Steak Frites with Café de Paris Butter
Ingredients
- 4 sirloin steaks
- 800 g frozen thin-cut chips
- 80 g unsalted butter
- 20 g flat-leaf parsley
- 2 cloves garlic
- 1 tsp Dijon mustard
- 1 lemon
Nutrition (per serving)
- Calories
- 852 kcal
- Protein
- 47.7 g
- Carbohydrate
- 52.6 g
- of which sugars
- 1.8 g
- Fat
- 48.7 g
- of which saturates
- 20 g
- Fibre
- 6.5 g
- Salt
- 0.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bake the chips according to packet instructions. Meanwhile, soften the butter and beat in the chopped parsley, crushed garlic, mustard, and a squeeze of lemon juice. Season, roll in cling film, and chill.
- 2
Pat the steaks dry and season generously on both sides. Heat a heavy griddle pan or frying pan until smoking hot.
- 3
Cook the steaks for 2–3 minutes per side for medium-rare, or to your liking. Rest on a board for 3 minutes.
- 4
Plate the steaks with the chips and top each steak with a generous slice of the café de Paris butter to melt.
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