Why You’ll Love This Recipe
Steak Frites with Herb Mustard is a timeless French bistro favorite that brings together juicy, pan-seared steak and crispy golden fries, elevated by a bold, zesty herb mustard sauce. This dish strikes the perfect balance of rustic and refined, making it ideal for a cozy date night or a crowd-pleasing dinner with flair. Simple ingredients, expertly prepared, deliver big flavor in every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
steak (ribeye, sirloin, or flank)saltpepperolive oilbuttergarlicfresh rosemary or thyme (optional)russet potatoes (for fries)vegetable oil (for frying)Dijon mustardwhole grain mustardfresh herbs (parsley, tarragon, or chives)lemon juiceolive oil or crème fraîche (for sauce base)
directions
Peel and cut the potatoes into thin strips, soak in cold water for 30 minutes, then drain and pat dry.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C) and fry potatoes in batches until golden and crispy. Drain on paper towels and season with salt.
Season the steak generously with salt and pepper.
Heat a cast iron skillet over high heat with olive oil. Sear steak for 2–4 minutes per side, depending on thickness and desired doneness.
Add butter, smashed garlic, and herbs to the pan and baste the steak for added flavor.
Remove steak from heat and let rest for 5–10 minutes before slicing.
In a small bowl, mix Dijon mustard, whole grain mustard, chopped herbs, a splash of lemon juice, and a drizzle of olive oil or crème fraîche to form a smooth sauce.
Serve steak slices with frites and herb mustard on the side or drizzled on top.
Servings and timing
Serves 2–3 people.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes
Variations
Use sweet potatoes for a twist on the fries.
Add blue cheese or horseradish to the mustard sauce for extra punch.
Try air-frying the potatoes for a lighter version.
Swap fresh herbs based on availability or preference.
storage/reheating
Store leftover steak in the fridge for up to 3 days; reheat gently to avoid overcooking.Frites are best fresh but can be crisped in the oven at 400°F (200°C) for 5–8 minutes.Store sauce separately in a sealed container for up to 3 days.
FAQs
What steak cut is best for this recipe?
Ribeye is flavorful and tender, but flank or sirloin also work well.
Can I make the fries ahead of time?
Yes, par-fry the potatoes and do the final crisping just before serving.
Is the mustard sauce spicy?
It’s tangy and aromatic with mild heat; adjust mustard types to your taste.
Can I grill the steak instead of pan-searing?
Absolutely—grilling adds a smoky depth to the flavor.
How do I know when my steak is done?
Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Conclusion
Steak Frites with Herb Mustard is a show-stopping yet approachable dish that brings the flavors of a French bistro right to your kitchen. With tender steak, crispy fries, and a punchy herb mustard sauce, this meal delivers a satisfying experience from the first bite to the last.
Print
Steak Frites with Herb Mustard
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Pan-Seared
- Cuisine: French
- Diet: Low Lactose
Description
Steak Frites with Herb Mustard is a French bistro classic featuring juicy seared steak served with crispy golden fries and a zesty herb mustard sauce for dipping or drizzling.
Ingredients
- 2 ribeye or sirloin steaks (about 8 oz each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 sprig rosemary or thyme
- 1 lb russet potatoes, cut into fries
- Vegetable oil, for frying
- 1/4 cup Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped tarragon (optional)
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 425°F (220°C) for the fries or prepare a fryer to 350°F (175°C) if deep-frying.
- Toss potato fries with a bit of oil and bake for 25–30 minutes, turning halfway, until golden and crisp. Alternatively, deep-fry until golden and drain on paper towels.
- Season steaks generously with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add steaks and sear 3–4 minutes per side for medium-rare, or to desired doneness.
- During the last minute of cooking, add butter, garlic, and rosemary/thyme, basting the steak with the melted butter.
- Remove steaks and rest for 5 minutes.
- In a small bowl, mix Dijon mustard, whole grain mustard, mayonnaise, parsley, tarragon (if using), and lemon juice to make the herb mustard sauce.
- Serve the steak sliced with hot fries and a side of herb mustard sauce.
Notes
- Let steaks come to room temperature before cooking for even searing.
- Use an air fryer for a crispier and lower-fat fry option.
- Herb mustard also works well as a sandwich spread or salad dressing base.
Nutrition
- Serving Size: 1 steak with fries and sauce
- Calories: 680
- Sugar: 2g
- Sodium: 580mg
- Fat: 45g
- Saturated Fat: 17g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg
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