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In collaboration with:
Waitrose
@waitrose
Steak Frites
Difficulty
Standard
Total time
40 min
Price
$ $ $
Play
Play

Description

The ultimate dish for the ultimate Valentine's celebration, accompanied by a chimichurri and béarnaise sauce.

Ingredients

Serves 2

Method

Step 1
Remove the steak from the packaging, place onto a wire rack, season both sides generously with salt and then leave uncovered in the fridge for a few hours (ideally overnight). When you come to cook the steak, remove it at least 30 minutes before cooking so it can come to room temperature. Pat off any excess moisture and rub both sides with some peanut oil.
Step 2
Using a mandolin, cut the potatoes into thin batons. If you dot have a mandolin with this attachment, you can simply julienne the potatoes by hand. Rinse in cold water to remove excess starch. Place into a bowl and soak in cold water for a few hours (or overnight ideally)
Step 3
To make your chimichurri, finely chop your parsley and red chilli. Get them both into a mixing bowl and mince in your garlic cloves. Then pour in red wine vinegar along with a generous glug of olive oil and mix well. Season with dried oregano and salt and pepper. Adjust spice and seasoning to your liking and set aside.
Step 4
Place the shallot, tarragon, white wine vinegar and lemon juice in a pan. Bring to a bubble and reduce for a few minutes until shallots have cooked through.
Step 5
In a bain-marie, whisk together the egg yolks with the vinegar mixture until slightly thicker and paler in colour (roughly 3-5 minutes). Remove from the heat. Immediately drizzle in the melted butter, whilst continuously whisking, until emulsified and thicker. This can also be done using a blender. Season with salt and pepper to taste and serve whilst still warm.
Step 6
Heat a cast iron or stainless-steel pan (important) to a high heat. Place the steak into the pan, press down to get a good seal, turn the heat down slightly and cook for 1 minute 30 on each side for a medium rare steak. If in doubt, use a thermometer and remove the steak at 50 C / 125 F. After you flip the steak for the first time, place in the butter, garlic and thyme for basting. Bring the butter to a foamy bubble and baste the steak
Step 7
Remove your frites from the water and place onto a kitchen towel to fully dry. In batches (so the pan doesn't overflow), place into very hot oil (175C). Fry for around five minutes until golden and crispy. Remove from the oil and place onto a rack, season immediately. Slice your steaks up after allowing them to rest for ten minutes post-cooking. Place on a serving board with a large handful of frites in the middle. Pour on your sauces from earlier and enjoy!
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