Steak Frites

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Steak Frites

Four 1/4-lb thick beef filets

1 oz. Sarawak peppercorns

5 tablespoons butter

1/2 cup high-quality Cognac

1 2/3 cups heavy or double cream


Crush the peppercorns using a pestle and mortar, and roll the fillets in the crushed pepper to coat them.

Place the butter in a pan over high heat, and when it begins to foam, sear the fillets on each side. Season with salt.

Deglaze with the Cognac, and flambé the contents of the pan.

Pour the cream into the pan, and continue cooking the meat until desired temp, in Paris they cook it rare.. So to be truly Parisian, cooking past rare, ruins the experience.

Remove it, and leave it to rest while the cream cooks until it reaches desired consistency.

Pour the sauce over the steak and serve with hot frites and a fresh green salad.


2 pounds baking potatoes, peeled and cut into 1/4-inch-thick sticks

Vegetable oil, for frying 4 garlic cloves,

crushed 1 tablespoon finely chopped rosemary


Dijon mustard, for serving

Step 1
In a medium bowl, cover the potato sticks with water and let stand for 15 minutes. Drain, then rinse the potatoes and pat thoroughly dry.

Step 2
In a large saucepan, heat 2 inches of oil to 275°. Line a baking sheet with paper towels. Working in batches, fry the potatoes until almost tender and slightly translucent, about 5 minutes. Transfer the potatoes to the paper towels to drain. Refrigerate for 30 minutes.

Step 3
Reheat the oil to 350°. In a mortar, pound the garlic with the rosemary and a pinch of salt until a paste forms. Fry the potatoes in batches until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the fries to a baking sheet and immediately season with salt. Toss with the garlic-rosemary paste and serve the fries right away, with Dijon mustard alongside.