Jul 14 2026
Restaurants›Jubans Restaurant & Bar›Steak & Fries Recipe

Steak & Fries Recipe

Inspired by Jubans Restaurant & Bar
Time1h
Serves2

8 oz. Bavette Steak, Danish Bleu Cheese, Compound Butter, Cabernet Reduction, Smashed Fingerling Potatoes

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Ingredients

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Steak

Cabernet Reduction

Smashed Fingerling Potatoes

Method

Steak Preparation

  1. 1

    Season the Steak

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

  2. 2

    Cook the Steak

    In a skillet over high heat, add the compound butter. Once melted and hot, add the steak. Cook for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.

Cabernet Reduction

  1. 3

    Prepare the Reduction

    In a saucepan, combine the minced shallots and Cabernet Sauvignon. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half. Stir in butter and season with salt.

Smashed Fingerling Potatoes

  1. 4

    Cook the Potatoes

    Boil fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

  2. 5

    Smash and Season

    Gently smash the potatoes with a fork, drizzle with olive oil, and season with salt, black pepper, and rosemary. Bake at 400°F (200°C) for 20 minutes until crispy.

Plating

  1. 6

    Serve

    Slice the steak and serve it on a plate with smashed fingerling potatoes on the side. Drizzle the Cabernet reduction over the steak and top with crumbled Danish bleu cheese.

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