We Unlocked the Secret Behind France's Most Famous Steak Frites | ChefSteps

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.

Cut the potatoes into fries and peel them at the sink.

Add a little salt to the potatoes and place them in a pot of boiling water.

Cook the potatoes until tender, checking with a knife.

Prepare a Ziploc bag for the mashed potatoes and add a secret ingredient for crispiness.

Mix the potatoes until incorporated and roll them into two bags, squeezing out as much air as possible.

Refrigerate the potato bags until firm.

Cut the refrigerated potato mixture into fries.

Heat beef fat in a fryer to 375°F.

Fry the potatoes until they start to cool off, then remove and let them rest.

Fry the potatoes again for another 2 minutes or until they reach the desired darkness.

For the steak, pre-sear it in a cast iron skillet with oil, salt, and pepper.

Add butter, crushed garlic, and fresh thyme to the skillet after the first sear.

Cook the steak sous vide at 54 degrees Celsius for about 35 minutes, or longer if desired.

Prepare the sauce by blending butter, shallots, parsley, tarragon, anchovies, capers, lemon, mustard, and Worcestershire sauce together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens