#SaturdaySessions: Steak and frites

#SaturdaySessions: Steak and frites

Recipes for the weekend

Text: Denise Kok

Image: Vanessa Caitlin

A Gallic bistro classic

There's nothing more satisfying than tucking into a masterfully cooked steak sided with a crisp mound of fries. But for a good steak-frite to go from good to great, one must include Café de Paris butter — a butter-based sauce that packs in the soft heat of Dijon mustard, salty punch of anchovies, and a bright bouquet of herbs. Below, chef Rishi Naleendra of Cheek by Jowl shares an easy recipe for nailing all the elements of this bistro classic. 


For the frittes

2 Russet Potatoes

How to make it

1. Wash the potatoes, and cut it into chips with dimensions of 1.5cm x 1.5 cm x 7.5cm. Alternatively, you could cut slice them into wedges.

2. Bring a pot of water up to boil, then place the potatoes into the water and bring the water to a light simmer. Cook the potatoes until they are just cooked.

3. Place potatoes on a tray and put them in the freezer.

4. Once they have completely cooled down, set up a small deep fryer or small pot with cooking oil and bring the oil temperature up to 135 degrees Celcius. Once heated, place the chips inside the oil and cook for 6 minutes.

5. Before you serve, fry them again for 3 minutes at 180 degrees.


For the Café de Paris Butter

200g Room Temperature Butter

1 clove Chopped Garlic

3 fillets Chopped Anchovy

3 tspn Dijon Mustard

1 tspn Chopped Capers

1 tblspn Chopped Chives

1 tblspn Chopped Parsley

How to make it

Fold all of the ingredients together. Using baking paper or glad wrap, roll the mixture into a cylinder shape and place it in the fridge to set.


For the Steak

300g Sirloin steak

2 sprigs Rosemary

How to make it

1. Season the beef with sea salt.

2. Pre-heat a heavy based pan on high heat. Add a drizzle of cooking oil. When the oil starts to smoke, place the steak in the pan and cook each side for 1 and half minutes. Then let the meat rest for about 4 to 5 minutes in the pan.

3. Place 20 grams of butter with 2 sprigs of rosemary in the same pan as before. Let the butter foam on medium heat. Once it's foaming, place the steak in the pan and baste the steak in the foaming butter for 1 to 2 minutes.

4. Rest it for a further 2 minutes and serve it with the Café de Paris butter and chips.