Steak Frites and Shallot Sauce
By OcadoLife
Published on 17 June 2024
Nail an impeccably cooked Steak Frites and Shallot Sauce with the help of Bake Off star
Manon Lagrève. The French baker, cook and author of Et Voilà! says: “This is typical French
bistro fare – juicy, pink steak, a rich shallot sauce and a pile of perfectly crisp frites. It’s my
favourite dish at my uncle’s restaurant in Brittany and so easy to master at home.”Time and servings
50 minsTotal time
2Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 250g maris piper potatoes, peeled and cut into thin chips
- 2 bavette or rump steaks
- 2 tbsp rapeseed or olive oil
- 1 tsp dried rosemary
- 3 pinches sea salt (approx.)
- 40g salted butter, cubed, plus 1 tbsp
- 2 echalion shallots (or use 6 small shallots), finely sliced
- 2 tbsp red wine vinegar
- 1 heaped tsp plain flour
- 300ml beef stock
- 1 tbsp crème fraiche
Method
Step 1
Preheat the oven to 240°C/220°C fan/gas 9. Place the potato chips in a large bowl and cover with just-boiled water; leave to soak for 15 mins.Step 2
Meanwhile, remove the steaks from the fridge and their packaging at least 30 mins before cooking to bring to room temperature.Step 3
Drain the potatoes, pat dry and tip on to a large baking tray. Drizzle with 1 tbsp oil, scatter with dried rosemary and a good pinch of sea salt and toss to coat. Spread out on the baking tray and bake for 30 mins, turning after 20 mins, until crisp and golden.Step 4
Heat a large griddle or cast-iron pan over a high heat – you want it as hot as possible, so crack open a window!Step 5
Melt 1 tbsp butter until bubbling, then sear the steaks undisturbed for 2-3 mins (depending on thickness) on each side – this will give a savoury crust with tender pink meat inside – or cook to your liking.Step 6
Leave to rest on a plate loosely covered with foil for 10 mins – this will help the meat relax and make it juicier.Step 7
To make the shallot sauce, put the shallots in a pan with the remaining tbsp oil and cook over a medium-low heat for 5-10 mins, until softened. Add the vinegar and cook briefly until evaporated.Step 8
Add the butter a cube at a time, stirring with a wooden spoon, until melted. Stir in the flour and cook for 1 min, then pour in the beef stock. Bubble on a medium-low heat for 5 mins or until reduced and thickened. Season with sea salt and black pepper, then stir in the crème fraîche; keep warm.Step 9
Remove the frites from the oven and drain on a plate lined with kitchen paper.Step 10
Using a sharp knife, slice the steaks against the grain. To do this, look for the faint lines running through the meat and cut through them. This shortens the fibres for less chewy, more tender bites. Divide between 2 plates, along with any resting juices, and spoon over the shallot sauce. Serve with the frites.