Why You’ll Love This Recipe

Steak Frites with Herb Mustard is a timeless French bistro classic that combines juicy, pan-seared steak with crispy golden fries, all served alongside a bold and tangy herb mustard sauce. This dish strikes the perfect balance between rustic comfort and elevated elegance, making it ideal for a special dinner or an indulgent weeknight meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

steaks (ribeye, sirloin, or filet mignon)
russet potatoes
olive oil
salt
black pepper
unsalted butter
garlic cloves
fresh thyme
fresh rosemary
Dijon mustard
whole grain mustard
fresh parsley
fresh tarragon
lemon juice
mayonnaise (optional for creaminess)

directions

Peel the potatoes and cut them into thin fries. Soak in cold water for at least 30 minutes to remove excess starch.

Drain and pat dry the fries thoroughly with a towel.

Heat olive oil in a deep skillet or fryer to 350°F (175°C). Fry the potatoes in batches for 3–4 minutes until pale and tender but not browned. Drain on paper towels.

Increase the oil temperature to 375°F (190°C) and fry the potatoes a second time until crisp and golden. Season with salt immediately after frying.

Season steaks generously with salt and pepper.

Heat a cast-iron skillet over high heat and add a bit of oil. Sear steaks 2–4 minutes per side, depending on thickness and desired doneness.

Add butter, garlic, and herbs to the pan. Baste steaks with the herb butter for added flavor. Rest steaks for 5–10 minutes before serving.

In a small bowl, whisk together Dijon mustard, whole grain mustard, chopped parsley, chopped tarragon, lemon juice, and optional mayonnaise for a creamier sauce.

Serve the steak with fries on the side and a generous spoonful of herb mustard.

Servings and timing

This recipe serves 2.
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes

Variations

Use sweet potato fries for a sweeter contrast.
Swap the herb mustard for garlic aioli or béarnaise sauce.
Grill the steak instead of pan-searing for a smokier flavor.
Top the steak with blue cheese or caramelized onions for added richness.

storage/reheating

Store leftover steak and fries separately in airtight containers in the refrigerator for up to 3 days.
Reheat steak gently in a skillet or low oven to avoid overcooking.
Reheat fries in an oven or air fryer to restore crispiness.
The herb mustard sauce can be stored in the fridge for up to 5 days.

FAQs

What cut of steak works best for Steak Frites?
Ribeye, sirloin, or filet mignon are all great choices due to their tenderness and flavor.

Can I use frozen fries?
Yes, for convenience, but homemade fries give the best texture and flavor.

What herbs work well in the mustard sauce?
Parsley, tarragon, and chives add a classic French touch.

Can I bake the fries instead of frying?
Yes, but they may not be as crispy. Toss them in oil and bake at high heat for best results.

Is the mustard sauce spicy?
It has a tangy kick but is not overly spicy. Adjust the mustard ratio to taste.

Can I cook the steak to well-done?
Yes, but it’s recommended to keep it medium-rare or medium for tenderness.

Do I need a cast iron skillet?
It’s ideal for a great sear, but any heavy-bottomed pan will work.

Can I add wine to the sauce?
A splash of white wine can enhance the flavor—reduce it slightly before mixing.

Can I meal prep this dish?
You can prep the sauce and par-cook the fries ahead of time, then finish everything before serving.

What oil is best for frying?
Use a high smoke point oil like vegetable, canola, or peanut oil.

Conclusion

Steak Frites with Herb Mustard brings the flair of a French steakhouse right to your table, blending tender, juicy meat with golden fries and a vibrant, herbaceous sauce. It’s a dish that feels both refined and deeply comforting—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.