Steak Frites

Steak-frites, meaning “steak [and] fries” in French, is a very common and popular dish served in Brasseries throughout Europe. It is considered by some to be the national dish of Belgium and France, which both claim to be the places of its invention.

Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an entrecôte also called rib eye, or Scotch Fillet (in Australia), pan-fried rare (“saignant” – literally “bloody”), in a pan reduction sauce, although Hollandaise or Béarnaise Sauce are not uncommon, served with potato wedges or deep-fried potatoes (French fries).

Francophilia led to its generalisation to the Portuguese-speaking world, where it is called bife e [batatas] fritas or bife com batata frita, especially in Brazil, where the sauce is usually just onion rings cooked and fried in the steak’s own juice and frying oil, being the most popular dish to go aside rice and beans. It is also very popular in the Spanish-speaking world.

Steak Frites
It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.
Prep time: 
Total time: 
  • 700 g potatoes, scrubbed (eg Bintje, Kennebec, Coliban - See Potato Types in Australia)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 500 g steak (sirloin, rump, or scotch fillet), cut in 4 portions
  • 2 teaspoon chopped fresh thyme
  • ⅓ cup mayonnaise
  • ¾ tablespoon chopped fresh chives
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lemon juice
  1. Cut potatoes into 1 cm thick wedges; toss with half each of the oil, salt and pepper. Spread on baking paper–lined baking sheet; bake in a 230ºC oven, turning once, until tender, about 30 minutes. Broil until golden brown, about 3 minutes.
  2. Meanwhile, sprinkle steak with thyme and remaining salt and pepper. In skillet, heat remaining oil over medium-high heat; cook steak, turning once, until medium-rare, about 6 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes.
  3. In small bowl, combine mayonnaise, chives, mustard and lemon juice. Serve along with steaks as dipping sauce for potatoes.
Nutrition Information
Serving size: 4 Calories: 779 Fat: 54g Saturated fat: 11g Unsaturated fat: 40g Carbohydrates: 33g Sugar: 2g Sodium: 1049mg Fiber: 3g Protein: 39g Cholesterol: 121mg

Comments and Feedback

Be the First to Comment!

Notify of
Latest posts
Baby Bok Choy Slaw Apricot Custard Slice Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
Top 10 Recipes
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
Upcoming Events
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
Food & Health
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
follow on Facebook
Follow Our Cook
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie