Steak Frites Recipe
Tenderloin Tips | Garlic Truffle Fries | Blue Cheese Sauce
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Ingredients
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Steak
Garlic Truffle Fries
Blue Cheese Sauce
Finish & Garnish
Method
Steak
- 1
Season and bring to room temperature
Pat the beef tenderloin tips dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 20–30 minutes while you prepare the fries and sauce.
- 2
Sear the steak tips
Heat a large skillet (preferably cast-iron) over high heat until smoking slightly. Add 1 tablespoon olive oil and swirl to coat. Add the tenderloin tips in a single layer without crowding; work in batches if needed. Sear undisturbed for 1½–2 minutes to develop a brown crust, then flip and sear the other side 1–2 minutes.
- 3
Finish with butter and aromatics
Reduce heat to medium. Add 1 tablespoon unsalted butter, the crushed garlic cloves and 2 thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak tips for 30–60 seconds to baste and impart flavor. Cook until internal temperature reaches 125–130°F for medium-rare (about 2–3 minutes total depending on size). Remove steaks to a plate and tent loosely with foil to rest 5–7 minutes before serving.
Garlic Truffle Fries
- 4
Cut and soak potatoes
Wash and peel the russet potatoes if desired. Cut into 1/3–1/2 inch sticks. Place the cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove surface starch; this yields crispier fries. Drain and pat completely dry with clean kitchen towels or paper towels.
- 5
- 6
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels. Immediately sprinkle 1 tsp fine sea salt over the hot fries so it adheres.
- 7
Toss with garlic, Parmesan and truffle
While still hot, toss the fries in a large bowl with 1 tsp minced garlic, 2 tbsp freshly grated Parmesan, 2 tbsp chopped parsley and 1 tsp truffle oil. Toss gently to coat. Taste and adjust seasoning with additional salt if needed.
Blue Cheese Sauce
- 8
Combine and adjust
In a small bowl, combine 1 cup sour cream, 2 tbsp mayonnaise, 3 oz crumbled blue cheese, 1 tsp lemon juice and 1 tsp Worcestershire sauce. Stir until mostly smooth, leaving some blue cheese crumbles for texture. Season with 1 tsp freshly ground black pepper and 1/4 tsp salt. Taste and adjust acidity or salt as desired. Chill until ready to serve; the flavors meld best after 15–30 minutes.
Finish & Serve
- 9
Plate and garnish
Slice the rested tenderloin tips against the grain if desired, or leave whole as bite-size pieces. Arrange steak beside a generous portion of garlic truffle fries. Spoon blue cheese sauce into a small ramekin or drizzle lightly over a portion of the steak. Garnish fries and steak with chopped chives if using, and serve with a lemon wedge on the side to brighten the steak if desired.
- 10
Timing notes
For best results, start the blue cheese sauce first, then soak the potatoes. While the potatoes soak, bring steaks to room temperature. Fry the potatoes last so they are hot and crisp when serving; perform the steak sear during the fries' second fry or immediately after so everything finishes within a 10–15 minute window.