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Steak frites with herb butter

Published: 2 Jul 15
Updated: 18 Mar 24

How can we introduce this classic French bistro dish? It’s easy, it’s elegant and you’ll feel like you’re dining in a chic brasserie when you make it at home. Our recipe uses large baking potatoes to make supersize frites, and our serving suggestion is simply with the crisp dressed salad.

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Easy
June 2015

Test kitchen approved

Serves 4
Hands-on time 25 min, oven time 40 min

Take a look at all our steak recipes.

Nutrition: per serving

Calories: 557kcals
Fat: 23.3g (7g saturated)
Protein: 44.3g
Carbohydrates: 42.7g (2.8g sugars)
Fibre: 5g
Salt: 0.7g

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Ingredients

4 large baking potatoes
6 tbsp sunflower or light olive oil, plus extra for frying
30g unsalted butter, softened
1 tbsp finely chopped fresh parsley or mixed herbs
Squeeze lemon juice
1 small shallot
2 tbsp white wine vinegar
2 tbsp Dijon mustard
200g salad leaves
4 British rump or entrecôte steaks

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Method

Heat the oven to 200°C/180°C fan/gas 6. Peel and chop the potatoes into chips. Toss with 2 tbsp of the oil and season with salt, then spread over 2 large baking sheets. Cook for 30-40 minutes (toss now and then) until golden.
Combine the butter, herbs and lemon juice in a bowl.
Make a dressing: finely chop the shallot and put in a bowl. Stir in the vinegar, Dijon and a large pinch of sugar. Drizzle in the rest of the oil, whisking, until thick. Season.

Heat a frying pan until smoking. Rub the steaks with a little oil and season. Cook in batches for 2 minutes on each side for medium-rare (or to your liking). Rest on a plate.
Toss the leaves with a few spoonfuls of the dressing (see tip), then divide among 4 plates with the steaks and chips. Top each steak with a small ball of the butter and serve (see tip).