This week’s Cook the Book Fridays recipe from My Paris Kitchen is a classic. Steak-frites is something I order often when I travel to France but it’s not something I make a lot – mostly because I was under the impression that to make really good fries at home, I needed a deep fryer.
With the recipe for Steak with Mustard Butter and Fries, David Lebovitz makes a classic bistro dish into a do-able dish for home cooks here – yes, even the fries! The steak is pan-fried (in the winter, at any rate!) and is brought to the next level by the addition of a compound butter (soft butter mixed with mustard and mustard powder – a complete revelation!) placed on the top as it comes out of the pan and allowed to melt.
The fries, oh the fries… They take a little bit of planning as you have to cut them then soak in water for about an hour (I didn’t leave them in there quite that long…). Once they are dried, you simply toss them in a little oil with some herbs, salt and pepper then oven bake them at a high temperature (400˚F). I finished them on the “broil” setting of my oven for a few minutes just to make sure they were extra crispy, too.
Because it’s dark by dinner time these days, I made this for a very decadent lunch over the long weekend. What a treat! I’ll definitely be using this technique to make the fries again and, well, there’s already some of that compound butter in the fridge because you never know when you might need it 😉
Get the recipe for David’s Steak with Mustard Butter and Fries on p206 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.