Cooking Tips: How To Make Steak Frites | Season 5 | MASTERCHEF JUNIOR

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.

Prepare the potatoes by cutting them into fries and soaking them in cold water for 30 minutes.

Heat oil in a deep fryer or large pot to 160°C (320°F).

Fry the potatoes in batches until tender, about 5-6 minutes.

Remove the fries and drain on paper towels, then increase oil temperature to 190°C (375°F).

Fry the potatoes again until golden brown and crispy, about 3-4 minutes.

Season the fries with salt immediately after frying.

While the fries are cooking, season the steak with salt and pepper on both sides.

Heat a skillet over high heat and add butter and olive oil until melted and foamy.

Sear the steak for 3-4 minutes on each side for medium-rare, adjusting time for desired doneness.

Add garlic and fresh herbs to the pan during the last minute of cooking for flavor.

Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Prepare a sauce by deglazing the skillet with beef stock, mustard, and vinegar, scraping up brown bits.

Slice the steak and serve it alongside the fries, drizzled with the sauce and garnished with parsley.

Cooking Techniques

Spice Level:

Allergens