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
Units
Scale
- 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