Classic Bistro Steak Frites with Tarragon Butter

How to Make Classic Bistro Steak Frites with Tarragon Butter

Total time: 1 h 15 min · Yields 2 servings

1. 1

   Prepare the Compound Butter

   In a small bowl, mash the softened butter with minced tarragon, lemon zest, and Dijon mustard until well combined. Roll into a log using parchment paper and refrigerate until firm, at least 30 minutes.

2. 2

   First Fry for the Potatoes

   Soak potato sticks in cold water for 20 minutes to remove starch, then pat completely dry. Heat oil to 160°C (325°F) and fry the potatoes in batches for 5 minutes until pale and soft. Drain on paper towels.

3. 3

   Sear the Steaks

   Season steaks heavily with salt and pepper. Heat oil in a heavy cast-iron skillet over high heat until smoking. Sear steaks for 3-4 minutes per side. In the last 2 minutes, add the butter, garlic, and thyme, basting the steaks continuously with the foaming butter. Remove and rest for 10 minutes.

4. 4

   Double Fry and Serve

   Increase the oil temperature to 190°C (375°F). Fry the pre-cooked potatoes for 2-3 minutes until deep golden brown and crispy. Drain, season immediately with salt, and serve alongside the rested steak topped with a thick slice of tarragon butter.