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Steak Frites

Steak Frites or 'steak and fries' is a French cult classic seen on menus across the country. We share how to make this traditional recipe in the comfort of your own home.

  • 40
    min
  • 4
    SERVINGS
  • 730
    Cal
  • 39 g
    Protein

Ingredients:

Bearnaise Sauce
  • 1/2 cup white wine vinegar
  • 1/2 cup white wine
  • 1/4 cup minced shallots
  • 3 egg yolks
  • 2 tablespoons water
  • 1/4 cup butter, melted, warmed
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 dash hot pepper sauce
  • 1 dash Worcestershire sauce
  • 2 tablespoons canola oil
  • 2 teaspoons salt
  • 2 teaspoons ground peppercorns
Frites
  • 4 each russet potatoes, cut into 1/2-inch strips
  • 1/4 cup salt
  • 4 cups Beef Tallow or canola oil

Cooking:

  1. To prepare bearnaise sauce, heat small saucepan over medium-high heat. Add vinegar, white wine and shallots; simmer 5 to 7 minutes or until liquid has reduced by half (about 1/4 cup). Remove from heat; set aside and keep warm.

  2. Prepare a double boiler. Whisk egg yolks and water constantly over low heat 4 to 6 minutes or until yolks become fluffy and light in color. Add reserved shallot mixture; slowly drizzle melted butter in while whisking constantly. Season with tarragon, salt, pepper, hot pepper and Worcestershire sauces.

    Cook's Tip: Be careful of getting the eggs too hot or not whisking constantly, or your mixture will coagulate and become lumpy.

    Keep sauce warm in a thermos until ready to serve. This sauce also doubles as a dipping sauce for fries.  

  3. Drizzle steaks evenly with oil; season with salt and peppercorns.  

  4. Place steaks on grid over medium, ash-covered coals or over medium heat. Grill 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.

  5. Place potatoes in container with 1/4 cup salt; run under cold water 10 minutes to remove starch. Drain potatoes; place paper towel lined baking sheet. Pat dry with paper towels.

  6. Heat beef tallow to 275°F in countertop fryer according to manufacturer's directions. Blanch fries in oil 4 to 5 minutes or until tender and cooked through; drain. Fry in batches to avoid overcrowding fryer.

  7. Increase fryer heat to 350°. Fry potatoes, a second time in oil, another 3 to 5 minutes or until the potatoes are golden brown and crisp.  Salt as desired, immediately after removing from oil.

  8. Divide steaks and frites evenly among serving plates; drizzle with warmed bearnaise sauce.

733 CALORIES

0 % *

17.7g SAT FAT

0 % DV **

39g PROTEIN

0 % DV

6.2 mg IRON

0 % DV

12.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 4 servings: 733 Calories; 387 Calories from fat; 43g Total Fat (17.7 g Saturated Fat; 1.2 g Trans Fat; 3.9 g Polyunsaturated Fat; 17.9 g Monounsaturated Fat;) 281 mg Cholesterol; 1469 mg Sodium; 42 g Total Carbohydrate; 3.3 g Dietary Fiber; 2.5 g Total Sugars; 39 g Protein; 0 g Added Sugars; 71.1 mg Calcium; 6.2 mg Iron; 1399 mg Potassium; 0.7 mcg Vitamin D; 0.5 mg Riboflavin; 11.3 mg NE Niacin; 1.3 mg Vitamin B6; 7.9 mcg Vitamin B12; 444 mg Phosphorus; 12.7 mg Zinc; 57.2 mcg Selenium; 278 mg Choline.

This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

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