FRENCH STEAK FRITES
A true French classic! This French Steak and Fries will take you straight to Paris! A tender and juicy steak served alongside crispy golden fries, all smothered in a rich and creamy green herb sauce. The perfect balance of flavors and textures, this French steak Frites brings the iconic bistro experience straight to your table. Simple, delicious, and full of charm!
FRENCH STEAK FRITES
During my visit to Le Relais de l’Entrecôte in Paris, I had the pleasure of trying their famous French Steak and fries , and I immediately fell in love. Once the dish was served, the sizzling , the perfectly cooked steak paired with golden, crispy fries, was a sight to behold. But it was the signature green herb sauce that really stole the show — creamy, buttery, and packed with vibrant fresh herbs, it was unlike anything I had ever tried before. Every bite was an experience, and I couldn’t get enough of the rich flavors and satisfying textures. This meal at Le Relais de l’Entrecôte will always have a special place in my heart, and it’s a love story that continues every time I recreate it at home.
INGREDIENTS YOU NEED:
This French Steak Frites requires a few ingredients to make! All you need is:
- Entrecôte Steak
- Unsalted Butter
- Salt and pepper
- Heavy cream
- Onion
- Garlic
- Parsley
- Chives
- Tarragon (if available)
- Mustard
HOW TO COOK THE PERFECT STEAK
Cooking the perfect steak and especially for this French steak Frites, is all about getting the right level of doneness to suit your preference. Here’s a guide to cooking steak for different doneness levels:
1. Preparation:
- Choice of Steak: For the best results, use a cut like entrecôte (Rib-eye) or Filet.
- Seasoning: Generously season both sides of the steak with salt and freshly ground black pepper.
- Bring to room temperature: Let the steak sit at room temperature for about 30 minutes before cooking. Be sure to dry it out with paper towels until it’s completely dry.
2. Cooking Process:
Use a heavy skillet (preferably cast iron) for even heat distribution and perfect searing. Heat the skillet over medium-high heat and add a tablespoon of butter or oil.
For Different Cooking Levels:
Rare (120–130°F / 49–54°C):
- Cooking Time: About 2 to 3 minutes per side.
- Texture: cold, red center.
- How to Tell: The steak should feel tender and give easily when pressed.
Medium Rare (130–135°F / 54–57°C):
- Cooking Time: About 3–4 minutes per side.
- Texture: Warm, red center with a hint of pink.
- How to Tell: Slightly firm with a soft center when squeezed. This is the most recommended cooking level for a juicy steak!
Medium (135–145°F / 57–63°C):
- Cooking Time: About 4–5 minutes per side.
- Texture: hot, pink center.
- How to Tell: Firm but with some give when squeezed. The steak will be a little less juicy but still tender.
Medium Well (145–155°F / 63–68°C):
- Cooking Time: About 5–6 minutes per side.
- Texture: pink center, mostly brown.
- How to Tell: Firm and a little dry with minimal give when squeezed.
Well Done (155°F / 68°C+):
- Cooking Time: About 6–7 minutes per side.
- Texture: Fully cooked with no pink in the center.
- How to Tell: Firm with no give. The steak will be quite firm and less juicy, but still flavorful.
3. Resting:
After cooking, let the steak rest for about 5 minutes before serving. This allows the juices redistribute throughout the meat, ensuring a juicy steak.
If you’ve given this recipe a try, and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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FRENCH STEAK FRITES
Ingredients
FOR THE VERTE SAUCE
- 1/2 an onion finely chopped
- 1 garlic clove finely chopped
- 2 tbsp unsalted butter
- 1/2 cup water
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tbsp mustard
- 1/8 cup chopped fresh parsley
- 1/8 cup fresh tarragon
- 1/8 cup fresh chives
- 1/4 cup unsalted butter softened
FOR THE STEAK
- 1 sirloin or entrecôte steak
- Salt and pepper to taste
- 2 tbsp unsalted butter
Instructions
- Pat dry the steak with paper towels and make sure it is at room temperature. Season the steaks with salt and pepper.
- Heat butter in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side (for medium-rare) or to your desired doneness. Remove and let rest under foil.
- In the same skillet, sauté onion and garlic until soft with some butter.
- Pour some water and let it simmer till it reduces by half.
- Add in the heavy cream and mustard and let it simmer for 2 minutes.
- Add in the chopped herbs and mix. Let it cook till thickened.
- Pour in the mixture into a bowl and blend with a hand blender till smooth and clear of clumps.
- Pour the sauce back into the pan and add the butter. Let it cook till smooth and thick.
- Top your steak with this amazing sauce and serve the best with some French fries to have the whole French experience!