Steak-Frites (Steak with Homemade Fries)

Steak Frites

Happy Spring, everyone! I’m delighted to announce that I’ll be continuing my partnership with President’s Choice this year to bring you some exciting new recipes that I’ve created for their new line up of products for the PC Black Label Collection.

This month’s box brings us an exquisite mix of ingredients from Europe, the Middle East and beyond! Let’s take a look at these wonderful products and scroll through to see which one I used in this Steak-Frites recipe!

PC Black Label Goose Fat has a subtle flavour but has a velvety, luxurious texture, which is great to use in a variety of dishes in the kitchen. Thanks to its high smoking point, in can be used in your favourite recipes that call for oil, my favourite so far has been in the classic roasted potatoes alongside a nice steak.
PC Black Label Black Garlic is an aged garlic that is cooked over a long period of time resulting in a black garlic that gives a sweet, caramelized flavour to pastas, pizzas, and various condiments and sauces. I tried this in my vegetable quiche and it was a nice, subtle garlic flavour.

PC Black Label Ras El Hanout Spice Blend is a Moroccan-inspired seasoning blend of 24 spices that include cinnamon, chilies, coriander, nigella seeds, cardamom and rose petals to name a few. It is warm and pungent and brings great depth of flavours to tagines, vegetables and grain dishes.

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I had the pleasure of trying them all and I was immediately drawn to the Ras El Hanout and was eager to try it out in this steak-frites recipe.

What do you think of when you hear “steak frites”? It immediately takes me back to my first visit to Le Relais de l’Entrecôtea popular Parisian restaurant that serves bistro style steak-frites. Perfectly sliced steaks, frites and a delicious sauce to go with it all.

I am a big fan of a good steak. I ate steak frites every week whilst living in Paris, (ahem, for the sake of research as they say…!) I found a place that I really enjoyed and never tired of it. I was such a regular there that they slowly gave me all of their secrets and tips. After several years of cooking and baking professionally, I have mastered the steak to my liking with little tweaks here and there and now I am going to share them with you.

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I’ve shared a simple preparation for beautiful steaks with the PC Black Label Ras El Hanout Spice Blend seasoning to change things up a bit and give it a little kick. The flavour profile does not disappoint! I hope you’ll enjoy the recipe and it becomes your favourite weeknight meal in rotation. I would love to see your recreations using the hashtag, #hautesucre. Happy cooking!

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

(This post is sponsored by President’s Choice. I used their to Ras El Hanout Spice Blend to make these delicious Steak Frites.)

 

Steak-Frites Recipe

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(Serves 2 – 3)

Ingredients:

Frites:

3-4 large baking potatoes, peeled, rinsed and dried sliced into 1/4″ thick matchsticks
2 Tblsp olive oil
Fresh sprigs of thyme
kosher salt
fresh ground pepper

Steaks:

2 Tenderloin Steaks, rinsed and patted dry
2 Tblsp PC Black Label Ras El Hanout Spice Blend seasoning mix
1 Tblsp olive oil
4 Tblsp salted butter
Fresh sprigs of thyme
3 cloves of fresh garlic, slightly crused
1 cup wine
2 tblsp heavy cream
salt
pepper

Directions:

Make the Frites:

  1. Preheat oven to 550F and line a large baking sheet with parchment paper.
  2. In a large bowl, toss the potatoes with the oil, salt, pepper and fresh sprigs of thyme
  3. Transfer to the lined baking sheet and Bake at 550F for 30 minutes or until golden.
  4. Set aside and keep warm.

Ras el Hanout Dry Rub Steaks

Make the Steaks:

  1. Transfer the dry steaks to a large plate and coat both sides with 1 tsp neutral oil. Sprinkle 1-2 Tblsp of the Ras El Hanout Spice Blend seasoning mix on each side of the steak coating it well. Set aside.
  2. In a large heavy skillet over medium high heat, melt 2 tablespoon of butter and swirl it until it sizzles, add 1 clove of garlic and a few sprigs of fresh thyme.
  3. Gently add the steaks rub side down, increasing the heat to high to get a nice even crust. Leave them undisturbed for a few minutes to sear. Using a large spoon, collect the butter and herbs and pour them over the steaks, basting them to keep them moist.
  4. When a nice and golden sear has been achieved (you can check after 5 minutes, lifting a corner up with a fork) flip the steaks over and continue to cook for another 5-8 minutes, depending on the thickness of the steak. *I find this timing works for me, for a medium rare steak but it will all depend on the thickness of your steak, your cooking pan and the amount of heat.
  5. Alternatively, after searing the steaks you can transfer them to a 450F oven for 10 minutes for medium well and approx 15 minutes for well done.
  6. Transfer the steaks to a large plate to rest for a few minutes and prepare the jus.

Seared Steak

Make the Jus:

  1. Return the skillet back over medium high heat and add 2 tablespoons of butter until just melted, then add the salt, pepper, garlic, wine and fresh thyme. Cook over high heat until the wine has reduced, approx 5 minutes. Pour in the heavy cream and gently whisk. Set aside until you’re ready to plate.

Assembly:

  1. Transfer each steak to a dinner plate with a serving of the Frites and then pour 1-2 tablespoons of the jus over the steak and frites as desired. Serve with your favourite wine and enjoy!

Steak Frites

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