How to Make the Perfect Steak Frites
This classic dish makes the perfect weekend treat for two
- FOR THE FRIES
- 250g oven fries
- 1 tsp sea salt
- 1 large sprig rosemary, finely chopped
- FOR THE STEAK
- 1 tbsp rapeseed oil
- Sea salt
- 2 high-welfare sirloin steaks, room temperature
- 1 tbsp butter
- 1 clove garlic, smashed with side of knife
- 1 sprig rosemary
- 3 sprigs thyme
- FOR THE SAUCE
- 1 tbsp salted butter
- 3 echalion shallots, sliced
- 1 heaped tsp dijon mustard
- 1/2 tbsp pink peppercorns
- 120ml beef stock
- 100ml double cream
- Sea salted and cracked black pepper
Heat the oven and cook the fries according to packet instructions. Once the steak has come to room temperature lightly oil on both sides and season generously with salt.
Heat a pan until very hot over a continuous high heat. Once the pan is smoking hot, turn down to a medium heat. Place the steaks rind/fat side down and hold in place for two minutes to render the fat.
After two minutes, lay the steak down in the pan and leave to fry for two minutes – no touching, lifting or moving. After two minutes, flip the steaks and leave to fry for a final two minutes.
Add the butter, garlic, rosemary and thyme. Baste the steaks with the herb butter for just a further minute before removing from the pan and allowing to rest whilst you make the pan sauce.
Add the additional butter to the pan along with the sliced shallots and fry over a medium heat for two to three minutes until the shallots begin to soften. Stir in the dijon mustard before adding the peppercorns, stock and double cream. Bring the sauce to a rapid simmer and allow to reduce for three to four minutes until the sauce is a thick, creamy consistency.
Remove the fries from the oven. Combine the salt and rosemary in a small bowl before tossing through the warm chips. Place in a bowl ready to serve.
Place the rested steak on a serving board before using a sharp knife to slice into thick pieces. Pour half the sauce into a bowl for dipping whilst spooning the remaining sauce straight on the sliced steak.
Serve and enjoy immediately!
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