Jul 14 2026
Restaurants›Brasserie Byronz›Classique Recipe

Classique Recipe

Inspired by Brasserie Byronz
Time1h
Serves4

Ground beef, mornay, frites & Louie sauce

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Ingredients

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Main Ingredients

Method

Preparation of Frites

  1. 1

    Prepare the Potatoes

    Peel the potatoes and cut them into thin strips to make frites.

  2. 2

    Fry the Potatoes

    Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F). Once hot, carefully add the potato strips in batches and fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels, then season with salt.

Cooking the Ground Beef

  1. 3

    Season the Beef

    In a mixing bowl, combine the ground beef with salt, black pepper, and garlic powder. Mix well.

  2. 4

    Cook the Beef

    Heat a skillet over medium-high heat. Add the seasoned ground beef to the skillet and cook for about 5-7 minutes, breaking it apart with a spatula until fully cooked and browned. Set aside.

Making Mornay Sauce

  1. 5

    Create a Roux

    In a saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 2 minutes until lightly golden.

  2. 6

    Add Milk

    Gradually add the milk to the roux while continuously whisking to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.

  3. 7

    Incorporate Cheese

    Remove the saucepan from heat and stir in the grated cheese until melted and smooth. Season with salt and pepper to taste.

Preparing Louie Sauce

  1. 8

    Combine Ingredients

    In a small bowl, mix together mayonnaise, ketchup, lemon juice, chili sauce, paprika, salt, and black pepper until well combined.

Assembling the Dish

  1. 9

    Plate the Ingredients

    On a serving plate, layer the cooked ground beef, then drizzle the Mornay sauce over it. Serve with a side of hot, crispy frites and a small portion of Louie sauce for dipping.

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