Steak Frites with Bordelaise

Steak Frites with Bordelaise is a beloved classic French dish that combines succulent steak with crispy fries and a rich Bordelaise sauce. This delectable combination of flavors and textures creates a memorable dining experience. Whether you’re planning a special occasion or simply want to indulge in a gourmet meal, this recipe is sure to impress. Let’s dive into the details of this mouthwatering dish.

Here’s a recipe for Steak Frites with Bordelaise sauce:

Ingredients:

• 2 steaks (such as ribeye or sirloin), about 1 inch thick
• Salt and pepper, to taste
• Vegetable oil, for searing
• 4 large potatoes
• Vegetable oil, for frying
• 1 cup red wine
• 1 cup beef or veal stock
• 2 tablespoons butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Start by preparing the Bordelaise sauce. In a saucepan, melt the butter over medium heat. Add the shallot and garlic, and sauté until softened and fragrant.
3. Pour in the red wine and bring it to a simmer. Let it cook for a few minutes until the wine has reduced by half.
4. Add the beef or veal stock to the pan and continue to simmer for about 15-20 minutes, or until the sauce has thickened and reduced slightly. Stir occasionally to prevent sticking.
5. While the sauce is simmering, prepare the steak. Season both sides of the steaks generously with salt and pepper.
6. Heat a tablespoon of vegetable oil in a skillet over high heat. When the oil is hot, carefully add the steaks to the pan. Sear them for about 2-3 minutes per side to develop a nice crust.
7. Transfer the seared steaks to a baking sheet and place them in the preheated oven. Cook for an additional 5-10 minutes, depending on your preferred level of doneness. Remove the steaks from the oven and let them rest for a few minutes before serving.
8. While the steaks are resting, prepare the frites. Peel the potatoes and cut them into thick matchstick shapes. Rinse the potatoes under cold water to remove excess starch, then pat them dry with a kitchen towel.
9. Heat vegetable oil in a deep fryer or large pot to about 325°F (165°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove them from the oil using a slotted spoon or tongs and drain on paper towels. Sprinkle with salt while they’re still hot.
10. To serve, place a steak on each plate and spoon some Bordelaise sauce over the top. Add a portion of the frites alongside the steak. Garnish with fresh parsley.

Enjoy your delicious Steak Frites with Bordelaise sauce!