1. Recipes
  2. Steak Frites

Steak Frites

Steak Frites or 'steak and fries' is a French cult classic seen on menus across the country. We share how to make this traditional recipe in the comfort of your own home.

Cook Mode

Ingredients:

Bearnaise Sauce
  • 1/2 cup white wine vinegar
  • 1/2 cup white wine
  • 1/4 cup minced shallots
  • 3 egg yolks
  • 2 tablespoons water
  • 1/4 cup butter, melted, warmed
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 dash hot pepper sauce
  • 1 dash Worcestershire sauce
  • 2 tablespoons canola oil
  • 2 teaspoons salt
  • 2 teaspoons ground peppercorns
Frites
  • 4 each russet potatoes, cut into 1/2-inch strips
  • 1/4 cup salt
  • 4 cups Beef Tallow or canola oil

Cooking:

  1. To prepare bearnaise sauce, heat small saucepan over medium-high heat. Add vinegar, white wine and shallots; simmer 5 to 7 minutes or until liquid has reduced by half (about 1/4 cup). Remove from heat; set aside and keep warm.
  2. Prepare a double boiler. Whisk egg yolks and water constantly over low heat 4 to 6 minutes or until yolks become fluffy and light in color. Add reserved shallot mixture; slowly drizzle melted butter in while whisking constantly. Season with tarragon, salt, pepper, hot pepper and Worcestershire sauces.
    3. Cook's Tip: Be careful of getting the eggs too hot or not whisking constantly, or your mixture will coagulate and become lumpy.

    Keep sauce warm in a thermos until ready to serve. This sauce also doubles as a dipping sauce for fries.  
  3. Drizzle steaks evenly with oil; season with salt and peppercorns.  
  4. Place steaks on grid over medium, ash-covered coals or over medium heat. Grill 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
  5. Place potatoes in container with 1/4 cup salt; run under cold water 10 minutes to remove starch. Drain potatoes; place paper towel lined baking sheet. Pat dry with paper towels.
  6. Heat beef tallow to 275°F in countertop fryer according to manufacturer's directions. Blanch fries in oil 4 to 5 minutes or until tender and cooked through; drain. Fry in batches to avoid overcrowding fryer.
  7. Increase fryer heat to 350°. Fry potatoes, a second time in oil, another 3 to 5 minutes or until the potatoes are golden brown and crisp.  Salt as desired, immediately after removing from oil.
  8. Divide steaks and frites evenly among serving plates; drizzle with warmed bearnaise sauce.

Nutrition Information

The Essential Ingredients

Safe Handling Tips

FAQs

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!