Steak Frites with Parisian Sauce

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is leaner and generally less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and offers a similar cooking profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs can be more accessible and have a longer shelf life.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories and can be homemade.

Chop half the chervil and half the parsley for the sauce.

Start cooking the steak first and let it rest while preparing the sauce and salad.

Cook the steak for 10 minutes, then rest it for 5 minutes.

Use a thick-bottomed pan for cooking the steak to help with caramelization.

Start with a cold pan for the sauce to prevent the butter from burning.

Add a quarter of the salted butter and shallots to the cold pan and begin heating it.

Use cooked garlic that has been covered in oil and roasted for 40 minutes to mellow the flavor.

Chop the anchovies roughly and add them to the pan with the shallots and butter.

Blend the sauce later, so size of the anchovies doesn't matter much.

Cook the steak in foaming butter, basting it as it cooks.

Prepare the garlic by cutting the top off, seasoning it, and roasting it in a small pot or foil for 45 minutes.

Blend the sauce until emulsified, adding more butter as needed.

Make a simple French vinaigrette with mustard, egg yolk, garlic, lemon juice, and vinegar, whisking in olive oil.

Fry the fries and prepare to plate everything together.

Carve the rested steak and plate it with fries and the Parisian sauce on the side.

Dress the salad with the vinaigrette and serve alongside the steak and fries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens