Steak Frites Recipe

Temper and season

Remove the 10 oz tenderloin tail from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan.

Sear

When the oil is shimmering and just starting to smoke, place the tenderloin tail in the pan. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Baste and finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, crushed garlic clove, and 2 thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter, garlic and thyme over the steak continuously for 1–2 minutes to baste and build flavor. Continue cooking until the internal temperature reaches 125–130°F for medium-rare (about 2–4 additional minutes depending on thickness).

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute. Reserve any pan juices for serving if desired.

Finish & serve

Slice the tenderloin tail against the grain into medallions or serve whole. Squeeze the lemon wedge over the steak lightly and sprinkle with chopped parsley. Serve immediately alongside frites.

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/3–1/2 inch thick sticks for classic steak frites. As you cut, place the fries into a bowl of cold water to remove surface starch.

Rinse and soak

Rinse the cut potatoes under cold running water until the water runs clear. Then soak them in the 2 cups of cold water for at least 20 minutes (or up to 2 hours) to further remove starch for crisper fries. Drain and pat completely dry with clean kitchen towels or paper towels.

Par-fry (if shallow frying)

For a single-pan shallow-fry method: heat 1 cup vegetable oil in a heavy skillet over medium heat until it reaches 325°F (use thermometer) or is shimmering. Add the fries in a single layer (work in batches to avoid overcrowding). Fry for 3–4 minutes until soft and pale—do not brown. Remove to a wire rack or paper towel-lined tray to drain and cool slightly.

Final fry

Increase the oil temperature to 375°F. Return the par-fried potatoes to the hot oil in batches and fry for 2–3 minutes until golden brown and crispy. Remove to a wire rack or paper towels to drain. Immediately season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tossing gently to coat. Sprinkle with chopped parsley if desired.

Alternative oven method

If you prefer oven frites: toss dried potato sticks with 1 tablespoon oil and spread on a single layer on a baking sheet. Roast at 450°F for 20–28 minutes, turning halfway, until crispy and golden. Season immediately with salt and pepper.

Quick Dijon aioli (optional)

Mix 2 teaspoons mayonnaise with 1 teaspoon Dijon mustard and a squeeze of lemon to taste. Adjust seasoning with a pinch of salt. Serve a small ramekin with the steak frites for dipping.

Plating

Place the rested sliced tenderloin tail on a warm plate. Arrange a generous portion of hot frites alongside. Spoon any reserved pan juices over the steak slices, garnish with chopped parsley and serve the lemon wedge and optional Dijon aioli on the side.