Name: Djangos Steak Frites Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Ribeye steak; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 4 pieces Russet potatoes; 4 cups Vegetable oil; 1 tsp Salt; 1 cup Heavy cream; 2 tbs Black peppercorns; 2 tbs White wine vinegar; 2 pieces Egg yolk; 1 piece Shallots; 1 tbs Fresh tarragon; 1 cup Butter; 1 cup Red wine; 2 pieces Garlic cloves; 1 cup Blue cheese; 1 tbs Chopped herbs (parsley, chives, etc.)

Begin with pitta bread and dips. Then the table is served mixed hot and cold mezze to start. Choose any main dish from the selection overleaf and Baklava for dessert. Also enjoy a glass of beer, wine or Prosecco and your choice of hot drink.

THE CAPPADOCIA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

with French fries and your choice of sauce: Au Poivre, Béarnaise, Bordelaise, Bleu Cheese, Cafe de Paris Butter. Substitute duck frites (+2). Add two scallops (+14), shrimp (+8) foie gras (+9) or lobster (+20).

Season the ribeye steaks with salt and black pepper on both sides. Allow them to sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest for 5 minutes before slicing.

Cook the Steak

Peel the russet potatoes and cut them into thin strips to resemble fries.

Cut the Potatoes

In a deep pot, heat vegetable oil to 350°F (175°C).

Heat the Oil

Fry the potato strips in batches, cooking for about 5-7 minutes or until golden brown. Use a slotted spoon to remove fries and drain on paper towels. Sprinkle with salt.

Fry the Potatoes

In a saucepan, combine heavy cream, crushed black peppercorns, and white wine vinegar. Simmer until thickened, stirring occasionally.

Prepare the Au Poivre Sauce

In a separate pot, combine chopped shallots, white wine vinegar, and tarragon. Simmer until reduced. Whisk in egg yolks and heat gently until thickened, then whisk in melted butter.

Make the Béarnaise Sauce

In a saucepan, combine red wine, chopped shallots, and garlic. Reduce until thick. Stir in butter to finish.

Prepare Bordelaise Sauce

In a small saucepan, melt cream and stir in crumbled blue cheese until fully combined and smooth.

Make Bleu Cheese Sauce

Soften butter and mix in chopped herbs and seasonings. Roll into a log and refrigerate until firm.

Prepare Cafe de Paris Butter

Ribeye steak

Salt

Black pepper

Olive oil

Russet potatoes

Vegetable oil

Heavy cream

Black peppercorns

White wine vinegar

Egg yolk

Shallots

Fresh tarragon

Butter

Red wine

Garlic cloves

Blue cheese

Chopped herbs (parsley, chives, etc.)

Steak Frites

Surf & Turf

Harvest & Hearth

A classic cut known for its robust flavor.

New York Strip

Richly marbled beef, juicy and flavorful.

Ribeye

A tender cut of beef, grilled to your liking.

Filet Mignon

Grilled to perfection, served with seasonal vegetables.

Steak

Make Steak Frites Recipe in just 45m. with French fries and your choice of sauce: Au Poivre, Béarnaise, Bordelaise, Bleu Cheese, Cafe de Paris Butter. Substitute duck frites (+2). Add two scallops (+14), shrimp (+8) foie gras (+9) or lobster (+20).

Steak Frites Recipe

Ingredients

Steak

French Fries

Sauce Options

Method

Steak Preparation