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Steak Frites Recipe

Name: Bouchons Bistros Steak Frites Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Ribeye steak; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 250 g Mushrooms, sliced; 2 tbs Butter; 2 cloves Garlic, minced; 200 ml Heavy cream; 1 tsp Fresh thyme; 1 tsp Salt; 1 tsp Black pepper; 4 medium Potatoes, cut into fries; 500 ml Vegetable oil; to taste Salt; 200 g Asparagus, trimmed; 1 tbs Olive oil; to taste Salt; to taste Black pepper

Inspired by Bouchons Bistro

Time1h

Serves2

served with Mushroom Sauce, French Fries or Vegetables.

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Ingredients

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Steak

2 pieces Ribeye steak

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Mushroom Sauce

8.82 oz (250 g) Mushrooms, sliced

2 tbs Butter

2 cloves Garlic, minced

7/8 cup (200 ml) Heavy cream

1 tsp Fresh thyme

1 tsp Celtic sea salt

1 tsp black pepper

French Fries

4 medium Potatoes, cut into fries

2 1/8 cup (500 ml) Tuscany sunflower oil

to taste Celtic sea salt

Vegetables (Optional)

7.05 oz (200 g) Asparagus, trimmed

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Steak Preparation

Season the Steak

Rub the ribeye steaks with olive oil, salt, and black pepper on both sides.

Cook the Steak

In a hot skillet, sear the steaks for about 4-5 minutes on each side for medium-rare, or to your preferred doneness. Remove and let rest.

Mushroom Sauce Preparation

Sauté the Mushrooms

In the same skillet, add butter and garlic, then add sliced mushrooms. Cook until mushrooms are browned.

Make the Sauce

Pour in heavy cream, add thyme, salt, and pepper. Let simmer for a few minutes until slightly thickened.

French Fries Preparation

Prepare the Potatoes

Soak cut potatoes in cold water for at least 30 minutes. Drain and pat dry.

Fry the Potatoes

Heat vegetable oil in a deep fryer or heavy pot to 180°C (350°F). Fry the potatoes in batches until golden brown. Drain on paper towels and season with salt.

Vegetables Preparation (Optional)

Prepare Asparagus

Toss asparagus with olive oil, salt, and pepper. Grill or roast until tender, about 5-7 minutes.

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