The Best Steak & Fries! As mentioned in the footnotes I used chicken broth and anchovy paste. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Slowly drizzle in the melted butter. It’s this tangy, wine drenched green sauce. Save up to 85% on gifts from small businesses. The sauce has good flavor but it wasn't quite enough. The key ingredient is Tarragon, which happens to be the only thing I can grow in my backyard. Overall this is a good recipe and one that would impress guests. When I do make fries at home, I always use a non-flavored oil like vegetable oil or grapeseed oil. Turn the temperature of the stove down to medium-low and gently transfer the potato sticks into the oil. And as far as I’m concerned, an aioli dip is the only way to go! Fry the potatoes in batches until they are golden brown. Commentdocument.getElementById("comment").setAttribute( "id", "a8d30567d349348d096febe90106e062" );document.getElementById("bac6e3cd4c").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. 1. If it immediately starts bubbling, then the oil is ready. I much prefer a sauce like aioli. Allrecipes is part of the Meredith Food Group. Add more oil if you prefer it thicker. These workers craved a warm meal, but the meal also needed to be prepared quickly to accommodate the workers’ lunch break. Percent Daily Values are based on a 2,000 calorie diet. Immediately add the marrow to the red wine sauce and stir. When I order steak frites in France, I ask for it to be cooked “à point,” which is pronounced ah-pwah. Chicken broth may be substituted for the beef broth, if desired. Steak frites is such a characteristic French meal that just making it brings on a wave of nostalgia and longing for Paris. 1. The trick to making crisp fries at home is to make sure your potatoes are completely dry and your oil hot. One 12- to 16-ounce boneless sirloin steak, 1 cup bone marrow, soaked overnight in ice water and small diced. 2. Make sure your potato sticks are completely dry. Cook the fries for about 5 minutes, or until they're golden and crisp. Steak Frites. Serve immediately. Serve with shoestring fries. Whip the egg yolks in a blender until fluffy and slightly pale. What hamburgers are to Americans, steak frites are to the French. I’ve enjoyed the dish more than I can count whenever I’ve visited Paris. Frites, of course, are French fries, and they’re a must-have when in France. Heat vegetable oil in a heavy skillet over medium-high heat. each (150 grams each), 2 tsp peppercorns, (10 grams), slightly crushed, 1 large russet potato, peeled and cut into matchsticks. 2 . Walk into almost any bistro or cafe, and you’ll find steak frites (or steak au poivre with a side of French fries) on the menu. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. Place the steaks in the pan and grill each side for approximately 2.5 minutes, for a medium-rare steak. The steak itself was simply seasoned, relying mostly on tasty peppercorns (or poivre) for its flavor. Even though we typically have steak with mashed potatoes in America, I can’t imagine a better combination than steak frites. Of course they didn’t. Brown the top round in a saucepan with canola oil until caramelized on all sides. Once done, immediately transfer the steaks to a warm plate. So the amazing part of the meal is this Relais Sauce. Consuming raw and lightly-cooked eggs poses a risk of food-borne illness. 2. I’ve never been a big ketchup fan. General guidelines for cooking steak are: If you want a rare steak, cook each side for 2 1/2 minutes. 370 calories; protein 27.8g 56% DV; carbohydrates 1.5g 1% DV; fat 26.4g 41% DV; cholesterol 96.1mg 32% DV; sodium 255.4mg 10% DV. Let them rest while you make the fries. Pat dry your steaks before generously sprinkle both sides of each steak with salt. this link is to an external site that may or may not meet accessibility guidelines. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. For the aioli recipe, please visit: http://monpetitfour.com/aioli, [easyazon_infoblock align=”none” identifier=”B00006JSUA” locale=”US” tag=”monpetitfour-20″]. Be the first to review this recipe . I like to drizzle a little aioli on the actual steak, and then I’ll serve some aioli on the side for the fries. Oh, I remember this dish when I was in France, I loved it so much. 3. I prefer homemade broth for this recipe. Heat about 1 inch of oil in a medium pan over medium-high heat. Immediately add the marrow to the red wine The aioli makes for a great dipping sauce for the steak frites. Add 1/4 cup of the cooled béarnaise reduction and process to combine. Add the butter, shallots, garlic, mushrooms, bay leaves and thyme and cook until the shallots soften.