Parisian Steak Frites

Perfectly cooked steak sous vide and oven-roasted red potatoes and broccoli with lemon thyme and a lemon horseradish sauce make THE BEST MEAL, EVER!

Parisian Steak Frites

Steak:

1 lb. Bone-in Ribeye Steak

1 sprig rosemary

1 clove garlic, crushed

Frites:

1 large Russet potato, peeled and cut into sticks

½ tsp. paprika

½ tsp. salt or seasoning salt

½ tsp. ground pepper

½ cup all-purpose flour

¼ cup water

1 cup vegetable oil

Dipping Sauce:

1 Tbs. mayonnaise

1 Tbs. Tbs. Dijon mustard

1 Tbs. whole grain Dijon mustard

 

 

Set the sous vide machine to 131 degrees.

 

Steak Prep:
Season the steak with salt and pepper. Place in a freezer bag with crushed garlic and rosemary and remove the air through a vacuum sealer or the displacement method. Drop steak in the bath for 1 ½ hours.

 

Remove the steak from the bath. Pat dry with paper towels. Heat a pan on high and add oil. Sear for 60-90 seconds on each side. Remove from pan and let rest for 5 minutes.

 

Frites and Sauce:

Heat a large skillet over medium-high heat and pour in the oil. 

While oil is heating, peel the potato and slice it into French fry sticks.

 

In a gallon-sized Zip-Lock bag, mix the flour, paprika, salt, and pepper. Gradually stir in water until the consistency of the mixture is thin drizzle from a spoon. 

Place potato sticks into the bag and shake the bag until the fries are evenly coated.

 

One at a time, place the potato sticks in the hot oil, ensuring that they do not make contact with one another. 

 

Fry until golden brown and crispy. Remove the fries with a slotted spoon and place them on a towel-lined plate.

In a small cup, mix mayonnaise, Dijon mustard, and whole-grain Dijon mustard. 

 

Serve fries with sauce and enjoy a delicious and traditional French dish, without the language barrier!