As the sun sets and the glow of the evening begins to wrap around our cozy home, the thought of a delightful dinner warms my heart. Imagine sinking your teeth into a perfectly seared sirloin steak, its juices flowing with every bite, paired with golden, crispy frites and a luscious green peppercorn sauce that dances on your palate. This is the essence of steak frites—a classic French bistro dish that transforms any meal into a celebration. Whether it’s a romantic dinner for two on Valentine’s Day or simply a night to indulge, this recipe is your ticket to culinary bliss. You won’t just satisfy your hunger; you’ll impress your loved ones with a dish that feels both comforting and incredibly gourmet. Join me as we elevate this beloved classic into something truly unforgettable!
Why You’ll Love this Steak Frites
Impressive Presentation: Transform your dinner into a five-star experience at home with this stunning dish that is sure to wow your guests.
Robust Flavor: The rich, savory notes of the green peppercorn sauce perfectly complement the tender steak, creating a dynamic duo that delights the taste buds.
Comforting Indulgence: The crispy, golden frites bring a satisfying crunch, making this dish the ultimate comfort food for any occasion.
Easy to Master: Simple techniques help you achieve stunning results, even if you’re a novice in the kitchen. Check out my additional tips for a seamless cooking experience.
Perfect for Special Occasions: This luxurious meal is ideal for romantic dinners, birthdays, or any special gatherings, creating unforgettable moments around the table.
Steak Frites Ingredients
For the Steak
• Sirloin Steaks (2, about 200g each) – Opt for high-quality steaks to ensure the best tenderness and flavor.
• Olive Oil – Used for searing; vegetable or canola oil can serve as a great substitute.
• Knob of Butter – Adds a rich depth to both the steak and the sauce; choose salted or unsalted based on preference.
• Thyme Sprigs (optional) – Enhances aroma; can substitute with rosemary for a distinct flavor profile.
For the Frites
• Maris Piper Potatoes (about 700g) – Known for their crispiness when fried; Yukon Gold works well as an alternative.
• Sunflower or Vegetable Oil – A high-smoke point oil perfect for deep-frying.
For the Green Peppercorn Sauce
• Butter (25g) – Brings creaminess to the sauce; replace with more olive oil for a dairy-free version.
• Shallots (1 long or 2 small, finely chopped) – Adds sweetness to the sauce base; can use onion if you’re in a pinch.
• Green Peppercorns in Brine (2 tbsp, drained) – Essential for imparting the signature flavor to the sauce; black pepper can be a substitute though the taste will vary.
• Plain Flour (1 heaped tsp) – Thickens the sauce; cornstarch serves as a gluten-free alternative.
• Brandy (50ml) – Enhances depth; cognac or white wine can also be used.
• Fresh Beef Stock (200ml, or canned bouillon) – The key for a flavorful sauce; vegetable stock works for a non-meat option.
• Double Cream (150ml) – Adds richness; using heavy half-and-half can help reduce calories.
• Dijon Mustard (1 tsp) – Introduces a sharp kick to the sauce; whole grain mustard can offer a bit of texture.
To Serve
• Watercress, to serve – Fresh, peppery garnish that complements the meal; arugula can be used as an alternative.
Get ready to create a memorable steak frites experience that will impress even your most discerning guests!
How to Make Next Level Steak Frites
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Prepare the Peppercorn Sauce: In a small pan, melt butter over low heat. Add finely chopped shallots and sauté for about 5 minutes until softened. Stir in green peppercorns and flour, then pour in brandy, bubbling until you form a paste. Gradually whisk in the stock and simmer for 10-15 minutes until thickened. Finally, stir in double cream and Dijon mustard, season with salt and pepper, and set aside to cool.
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Make the Frites: Peel and cut Maris Piper potatoes into pencil-thick chips. Rinse them under cold water and pat dry with a kitchen towel. In a deep pan, heat sunflower or vegetable oil until hot, then fry the chips in batches for about 15-20 minutes until they turn crispy and golden brown. Drain on kitchen paper, sprinkling with salt while hot.
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Cook the Steaks: Season the sirloin steaks generously with salt and pepper. In a hot frying pan, drizzle olive oil and sear the steaks for 1-2 minutes on each side until browned. Add a knob of butter and thyme sprigs, basting the steak for 30 seconds. Transfer the steaks to a warm plate and let them rest for a few minutes.
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Serve: Drain excess fat from the frying pan and gently reheat the peppercorn sauce for 1-2 minutes, adding any resting juices from the steak. On each plate, serve the frites alongside a generous portion of the steak, garnishing with fresh watercress and drizzling the sauce over the top or on the side.
Optional: For added flavor, sprinkle some fresh herbs over the finished dish.
Exact quantities are listed in the recipe card below.
Steak Frites Variations
Feel free to let your creativity shine with these delightful twists that can elevate your steak frites experience!
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Ribeye Swap:
Try swapping sirloin for a ribeye steak for enhanced marbling and richer flavor. -
Sweet Potato Frites:
Replace traditional potatoes with sweet potatoes for a sweet and hearty twist on frites. -
Herb Infusion:
For a flavorful change, incorporate rosemary or oregano into the sauce for a fragrant variation. -
Spicy Kick:
Add a pinch of cayenne pepper or red pepper flakes to the sauce for a tantalizing heat that elevates each bite. -
Vegetarian Version:
Use portobello mushrooms in place of steak for a satisfying, umami-packed alternative that pairs perfectly with the sauce. -
Balsamic Glaze Drizzle:
After plating, drizzle a bit of balsamic reduction over the steak for an elegant touch of sweetness and acidity. -
Garlic Butter Finish:
Melt a bit of garlic butter to drizzle over the steaks just before serving for an aromatic finishing touch. -
Creamy Dream:
Swap out double cream for coconut cream in the peppercorn sauce for a dairy-free yet luxurious version.
Explore these variations to make this dish your own, satisfying your taste and creativity!
How to Store and Freeze Steak Frites
Fridge: Store leftover steak frites in an airtight container in the fridge for up to 3 days. Reheat them gently in the oven to maintain crispness.
Freezer: For longer storage, freeze the peppercorn sauce in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating: When reheating the steak, if you want to keep it juicy, do so in a low oven. Reheat frites in the air fryer or oven for a crispy finish.
Sauce Storage: If you have leftover green peppercorn sauce, it can be refrigerated and used with other dishes as a flavorful addition.
What to Serve with Next Level Steak Frites?
As you prepare to enjoy this sumptuous meal, consider these delightful pairings that will elevate your dining experience and leave your taste buds dancing.
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Creamy Mashed Potatoes: The buttery richness of mashed potatoes provides a comforting contrast to the crispy frites and savory steak.
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Garlic Butter Asparagus: Crisp-tender asparagus sautéed in garlic butter brings a bright, fresh element that lightens the meal while maintaining an inviting flavor.
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Roasted Brussels Sprouts: Caramelized Brussels sprouts offer a crunchy texture and a slightly nutty flavor, which pairs wonderfully with the beef’s richness.
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Simple Garden Salad: A crisp salad with mixed greens and a zesty vinaigrette balances the hearty flavors of the steak, offering a refreshing crunch in every bite.
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French Red Wine: A glass of velvety red wine, such as Bordeaux or Merlot, enhances the steak’s depth while providing an elegant touch to your dinner table.
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Tart Lemon Sorbet: For dessert, a refreshing lemon sorbet cleanses the palate after the rich meal, offering a zesty finish and leaving you feeling light.
Each of these selections complements the exquisite flavors of steak frites, creating a symphony of taste and texture that will impress at any gathering.
Make Ahead Options
These Next Level Steak Frites are perfect for meal prep enthusiasts! You can prepare the peppercorn sauce up to 3 days in advance; simply store it in an airtight container in the refrigerator to maintain its rich flavors. When ready to serve, just reheat the sauce gently on the stovetop while you cook the steaks and frites. Additionally, the frites can be cut and soaked in water up to 24 hours ahead to prevent browning; just drain and dry them before frying. For steak, season it and allow it to sit at room temperature for about 30 minutes before cooking for even better results. With these make-ahead tips, you’ll have a delectable restaurant-quality meal at home with minimal last-minute work!
Tips for the Best Steak Frites
- Source Quality Meat: Choose high-quality sirloin steaks for maximum tenderness and flavor. Poor cuts can lead to a disappointing meal.
- Heat Control: Make sure your oil is hot enough before frying the frites. This ensures they will be crispy rather than soggy.
- Avoid Steaming Up: Pat the potato chips dry thoroughly after rinsing. Excess moisture will create steam, preventing that desired crunch.
- Resting Is Key: Let the steaks rest after cooking to allow the juices to redistribute, ensuring every bite is juicy and flavorsome.
- Combine Flavors: Don’t rush the sauce—allow it to simmer long enough for flavors to meld beautifully. The green peppercorn sauce is essential for perfect steak frites.
Next Level Steak Frites Recipe FAQs
How do I choose ripe ingredients for the steak and potatoes?
Choosing high-quality ingredients is key! For sirloin steaks, look for a bright red color with good marbling for tenderness. When selecting potatoes, opt for firm Maris Piper or Yukon Gold with no dark spots or blemishes, indicating freshness. The firmer the potato, the better they’ll fry.
How should I store leftover steak frites?
Store any leftover steak frites in an airtight container in the fridge for up to 3 days. To reheat, I recommend placing them in a preheated oven at 350°F (175°C) for about 10-15 minutes to maintain that crispy texture. Avoid microwaving, which can make the frites soggy.
Can I freeze the green peppercorn sauce?
Absolutely! You can freeze the green peppercorn sauce in an airtight container for up to 3 months. When ready to use, simply thaw it in the refrigerator overnight. Reheat gently on the stove over low heat, stirring occasionally until warmed through.
What if my frites are soggy after frying?
If your frites turn out soggy, it could be an issue with moisture. Make sure to rinse and thoroughly dry the potatoes before frying. Also, avoid overcrowding the pan during frying, as this can lower the oil temperature. If they’re already cooked, you can re-fry them briefly in hot oil for extra crispiness.
Are there any dietary considerations for this recipe?
Definitely! If you have dietary restrictions, consider these alternatives: use olive oil or dairy-free butter for lactose sensitivity. If gluten-free, substitute plain flour with cornstarch for thickening the sauce. As always, consult with a health professional regarding any allergies related to specific ingredients.
Is it fine for my pets to taste leftover steak?
While a small amount of cooked steak can be a treat for dogs, avoid giving them seasoned meat, particularly anything with garlic or onions, as these can be harmful. Consult your vet for safe feeding guidelines regarding any human food for your pets.
Savory Steak Frites with Creamy Green Peppercorn Sauce
Ingredients
Equipment
Method
- Prepare the Peppercorn Sauce: In a small pan, melt butter over low heat. Add finely chopped shallots and sauté for about 5 minutes until softened. Stir in green peppercorns and flour, then pour in brandy, bubbling until you form a paste. Gradually whisk in the stock and simmer for 10-15 minutes until thickened. Finally, stir in double cream and Dijon mustard, season with salt and pepper, and set aside to cool.
- Make the Frites: Peel and cut Maris Piper potatoes into pencil-thick chips. Rinse them under cold water and pat dry with a kitchen towel. In a deep pan, heat sunflower or vegetable oil until hot, then fry the chips in batches for about 15-20 minutes until they turn crispy and golden brown. Drain on kitchen paper, sprinkling with salt while hot.
- Cook the Steaks: Season the sirloin steaks generously with salt and pepper. In a hot frying pan, drizzle olive oil and sear the steaks for 1-2 minutes on each side until browned. Add a knob of butter and thyme sprigs, basting the steak for 30 seconds. Transfer the steaks to a warm plate and let them rest for a few minutes.
- Serve: Drain excess fat from the frying pan and gently reheat the peppercorn sauce for 1-2 minutes, adding any resting juices from the steak. On each plate, serve the frites alongside a generous portion of the steak, garnishing with fresh watercress and drizzling the sauce over the top or on the side.