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Steak Frites

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French cooking is quickly becoming my favorite cuisine to cook  and recently I have tried my hand at a lot of new things. I must share with you my recent favorite, a French bistro classic, Steak Frites (pronounced "freets"). To be accurate its historically a Belgian creation, but nevertheless there's nothing quite so satisfying as a good steak accompanied by a pile of thin and perfectly crisp and fries, or pomme frites. I fear that too many expensive steakhouses have ruined this simple treat with huge platters of beef and dry, thick cut potato wedges adorned with parsley. The key is simplicity here...small, juicy cut of meat and thin cut fries accompanied with Dijon mustard and ketchup for dipping.

Recipes for this dish are plentiful, however I adapted mine from Thomas Keller's Bouchon. Here is a link for a good starting point, I encourage you to adapt it to your liking:

http://www.epicurious.com/recipes/food/views/Steak-Frites-40035

I also encourage you to use a mandolin for consistent sized fries and to use peanut oil for frying. For those of you who consider frying to be unhealthy I encourage you to try it as there is no more healthy way to eat fries that to cook them yourself at home in fresh oil.


In my next post I'd love to cover my inspiration for this and share with you how important French cuisine can be to the home cook, hopefully you will find it as interesting and inspirational as much as I have!

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