How can we introduce this classic French bistro dish? It’s easy, it’s elegant and you’ll feel like you’re dining in a chic brasserie when you make it at home. Our recipe uses large baking potatoes to make supersize frites, and our serving suggestion is simply with the crisp dressed salad.
Take a look at all our steak recipes.
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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
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Method
- 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).
Nutrition
- 557kcals Calories
- 23.3g (7g saturated) Fat
- 44.3g Protein
- 42.7g (2.8g sugars) Carbs
- 5g Fibre
- 0.7g Salt
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