Juicy steak served with crispy fries and a sophisticated sauce. A classic French dish that can be adjusted to your desired doneness and with your choice of side dishes.
Ingredients (for 2 servings):
Steak (good quality, 8–12 oz each): sirloin, filet mignon, or ancho/Cowboy, approximately 0.5 cm thick
Potatoes:
3–4 medium potatoes for thin fries
Oil for frying (or a mixture of oil and butter for flavor)
Coarse salt and black pepper to taste
Butter (2–3 tablespoons)
Garlic (2 cloves, crushed) and thyme (or slivered leeks, optional)
Classic sauce (choose one):
Béarnaise: 1/2 cup prepared or homemade Béarnaise sauce
Peppercorn sauce (pepper/green peppercorn): 1/2 cup
Optional: Bordelaise sauce or herb butter
Instructions:
1) Prepare the potatoes
Scrape or peel the potatoes and cut into thin sticks (like thin fries).
Rinse under cold water to remove excess starch, pat dry with a kitchen towel.
Heat oil to 170–180°C (340–360°F) in a deep skillet or deep-fryer.
Fry in batches, 3–4 minutes per batch, until golden brown and crispy. Remove, drain on paper towels, and sprinkle lightly with salt.
For extra crispiness, finish with a second quick fry at 190–200°C (375–400°F) for 1–2 minutes.
2) Preparing the Steak
Season the steak generously with salt and pepper just before cooking.
Heat a heavy skillet (preferably cast iron) over high heat with a drizzle of neutral oil until almost smoking.
Add the steak and cook without stirring until a golden-brown crust forms. Flip and sear on the other side. Reduce heat to medium-high, add butter, garlic, and thyme. Use the basting technique (basting the top of the steak with melted butter) until desired doneness is achieved (approx. 2–4 minutes per side for medium-rare; adjust according to thickness).
Remove the steak from the pan, cover loosely with aluminum foil, and let rest for 5–10 minutes to redistribute the juices.
3) Béarnaise Sauce
: Reheat gently or serve with the finished dish; adjust salt and pepper.
Pepper Sauce: Reduce cream or wine with black pepper, add green peppercorns, cream, and adjust the texture.
Tips: Hold the sauce with cold butter or egg yolk to emulsify, if desired.
4) Assembly
Arrange the steak on a plate, next to the fries, and pour the sauce of your choice on top or alongside.
Optional: Add fresh parsley or thyme leaves for color.
Improvement and variation tips:
For a milder fatty flavor, use a blend of butter and a little vegetable oil in the pan.
If you prefer, bake the steak in the oven after searing for more precise cooking control.
Vary the cut: filet mignon, ribeye, or entrecôte can offer different levels of fat and flavor.
For more aromatic potatoes, add whole, unpeeled garlic and thyme to the oil while frying, removing them at the end.
Estimated time:
Preparation and finishing: ~45–60 minutes (depending on desired doneness and crispiness of the potatoes).
Yield: 2 servings.
