French Fridays: Steak with Mustard Butter and Fries from My Paris Kitchen

Steak frites from my Paris Kitchen on eatlivetravelwrite.comThis 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.


18 thoughts on “French Fridays: Steak with Mustard Butter and Fries from My Paris Kitchen”

  1. The compound butter was a pleasant surprise. I would never have thought to pair mustard with steak. Chicken? Yes. Steak? Never.

  2. Mardi, yeah, that mustard butter is definitely a “have on hand” kind of thing. Glad to hear the fries are so fantastic as I didn’t make them this time around! Oh darn, guess I’ll need to do that tout de suite! And congrats on the shout-out from DL! 😉

  3. I order steak frites at restaurants all the time. I just love discovering I can make it at home. The fries were amazing. They will become a regular thing at my house. What are you going to do with the extra mustard butter? I loved it, but not sure how to use it up. Happy Friday!

  4. Mardi, your steak and fries look amazing! (not a surprise!!). I thought that this was an amazing dish, made so much better with that mustard butter. I am convinced. I will make the fries. One of these days.

  5. First, thanks for helping Natascha with her link. I had a heck of a time trying to get to her site. I wouldn’t have known how to help her so it’s nice to know that you Canadians are watching out for each other. I was surprised with how easy this steak/frites combo was and as enamoured with the compound butter as you were. The fact that I can bake french fries that taste as good as fried is a revelation. A minute or two under the broiler is a good idea. Another good week with My Paris Kitchen and another good week cooking with old friends.

  6. Firstly….! Fabulous that David L. gave our adventure a mention at his blog, thanks to you! Like you, love the mustard butter and I must give David’s baked chips a go soon. It was good paired with a green side too. Looking forward to March.

  7. I loved it all. The mustard butter was different, but so good. The potatoes were so easy and turned
    out so tasty which proves you don’t have to fry everything. It was nice of David to mention us,
    makes the whole project worthwhile.

  8. Mardi, Love your photo! Your steak and fries look fantastic! I loved the mustard butter…something I will use again and again! How nice that David gave us a shout out!! Very cool!

  9. I love compound butters – they’re so useful and pretty, too. But I’ve not made mustard compound butter before. So good, especially with the steak. And the oven fries were perfect. I hate deep-frying, so rarely make them at home. Now that I’ve made these, that might change.

  10. Great idea to do this for lunch… you turned out a gorgeous picture! I had high hopes of eating on the patio but then it was pitch dark out. Didn’t stop us from enjoying it so very much though!


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