Classic Steak Frites with Bearnaise Sauce

Classic Steak Frites origin can be traced back to Belgium and France. There is no definitive answer, as far as we know, on who was the first French or Belgium Chef to prepare Steak Frites.  Classic Paris Bistros like Brasserie Lipp, Les Deux  Magots (a favorite hangout for Ernest Hemingway), Le Café des Musées, are all known for their superb Steak Frites

Steak Frites is on every French Bistro menu all over the world. It is served in a myriad of ways with a variety of sauces, steaks and seasonings.  The steak can be a porterhouse, rib eye, or flank steak.  It depends on the Bistro Chef and what country you are visiting. Just as steaks can vary from country to country, so can the sauces or gravies.  Bearnaise sauce is the standard sauce used on Steak Frites in many French Bistros throughout the world.  Pommes frites or  French Fries are standard and can be served thick or thinly cut but must always be crispy. But if Paris is not on your vacation itinerary then try this delicious recipe for Steak Frites at home.

Steak Frites with Bearnaise Sauce
(Serves 2)

2  7oz.  sirloin steaks (or porterhouse, rib eye)
salt and freshly ground black pepper to taste
1 tbsp olive oil

For the Bearnaise sauce
8 3/4 oz  butter
1 tbsp fresh lemon juice
2 tbsp tarragon vinegar
2 egg yolks
splash of water
1 tbsp fresh tarragon, roughly chopped
1 tbsp fresh flat leaf parsley, finely chopped

Season the steaks with salt and black pepper.  Heat a frying pan until hot then add the olive oil.  Turn steaks onto their sides and cook for 2-3 minutes. Turn over and cook for a further 2-3 minutes on the other side. Remove from the pan and serve with the Bearnaise sauce. To make the Bearnaise sauce, melt the butter in a saucepan.  Place the lemon juice and vinegar into another saucepan and bring to a boil.  Place the egg yolks and a splash of water into a blender or food processor.  Blend the ingredients together, slowly adding the hot butter to the mix as you go, little by little.  Continue to blend until sauce thickens.  Add the tarragon and parsley and blend to combine.

Place steaks on plate with Pomme frites and pour Bearnaise sauce over steaks.

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