Steak Frites with Herbed Sauce

Classic steak frites made with juicy sirloin or ribeye steaks, golden homemade fries and a creamy herbed Dijon sauce with shallot, garlic, Worcestershire and parsley. It is rich, savoury and comforting, with crisp fries and a creamy steakhouse-style finish.

SERVES 2

TIME: 40 MINUTES

~ 850 calories per serve

~ 48g protein per serve

Ingredients

For the steak & fries

2 sirloin or ribeye steaks

Salt and freshly cracked black pepper

1–2 tbsp olive oil

2–3 potatoes, cut into fries

1 tbsp neutral oil (such as sunflower or canola)

Salt, to taste

For the herbed cream sauce

1 tbsp butter

1 small shallot, finely chopped

1 garlic clove, minced

½ cup cream

1 tsp Dijon mustard

½ tsp Worcestershire sauce

2 tsp finely chopped parsley

Method

Preheat the oven to 220°C. Toss the cut potatoes with oil and a generous pinch of salt. Spread evenly on a baking tray and roast for 20–25 minutes, turning halfway, until golden and crisp.

Meanwhile, season the steaks generously with salt and pepper. Heat olive oil in a pan over high heat until very hot. Add the steaks and cook for 2–3 minutes per side for medium-rare, adjusting the time depending on thickness.Remove the steaks from the pan and allow them to rest for at least 5 minutes before slicing.

In the same pan, reduce the heat to medium and melt the butter. Add the shallot and cook gently until softened. Stir in the garlic and cook for another minute.

Pour in the cream, Dijon mustard, and Worcestershire sauce. Allow the sauce to simmer gently until slightly thickened. Stir through the chopped parsley and season to taste.

Slice the rested steak and arrange alongside the fries. Spoon over the warm herbed cream sauce, allowing it to pool naturally on the plate.