Steak frites with herb butter

Steak frites with herb butter
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 40 min

This easy, yet elegant, steak frites recipe will make you feel like you’re dining at a French bistro.

Nutrition: per serving

Calories
557kcals
Fat
23.3g (7g saturated)
Protein
44.3g
Carbohydrates
42.7g (2.8g sugars)
Fibre
5g
Salt
0.7g
Calories
557kcals
Fat
23.3g (7g saturated)
Protein
44.3g
Carbohydrates
42.7g (2.8g sugars)
Fibre
5g
Salt
0.7g

Ingredients

  • 4 large baking potatoes
  • 6 tbsp sunflower or light olive oil, plus extra for frying
  • 30g unsalted butter, softened
  • 1 tbsp finely chopped fresh parsley or mixed herbs
  • Squeeze lemon juice
  • 1 small shallot
  • 2 tbsp white wine vinegar
  • 2 tbsp Dijon mustard
  • 200g salad leaves
  • 4 British rump or entrecôte steaks

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Peel and chop the potatoes into chips. Toss with 2 tbsp of the oil and season with salt, then spread over 2 large baking sheets. Cook for 30-40 minutes (toss now and then) until golden.
  2. Combine the butter, herbs and lemon juice in a bowl.
  3. Make a dressing: finely chop the shallot and put in a bowl. Stir in the vinegar, Dijon and a large pinch of sugar. Drizzle in the rest of the oil, whisking, until thick. Season.
  4. Heat a frying pan until smoking. Rub the steaks with a little oil and season. Cook in batches for 2 minutes on each side for medium-rare (or to your liking). Rest on a plate.
  5. Toss the leaves with a few spoonfuls of the dressing (see tip), then divide among 4 plates with the steaks and chips. Top each steak with a small ball of the butter and serve (see tip).

delicious. tips

  1. The leftover dressing and butter will keep in the fridge, covered, for a week. Or freeze the butter for up to 3 months.

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