Steak Frites with Cafe de Paris Sauce and Bistro Salad
Steak Frites with Cafe de Paris Sauce and Bistro Salad
Ingredients
For the Cafe de Paris Sauce
- 50 g unsalted butter, softened
- 1 shallot, finely minced
- 50 g walnuts, finely chopped
- 2 tablespoons fresh tarragon, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon flaky sea salt
- 2 teaspoons capers, drained and minced
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper, freshly ground
For the Triple-Cooked Cajun Fries
- 1 kg potatoes, russet or Maris Piper, peeled and cut into 1 cm x 1 cm fries
- 1 L vegetable oil, for deep frying
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt, or to taste
For the Steak
- 4 sirloin or ribeye steaks, 200-250 g each, 2.5 cm thick
- 2 tablespoons olive oil
- 1 teaspoon salt, flaky sea salt
- 1/2 teaspoon black pepper, freshly ground
- 2 garlic cloves, smashed
- 2 fresh thyme sprigs
- 2 tablespoons unsalted butter
For the Bistro Salad
- 150 g mixed greens, such as frisée, radicchio, and butter lettuce
- 150 g cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Cafe de Paris Sauce: In a medium bowl, combine the softened unsalted butter, minced shallot, chopped walnuts, chopped tarragon, chopped basil, chopped parsley, flaky sea salt, minced capers, Dijon mustard, lemon juice, and black pepper. Mix thoroughly until all ingredients are well combined. Form the butter mixture into a log using cling film and refrigerate for at least 30 minutes to firm up.
⏱️ 10 min
- 2
Begin the Triple-Cooked Fries: Place the peeled and cut potatoes into a large pot of cold, salted water. Bring to a boil and cook for 8-10 minutes, or until the potatoes are tender but not falling apart. Carefully drain the potatoes and spread them out on a wire rack to cool completely and dry for at least 30 minutes. This is crucial for crispiness.
⏱️ 20 min
- 3
First Fry for Fries: Heat the vegetable oil in a large heavy-bottomed pot or deep fryer to 130°C. Fry the cooled potatoes in batches for 5-7 minutes, until they are soft and slightly golden but not crispy. Remove with a slotted spoon and drain on paper towels. Let them cool completely for at least 30 minutes.
⏱️ 25 min•🌡️ 130
- 4
Prepare the Bistro Salad: In a large bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, and thinly sliced red onion. In a small bowl, whisk together the Dijon mustard, red wine vinegar, extra virgin olive oil, salt, and black pepper to make the dressing. Set aside.
⏱️ 10 min
- 5
Prepare the Steaks: Pat the steaks dry with paper towels. Season generously on both sides with flaky sea salt and freshly ground black pepper. Heat olive oil in a heavy-bottomed pan or cast-iron skillet over high heat until shimmering and just starting to smoke.
⏱️ 5 min
- 6
Cook the Steaks: Place the seasoned steaks in the hot pan. For medium-rare, cook for 2-3 minutes per side. After flipping, add the smashed garlic cloves, fresh thyme sprigs, and unsalted butter to the pan. Baste the steaks continuously with the melted butter for the remaining cooking time. Remove from heat and let the steaks rest on a cutting board for 5-10 minutes.
⏱️ 10 min
- 7
Second Fry for Fries: While the steaks are resting, increase the oil temperature to 180°C. Fry the cooled potatoes in batches again for 5-8 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Immediately toss with Cajun seasoning and salt.
⏱️ 15 min•🌡️ 180 - 8
Assemble and Serve: Slice the rested steaks against the grain. Toss the salad with the prepared dressing. Serve the sliced steak with a generous slice of the Cafe de Paris butter on top, alongside a pile of crispy Cajun fries and the bistro salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steak Frites with Cafe de Paris Sauce and Bistro Salad
For the Cafe de Paris Sauce
- 50 g unsalted butter, softened
- 1 shallot, finely minced
- 50 g walnuts, finely chopped
- 2 tablespoons fresh tarragon, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon flaky sea salt
- 2 teaspoons capers, drained and minced
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper, freshly ground
For the Triple-Cooked Cajun Fries
- 1 kg potatoes, russet or Maris Piper, peeled and cut into 1 cm x 1 cm fries
- 1 L vegetable oil, for deep frying
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt, or to taste
For the Steak
- 4 sirloin or ribeye steaks, 200-250 g each, 2.5 cm thick
- 2 tablespoons olive oil
- 1 teaspoon salt, flaky sea salt
- 1/2 teaspoon black pepper, freshly ground
- 2 garlic cloves, smashed
- 2 fresh thyme sprigs
- 2 tablespoons unsalted butter
For the Bistro Salad
- 150 g mixed greens, such as frisée, radicchio, and butter lettuce
- 150 g cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Cafe de Paris Sauce: In a medium bowl, combine the softened unsalted butter, minced shallot, chopped walnuts, chopped tarragon, chopped basil, chopped parsley, flaky sea salt, minced capers, Dijon mustard, lemon juice, and black pepper. Mix thoroughly until all ingredients are well combined. Form the butter mixture into a log using cling film and refrigerate for at least 30 minutes to firm up.
⏱️ 10 min - 2
Begin the Triple-Cooked Fries: Place the peeled and cut potatoes into a large pot of cold, salted water. Bring to a boil and cook for 8-10 minutes, or until the potatoes are tender but not falling apart. Carefully drain the potatoes and spread them out on a wire rack to cool completely and dry for at least 30 minutes. This is crucial for crispiness.
⏱️ 20 min - 3
First Fry for Fries: Heat the vegetable oil in a large heavy-bottomed pot or deep fryer to 130°C. Fry the cooled potatoes in batches for 5-7 minutes, until they are soft and slightly golden but not crispy. Remove with a slotted spoon and drain on paper towels. Let them cool completely for at least 30 minutes.
⏱️ 25 min•🌡️ 130 - 4
Prepare the Bistro Salad: In a large bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, and thinly sliced red onion. In a small bowl, whisk together the Dijon mustard, red wine vinegar, extra virgin olive oil, salt, and black pepper to make the dressing. Set aside.
⏱️ 10 min - 5
Prepare the Steaks: Pat the steaks dry with paper towels. Season generously on both sides with flaky sea salt and freshly ground black pepper. Heat olive oil in a heavy-bottomed pan or cast-iron skillet over high heat until shimmering and just starting to smoke.
⏱️ 5 min - 6
Cook the Steaks: Place the seasoned steaks in the hot pan. For medium-rare, cook for 2-3 minutes per side. After flipping, add the smashed garlic cloves, fresh thyme sprigs, and unsalted butter to the pan. Baste the steaks continuously with the melted butter for the remaining cooking time. Remove from heat and let the steaks rest on a cutting board for 5-10 minutes.
⏱️ 10 min - 7
Second Fry for Fries: While the steaks are resting, increase the oil temperature to 180°C. Fry the cooled potatoes in batches again for 5-8 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Immediately toss with Cajun seasoning and salt.
⏱️ 15 min•🌡️ 180 - 8
Assemble and Serve: Slice the rested steaks against the grain. Toss the salad with the prepared dressing. Serve the sliced steak with a generous slice of the Cafe de Paris butter on top, alongside a pile of crispy Cajun fries and the bistro salad.
⏱️ 5 min