Dinner ideas

Steak and fries

Bring Paris into your kitchen with this classic French bistro version of steak and chips (pommes frites): a tender piece of beef, grilled to perfection, served with freshly made skinny fries, twice cooked to crispy goodness.
steak and chips



1.Cut potatoes into 5mm slices, then each slice into thin 5mm chips. Place chips in large bowl of cold water; stand 30 minutes. Drain; pat chips dry with absorbent paper.
2.Heat oil to 150°C on a deep-frying thermometer. (If you don’t have a thermometer, make sure the oil is not too hot for the first fry, you don’t want potatoes to colour.) Deep-fry the potatoes, in small batches, until cooked through but not coloured. Drain well, then place on absorbent paper.
3.Meanwhile, heat olive oil in large frying pan; cook steaks, in batches, until browned both sides and cooked as desired. Cover to keep warm.
4.While the steaks are resting, reheat the oil for deep-frying to 180°C, deep-fry the potatoes again, in batches, until crisp and golden. Drain well on plenty of crumpled absorbent paper.
5.Place wine in same frying pan as the steaks were cooked in; bring to a boil, stirring. Reduce heat; simmer, uncovered, 1 minute. Whisk in crème fraîche and mustard; simmer, uncovered, about 2 minutes or until sauce thickens slightly. Sprinkle the fries with salt and serve with steak and sauce immediately.

Sebago or bintje potatoes are best suited to this recipe.


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