Bistro Steak Frites Recipe
Recipe information
Make Bistro Steak Frites in just 1h 15m. Sauce Chasseur, Pommes Frites
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Bistro Steak Frites
Ingredients
Steak
Pommes Frites (French fries)
Sauce Chasseur (Hunter's sauce)
Pommes Frites (French fries)
1. Prepare and soak potatoes
Peel the potatoes (optional) and cut into 1/3-inch (8 mm) matchsticks. Place cut potatoes in a large bowl of cold water and soak at least 30 minutes, up to 2 hours. This removes excess starch for crisper fries.
2. Rinse and dry
Drain the potatoes and rinse under cold water until water runs clear. Spread them on clean kitchen towels or a rack and dry thoroughly; moisture will cause oil splatter and soggy fries.
3. First fry (blanch)
Heat neutral oil in a heavy pot or deep fryer to 300°F (150°C). Fry the potatoes in batches (do not overcrowd) for about 4–5 minutes until pale and just tender but not browned. Remove and drain on paper towels. Let rest 10 minutes.
4. Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry batches again for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with kosher salt and black pepper, and keep warm in a single layer in a low oven (200°F/95°C) while finishing steaks and sauce.
Sauce Chasseur (Hunter's sauce)
5. Sauté aromatics and mushrooms
In a medium skillet over medium heat, melt 2 tbsp butter. Add minced shallot and sauté 2–3 minutes until translucent. Add sliced mushrooms and cook 5–7 minutes until they release liquid and begin to brown. Add minced garlic and cook 30 seconds until fragrant.
6. Deglaze and reduce
Stir in 1 tbsp tomato paste and cook 1 minute. Pour in 1/2 cup dry white wine, scraping up browned bits from the pan. Let the wine reduce by about half, 2–3 minutes.
7. Finish sauce
Add 1 cup beef stock and bring to a simmer. Reduce until sauce coats the back of a spoon, about 6–8 minutes. Stir in chopped tarragon and parsley, 1 tsp lemon juice, and season with 1/2 tsp salt and 1/4 tsp black pepper. If desired, whisk in 1 tsp cold butter off heat for shine. Keep warm.
Steak
8. Bring steaks to room temperature and season
Remove steaks from the refrigerator 30 minutes before cooking. Pat dry with paper towels. Season both sides generously with kosher salt (about 1 tsp per side total) and freshly ground black pepper.
9. Sear the steaks
Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbsp olive oil. Place steaks in the pan and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (adjust time for thickness and desired doneness).
10. Finish with butter and aromatics
Reduce heat to medium. Add 2 tbsp butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks (baste) for 1–2 minutes to finish cooking and build flavor. Use an instant-read thermometer for accuracy: 125–130°F (52–54°C) for medium-rare. Remove steaks to a cutting board and rest 5–8 minutes tented with foil.
Local Coupons
No local coupons found for this recipe's ingredients.