Steak Frites with Entrecote Sauce

Steak Frites with Entrecôte Sauce

This is the steak recipe that never disappoints. Juicy, perfectly seared steak paired with crispy golden fries and a rich, herb-packed entrecôte sauce that ties everything together. It's simple, it's satisfying, and it never gets old.

It's an easy one to pull out for a Friday night, a dinner with friends, or just any weekday when you feel like treating yourself.

Ingredients

Steak:

2 sirloin or entrecôte steaks (about 1-inch thick)
Salt and freshly ground black pepper
2 tablespoons vegetable oil
3-4 cloves garlic, lightly crushed
small bunch of thyme sprigs
4 tablespoons unsalted butter

Entrecôte Sauce:

1 shallot, finely chopped
2-3 cloves garlic, finely chopped
1 cup (2 sticks) unsalted butter, divided
2 teaspoons capers
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce (optional)
1 teaspoon white wine vinegar
5-6 fresh sage leaves
5-6 fresh basil leaves
1 egg yolk
5 anchovy fillets
¼ cup fresh parsley, finely chopped
⅓ cup fresh chives, finely chopped

Frites:

4-5 large Russet potatoes
1.5 liters vegetable oil, for frying
Salt to taste

Method

1. Preparing the Frites

Peel the potatoes and cut them into thin, uniform matchsticks. Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This step is crucial for achieving crispy frites.

Rinse the potatoes under cold running water until the water runs clear. Drain them thoroughly and pat them completely dry with a clean kitchen towel or paper towels.

In a large pan, heat the vegetable oil over medium-high heat to 300°F (150°C).

Carefully add the potatoes to the hot oil in batches, being careful not to overcrowd the pot. Cook for 5-7 minutes, or until the potatoes are soft but not yet browned. This is the first fry, which cooks the potatoes through.

Remove the potatoes from the oil with a slotted spoon and let them drain on a wire rack.

2. Preparing the Entrecôte Sauce

In a small frying pan, melt 4 tablespoons of the butter over medium-low heat. Add the chopped shallot and garlic and cook until softened and translucent, about 5 minutes. Season with a pinch of salt.

Transfer the shallot and garlic mixture to a blender. Add the capers, Dijon mustard, Worcestershire sauce (if use), white wine vinegar, sage leaves, basil leaves, egg yolk, and anchovy fillets. Blend until the mixture is smooth and creamy.

With the blender on low speed, slowly stream in the remaining 12 tablespoons of melted butter until the sauce is thick and emulsified. The sauce should have a pale green color.

Stir in the chopped parsley and chives, reserving some for garnish. Season with salt and pepper to taste.

3. Cooking the Steak

Pat the steaks dry with paper towels and season them generously on both sides with salt and freshly ground black pepper.

Heat the vegetable oil in a large fry pan over high heat until it begins to smoke.

Carefully place the steaks and sear for 2-3 minutes per side for medium-rare, or until a deep brown crust forms. Adjust the cooking time to your desired level of doneness.

During the last minute of cooking, add the crushed garlic, thyme sprigs, and butter to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted butter.

Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes before slicing.

4. Finishing the Frites and Serving

Increase the temperature of the oil to 375°F (190°C).

Carefully return the par-cooked potatoes to the hot oil and cook for another 2-3 minutes, or until they are golden brown and crispy.

Remove the frites from the oil and drain them on a wire rack. Season immediately with salt.Slice the rested steak against the grain.

To serve, arrange the sliced steak on a plate alongside a generous portion of hot frites. Spoon the entrecôte sauce over the steak and garnish with the remaining fresh chives.