Steak French

Steak and frite (fries) baguette with herb butter

Name: Steak and frite (fries) baguette with herb butter recipe
Yield: 6
Cuisine: /french
Ingredients: 2 x 300g scotch fillet steaks; 20.00 ml extra virgin olive oil; 50g unsalted butter; 1l vegetable oil; 500g frozen shoestring fries; 1 baguette, cut into 8cm portions, split; 80g Dijon mustard; 1/2 bunch watercress, leaves picked; 25g fried shallots; 200g unsalted butter, chopped, softened; 1 bunch chives, roughly chopped; 125.00 ml finely chopped flat-leaf parsley; 80g parmesan; Finely grated zest of 1 lemon; 1 anchovy fillet

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P80 Steak and fries (frite) baguette with herb butter

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by Sebastien Lutaud

SEBASTIAN LUTAUD, CHEF

Dec 30, 2022

Sebastien Lutaud puts a portable twist on the French classic, steak frites.

2 x 300g scotch fillet steaks
1 tbs extra virgin olive oil
50g unsalted butter
4 cups (1L) vegetable oil, to deep-fry
500g frozen shoestring fries
1 baguette, cut into 8cm portions, split
80g Dijon mustard
1/2 bunch watercress, leaves picked
25g fried shallots

Herb butter

200g unsalted butter, chopped, softened
1 bunch chives, roughly chopped
1/2 cup finely chopped flat-leaf parsley
1 cup (80g) finely grated parmesan
Finely grated zest of 1 lemon
1 anchovy fillet

Method

1.

For the herb butter, place butter, chives and parsley in a food processor and lightly pulse until well combined. Add parmesan, lemon zest and anchovy and season. Pulse until the butter is light green with specks of herbs. Transfer to a bowl and set aside at room temperature until required.
2.

Stand steaks at room temperature for 20 minutes. Season with salt flakes and freshly ground black pepper. Heat a large frypan over high heat. Add olive oil and sear steaks for 1 minute on each side, until a golden brown crust forms. Add butter and cook the steaks for a further 1 minute each side for medium-rare, or until cooked to your liking. Transfer steaks to a wire rack set over a tray to rest. Reserve pan juices. Spread some herb butter over the steaks.
3.

Meanwhile, heat the vegetable oil in a large saucepan over medium-high heat until 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry fries until golden. Drain on paper towel.
4.

Place baguettes, split-side down, in the frypan to absorb steak pan juices, then spread with mustard and herb butter. Slice steaks into 2cm strips and arrange in baguettes evenly. Add more herb butter to your taste, then garnish with a little watercress and the shallots. Season fries with salt flakes. Place some fries in the baguettes. Serve remaining fries and watercress on the side.