Steak Frites

• Beef steak(800 g)
• Potato(900 g)
• Olive oil(3 tbsp)
• Salt(2 tsp)
• Black pepper(1½ tsp)
• Garlic powder(1 tsp)
• Butter(2 tbsp)
• Garlic(2 cloves)
• Fresh parsley(15 g)
• Dijon Mustard(1 tbsp)
• Beef Stock(120 ml)
• Red Wine(60 ml)
• Vinegar(1 tsp)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into thick fries. Pat dry, then toss with {Olive oil}, {Garlic powder}, {Salt}, and {Black pepper}. Finely chop the {Garlic} and {Fresh parsley}.

   ~15 min

2. 2

   Spread the fries out on a large tray and bake until golden and crisp at the edges, turning once halfway through, 25 minutes.

   ~25 min

3. 3

   While the fries cook, pat the {Beef steak} dry and season all over with the remaining {Salt} and {Black pepper}. Heat a heavy pan over medium-high heat, melt {Butter}, then sear the steaks for 3–4 minutes per side for medium-rare, adding the chopped {Garlic} for the final minute.

   ~8 min

4. 4

   Transfer the steaks to a plate to rest for 5 minutes. Lower the heat, then add {Red Wine}, {Beef Stock}, {Dijon Mustard}, and {Vinegar} to the pan. Simmer until lightly reduced and glossy, 3–4 minutes.

   ~5 min

5. 5

   Serve the steaks alongside the fries with the Dijon pan sauce spooned over the meat and a little around the plate. Scatter over the chopped {Fresh parsley}.

   ~1 min