Steak frites with herb butter
- June 2015
- Serves 4
- 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.
- 23.3g (7g saturated)
- 42.7g (2.8g sugars)
- 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
- 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.
- Combine the butter, herbs and lemon juice in a bowl.
- 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.
- 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.
- 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).
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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