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Filet Steak Frites recipe served on a plate, by Pekin the Chef

Jul 09 2026

Restaurants›Canoe›Filet Steak Frites Recipe

Filet Steak Frites Recipe

Name: Canoes Filet Steak Frites Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: French
Ingredients: 6 oz Filet steak (Albertan beef); 1 tsp Salt; 1 tsp Black pepper; 1 tbs Olive oil; 1 medium Onion; 2 tbs Butter; 1 cup Heavy cream; 2 tbs Kozlik's mustard; 1 tbs Heavy cream; 2 medium Russet potatoes; 4 cups Vegetable oil; 1 tsp Salt

Inspired by Canoe

Time1h

Serves1

6oz Albertan beef, caramelized onion soubise, whipped Kozlik’s mustard, pommes frites.

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Pinot Noir Ara Single Estate

fruity · earthy · medium-bodied

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Ingredients

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Steak

6 oz Filet steak (Albertan beef)

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs olive oil

Caramelized Onion Soubise

1 medium Onion

2 tbs Butter

1 cup Heavy cream

Whipped Kozlik’s Mustard

2 tbs Kozlik's mustard

1 tbs Heavy cream

Pommes Frites

2 medium Russet potatoes

4 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Method

Preparing the Steak

Season the Steak

Season the filet steak with salt and black pepper on both sides.

Cook the Steak

In a skillet, heat olive oil over medium-high heat. Add the steak and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let it rest.

Making Caramelized Onion Soubise

Caramelize the Onions

In a pan, melt the butter over medium heat. Add the chopped onion and cook until caramelized, stirring occasionally, about 15-20 minutes.

Blend with Cream

Add heavy cream to the caramelized onions and blend until smooth. Set aside.

Whipping the Mustard

Whip the Mustard

In a small bowl, whisk together Kozlik's mustard and heavy cream until smooth and whipped.

Making Pommes Frites

Prepare the Potatoes

Peel and cut the russet potatoes into thin strips. Soak in cold water for 30 minutes, then drain and pat dry.

Fry the Potatoes

In a large pot, heat vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Season with salt.