Description
A classic French bistro dish featuring perfectly seared steak served with crispy golden fries and a flavorful herb mustard sauce.
Ingredients
Units
Scale
- 2 ribeye steaks (about 1 inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 1/2 pounds russet potatoes, peeled and cut into thin fries
- Vegetable oil, for frying
- 1/4 cup Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 200°F (95°C) to keep cooked fries warm.
- Soak the cut potatoes in cold water for at least 30 minutes, then drain and pat dry thoroughly.
- Heat vegetable oil in a deep fryer or large pot to 325°F (165°C). Fry the potatoes in batches for 4-5 minutes until soft but not browned. Drain and let cool.
- Increase oil temperature to 375°F (190°C) and fry the potatoes again until golden and crispy, about 3-4 minutes. Drain on paper towels and season with salt.
- Season steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear steaks for 3-4 minutes per side for medium-rare, adding butter, garlic, and thyme during the last minute. Baste the steaks with the melted butter mixture.
- Transfer steaks to a cutting board and let rest for 5 minutes.
- In a small bowl, mix Dijon mustard, whole grain mustard, parsley, chives, and lemon juice to make the herb mustard sauce.
- Serve the steaks with crispy fries and a dollop of herb mustard on the side.
Notes
- Soaking the fries helps remove excess starch for crispier results.
- Use a meat thermometer to ensure preferred doneness of the steak.
- Resting the steak helps retain juices for maximum flavor.
Nutrition
- Serving Size: 1 steak with fries
- Calories: 750
- Sugar: 2g
- Sodium: 580mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg