Homemade Steak and Fries with Entrecôte sauce

Name: Homemade Steak and Fries with Entrecôte sauce
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 large Russet potatoes; 12 cups vegetable or sunflower oil (for frying); Salt, to taste; 2 striploin or ribeye steaks (1.5 to 2 inches thick; approx. 175g each), brought to room temperature; 2 tbsp sunflower oil; 2 whole garlic cloves, lightly smashed; 3 sprigs of fresh thyme and/or rosemary; 2 tbsp unsalted butter; 2 c. à soupe fresh chives, finely chopped (for garnish); Kosher salt and black pepper, to taste; Fleur de sel, for finishing; 1 medium shallot or 1 small onion, coarsely chopped; 3 garlic cloves, finely sliced; 1 cup unsalted butter; 2 tsp capers (optional); 2 tbsp Dijon mustard; 2 tsp Worcestershire sauce; 1 tsp white vinegar or white wine vinegar; 1 egg yolk; 4 anchovy fillets; 0.33 cup parsley, finely chopped; 0.33 cup fresh tarragon leaves, finely chopped; 0.33 cup fresh chives, finely chopped; Salt and pepper, to taste

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Preparation 40 min Cooking 30 min Level Medium

Here’s how to recreate the Parisian bistro experience! I’ll show you my techniques for making the perfect Entrecôte sauce, fries, and steak.

A steak and fries worthy of the best bistros, recreated at home!

I prefer a sirloin steak for this dish, but any other cut of beef (ribeye, flank steak, skirt steak, filet mignon) would work just as well! The famous Entrecôte sauce is my favorite and reminds me of wonderful moments in the best Parisian bistros! And what can I say about the crispy fries that accompany it all!

If you want to avoid frying: see my recipe for oven-baked fries.

Why make this recipe?

The secret to my favorite steak sauce: I’ll show you how to make this rich, buttery, and herbaceous emulsified sauce.
Mastering the perfect sear: by basting the steak with foamy butter, garlic, and thyme, you achieve a flavorful crust and tender, juicy meat.
The bistro experience at home: with the steak sliced, generously drizzled with sauce, and a mountain of fries on the side, a “Wow” effect is guaranteed the moment you set the plate on the table.

Homemade Steak and Fries with Entrecôte sauce

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Preparation 40 min Cooking 30 min Level Medium

To start things well

You use:

You cook for:

4 people

Preparation

1. Sauce:

In a small saucepan over medium heat, melt ¼ cup of the butter. Sauté the shallot and garlic over low heat until tender, about 3 to 4 minutes (slightly longer if using onion). Melt the remaining butter in the microwave. Set aside.

ransfer the shallot-garlic mixture to a blender. Add the capers (if using), Dijon mustard, Worcestershire sauce, vinegar, egg yolk, and anchovies. For the herbs, reserve 1 tbsp of each and add the rest to the blender. Season lightly with salt and pepper.

Reduce the blender speed to low and slowly drizzle in the melted butter until the sauce is thick, emulsified, and pale green.

Transfer the sauce to a bowl. Fold in the reserved parsley, tarragon, and chives. Adjust seasoning with salt, pepper, and an extra splash of vinegar if needed. Gently reheat the sauce in the microwave or a double boiler before serving (Caution: do not let it boil, or the emulsion will break).

5. Fries:

Peel the potatoes and cut them into thin matchsticks using a sharp knife. Create a flat surface on the side of the potato first to make slicing easier. Aim for about ¼ cm (0.1 inch) thickness. Transfer the fries to a clean cloth and pat thoroughly with paper towels to remove as much moisture as possible.

Heat the oil in a large pot. Once it reaches 160°C (325°F), carefully submerge the fries and cook for 5 to 6 minutes without letting them brown. Drain and transfer to a wire rack set over a baking sheet.

ry a second time at 190°C (375°F) until golden and crispy (about 3 to 4 minutes). Salt immediately and toss. Keep warm in the oven on the “warm” setting, covered loosely with foil.

8. Steaks:

Season the steaks with salt and let them sit at room temperature for 10 to 20 minutes. Pat the meat thoroughly with paper towels until no moisture remains on the surface.

Heat a stainless steel or cast-iron skillet over medium-high heat and add the oil. Sear for 2 to 3 minutes per side, depending on thickness.

10.

Add the butter, garlic, and herbs to the pan. Baste the steaks with the foaming butter for 1–2 minutes until the desired doneness is reached. Remove from the heat at 52°C (125°F) for rare or 55°C (130°F) for medium-rare. Let the meat rest for 5 minutes. Serve with the fries and sauce, then garnish the steaks with chives and fleur de sel.

Nutritional information per serving (1/4 of the recipe)