Description
A classic French bistro dish featuring seared steak served with crispy fries and a tangy herb mustard sauce.
Ingredients
Units
Scale
- 2 ribeye or sirloin steaks (about 8 oz each)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 lb russet potatoes, cut into thin fries
- 2 tbsp vegetable oil (for frying)
- Salt, for seasoning fries
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 1 tbsp mayonnaise
- 1 tsp lemon juice
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the cut potatoes with vegetable oil and spread in a single layer. Bake for 25-30 minutes, flipping halfway, until golden and crisp. Season with salt.
- Season steaks generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add steaks and sear for 3-4 minutes per side, depending on thickness and desired doneness.
- During the last minute of cooking, add butter, garlic, and thyme to the pan, basting the steaks with the melted butter.
- Remove steaks from heat and let rest for 5 minutes.
- In a small bowl, mix Dijon mustard, whole grain mustard, parsley, tarragon, mayonnaise, and lemon juice to make the herb mustard sauce.
- Serve steaks with baked fries and a generous dollop of herb mustard sauce.
Notes
- Use a meat thermometer for precise doneness: 130°F for medium-rare.
- Fries can be double-fried for extra crispness instead of baked.
- Herb mustard sauce can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 2g
- Sodium: 520mg
- Fat: 45g
- Saturated Fat: 16g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg