Steak Frites with Mustard Pan Sauce

INGREDIENTS

• 600g Beef Steak
• 1000g Potato
• 60ml Cooking Oil
• 40g Butter
• 60ml Yellow Mustard
• 240ml Beef Stock
• 120ml Double Cream
• 1 Shallot
• 2 cloves Garlic
• 4g Salt
• 2g Black Pepper

STEPS

1. 1

   Preheat the oven to 220°C. Peel 1000g of potato and cut it into 1 cm batons. Rinse under cold water, dry thoroughly, and toss with 60ml of cooking oil and a pinch of the listed 4g of salt.

2. 2

   Arrange the potatoes in a single layer on a baking tray and roast for 35 to 40 minutes, turning after 20 minutes, until deep golden and crisp.

   ⏱ 20 min

3. 3

   Pat 600g of beef steak dry and season both sides with 4g of salt and 2g of black pepper. Heat a heavy frying pan over high heat until very hot.

4. 4

   Add 19.8ml of cooking oil to the pan and sear the steak for 3 to 4 minutes on the first side and 3 to 4 minutes on the second side for a steak about 2.5 cm thick. Add 20g of butter and 2 cloves of garlic (crushed), baste for 1 minute, and transfer the steak to a clean plate. For food safety, cook until the centre reaches at least 63°C, then rest for 3 minutes.

   ⏱ 3 min

5. 5

   While the steak rests, pour off excess fat from the pan. Add 1 shallot (finely chopped) and cook over medium heat for 2 minutes until softened. Add 240ml of beef stock and scrape up the browned bits, then simmer for 2 minutes.

   ⏱ 2 min

6. 6

   Reduce the heat to low and whisk in 60ml of yellow mustard, 120ml of double cream, and 20g of butter until smooth. Simmer for 1 to 2 minutes until lightly thickened, then taste and adjust the seasoning with a small pinch of salt or pepper if needed.

   ⏱ 2 min

7. 7

   Serve the rested steak with the crisp frites and spoon the mustard pan sauce over or alongside the steak.