Bistro Steak Frites Recipe
Bistro Steak Frites
No need to fly all the way to Paris to enjoy this classic combination of steak with butter-and-herb sauce and crispy fries. Start your meal with our Bistro Salad; and for a super easy dessert in keeping with the theme, grab profiteroles from the Metropolitan Market freezer section and serve with a good chocolate sauce.
- 2 3/4 lb top sirloin steaks
- Salt and pepper
- 8 Tbsp butter
- 2 shallots, chopped
- 2 Tbsp fresh tarragon, chopped
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp Dijon mustard
- 2 tsp red wine vinegar
- 1 - 2 tsp fish sauce (or tsp anchovy paste + 1 tsp worcestershire)
- Salt and pepper
- 1 cup chicken stock (optional)
- Oven French Fries (Frites)
- Prepare Oven French Fries (Frites). Make sure you start early enough to have all of the meal ready around the same time.
- Preheat grill or a heavy or cast-iron skillet. Season steaks on both sides with salt and pepper; set aside.
- In a sauce pan, melt butter. Add shallots and cook over low heat until translucent, approximately 5 minutes. Add herbs and cook for 2 minutes. Stir in mustard, vinegar, and fish sauce; cook for 2 more minutes. Using an immersion blender or a regular blender, mix the sauce until smooth, adding water (or stock) as needed until thin enough to pour but not soupy. Taste and season with salt and pepper.
- Grill steaks for 3-4 minutes per side for medium (145°F). Transfer to a cutting board and rest for 5 minutes.
- Thinly slice across the grain and serve with fries and butter-herb sauce.
Nutrition:Amount Per Serving (based on 6 servings)
Fat: 32 g
Saturated Fat: 13 g
Cholesterol: 150 mg
Sodium: 380 mg
Carbohydrates: 30 g
Fiber: 3 g
Sugar: 2 g
Protein: 50 g
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