Why You’ll Love This Steak and Fries Recipe
When you sink your teeth into this steak and fries recipe, you’ll understand why it’s a classic favorite. I love how the juicy, perfectly seared filet melts in my mouth, while the fries provide that irresistible crunch.
The rich, creamy sauce elevates the dish, bringing everything together in a delightful harmony. Plus, it’s surprisingly simple to make, so I can impress my friends without spending all day in the kitchen.
Every bite feels indulgent, yet comforting, making it perfect for any occasion. Trust me, once you try this recipe, it’ll become a staple in your home, too!
Ingredients of Steak and Fries
When it comes to whipping up a delicious steak and fries dish, having the right ingredients is essential. This recipe calls for a delightful mix of fresh, high-quality items that come together to create a mouthwatering meal. You’ll want to gather everything before you start cooking, so you can flow seamlessly from one step to the next.
Trust me, nothing is worse than realizing you’re missing key ingredients halfway through the process. Let’s take a look at what you’ll need to make this classic dish:
- 2 (6 – 8 ounce) filet of beef
- 1 teaspoon fresh coarse ground black pepper
- 1/2 teaspoon sea salt
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons cognac
- 6 tablespoons heavy whipping cream
- 1/4 cup beef broth
- 2 large russet potatoes, peeled and sliced lengthwise into medium fries
- Vegetable oil (for frying)
- Sea salt (for seasoning fries)
- Fresh ground black pepper (for seasoning fries)
Now, let’s chat about a few considerations regarding these ingredients. First, the quality of the beef makes a huge difference. If you can spring for a nice cut of filet mignon, it’s worth it. You want that melt-in-your-mouth texture.
Plus, fresh herbs and spices really amp up the flavor, so don’t skimp on the pepper and salt. For the fries, russet potatoes are the way to go, thanks to their starchy goodness.
And if you’re feeling adventurous, you could even toss in some garlic powder or paprika for an extra kick. Just remember, cooking should be fun, so don’t stress too much about being perfect.
After all, even if your fries don’t come out looking like they just stepped off a magazine cover, they’ll still taste amazing. And who can resist a plate of crispy fries next to a juicy steak?
How to Make Steak and Fries
Alright, let’s explore making this mouthwatering steak and fries dish that’s sure to impress! First things first, grab those 2 (6-8 ounce) filets of beef from the refrigerator. Season them generously with 1/2 teaspoon of sea salt and then press 1/4 teaspoon of fresh coarse ground black pepper into each side. Set them aside to let the flavors mingle while you prep the fries.
Now, onto the potatoes! You’ll need 2 large russet potatoes, and you’re going to want to peel them and cut them into medium fries. Here’s the secret to crispy fries: after slicing, pat them dry with paper towels until they’re super dry. This step is essential; nobody likes soggy fries.
Once you’ve done that, pour vegetable oil into a large pot to about 1.5 inches deep (or fire up your deep fryer if you have one). Heat the oil to a delightful 270 degrees Fahrenheit. Cook the fries in small batches for about 2-3 minutes until they’re tender but not browned—trust me, patience is key here. After cooking, drain them on paper towels and let them cool completely at room temperature; you can even do this a few hours in advance if you want to get a head start.
Next up, it’s steak time. Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large, seasoned cast iron skillet over medium-high heat. Once that’s sizzling, carefully place the steaks in the skillet and sear them for about 6-7 minutes on each side for that perfect medium-rare goodness. The aroma will have you drooling, I promise.
Once they’re browned and crusty, transfer the steaks to a warmed platter and let them rest. Now, crank up the heat on that oil to 375 degrees and fry the potatoes until they’re golden brown and crispy—around 5 minutes should do the trick. Drain the fries on paper towels again and immediately sprinkle them with sea salt and a little more black pepper.
Now, let’s make that sauce. In your still-warm skillet, add 2 tablespoons of cognac and let it cook until the liquid evaporates (be careful, it might flambé a little—fancy, right?). Then, add 6 tablespoons of heavy whipping cream and 1/4 cup of beef broth.
Let that simmer until it reduces down to about 1/3 cup, scraping up all those delicious browned bits from the bottom of the skillet. Season to taste, and you’re ready to plate! Spoon that luscious sauce onto individual warmed plates, top each with a fillet, and serve those crispy fries alongside.
There you have it—a classic steak and fries that’ll have everyone asking for seconds (or thirds). Enjoy your culinary masterpiece, and remember, it’s not just about how it looks, but how it tastes that counts!
Steak and Fries Substitutions & Variations
While traditional steak and fries is a classic dish, there are plenty of substitutions and variations you can explore to suit your taste or dietary preferences.
For a lighter option, try grilled chicken or portobello mushrooms instead of steak. Sweet potato fries make a delicious and healthier side.
If you’re looking for a different flavor, consider using a garlic or truffle oil for frying. You can also switch up the sauce—experiment with a red wine reduction or a zesty chimichurri.
Whatever you choose, have fun customizing this dish to make it truly your own!
Additional Tips & Notes
To enhance your steak and fries experience, I recommend preparing the ingredients ahead of time. This not only saves you stress but also allows the flavors to meld beautifully.
If you can, marinate the steaks for a few hours to deepen their taste. For the fries, double frying gives them an extra crispness—first at a lower temperature to cook through, then at a higher temperature for that golden crunch.
Finally, don’t rush the cognac sauce; let it reduce properly for the best flavor. Enjoy a glass of cognac while cooking; it sets the mood perfectly!