French Cooking Series - Steak Frites

Steak Frites: A Médoc Pairing Experience

Hosting my first dinner in France for fellow MSc wine students felt like a rite of passage. I wanted to create a meal that not only embraced the essence of French culinary culture but also highlighted our shared passion for wine. The choice was easy: Steak Frites with Roasted Garlic Butter paired with a Bordeaux blend from Médoc. This dish is a true French classic, and its simplicity and richness make it a natural companion for bold, structured wines. 

Why Steak Frites Is a French Institution

Steak frites is a staple of French dining, found in almost every corner bistro and brasserie. The beauty of this dish lies in its straightforwardness: tender beef and crispy fries. Yet, it's the quality of ingredients and attention to detail that elevates it to something special. French beef, especially from breeds like Charolais, is prized for its flavor and tenderness. Add a perfectly seared crust and top it with garlic butter, and you have a dish that defines indulgence.

The frites, meanwhile, are crisp on the outside and soft inside, a delicate balance that the French have perfected. They provide the perfect contrast to the richness of the steak, making this dish a satisfying, balanced meal.

Charolais Beef and the Role of Regional Ingredients

When preparing steak frites, the choice of beef is crucial. In France, Charolais cattle are renowned for producing some of the finest, most tender beef. The breed has a long history, dating back to Burgundy, and is synonymous with high-quality meat. Using Charolais beef added an extra level of authenticity to the dish, and its tenderness made it an excellent match for the roasted garlic butter and the bold wine. As we are in burgundy what better way to tap into the authenticity of the dish. 

Pairing with a Médoc Bordeaux Blend

As wine students, the pairing was just as important as the food. One of my fellow classmates selected a Bordeaux blend from Médoc, a region known for its structured, full-bodied wines made primarily from Cabernet Sauvignon and Merlot. The wine’s tannic structure and earthy flavors of dark fruit and spice complemented the richness of the steak and the garlicky butter. The crisp frites helped balance out the tannins, and the pairing brought out the best in both the food and the wine.

The evening was a success – the steak, garlic butter, and wine pairing hit all the right notes, and it turned out to be a memorable way to share a bit of French tradition with my fellow students.  As we learn to assimilate into a new culture learning and understanding the food is a major component. 

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Recipe: Steak Frites with Roasted Garlic Butter

Ingredients:

For the Steak:

• 2 ribeye or hanger steaks (Charolais, if available)
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 sprigs of fresh thyme
• 1 sprig of rosemary
• 2 tbsp unsalted butter

For the Frites:

• 4 large Russet potatoes
• 2-3 cups vegetable oil (for frying) I used sunflower. 
• Salt to taste ( truffle salt for an elevated touch!)
• 1 tbsp fresh parsley, chopped (optional)

For the Roasted Garlic Butter:

• 1 head garlic
• 1 tbsp olive oil
• 4 tbsp unsalted butter, softened
• 1 tsp lemon juice
• 1 tsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Make the Roasted Garlic Butter:

1. Preheat oven to 400°F (200°C).
2. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until golden and soft.
3. Squeeze the roasted garlic into softened butter, mix in lemon juice, parsley, salt, and pepper. Set aside.

2. Prepare the Frites:

1. Peel and slice potatoes into thin strips (about 1/4 inch thick). Rinse to remove starch, then pat dry.
2. Heat oil to 320°F (160°C). Fry the potatoes in batches for 3-4 minutes. Remove and drain.
3. Increase oil to 375°F (190°C) and fry again for 2-3 minutes until golden. Drain, season with salt, and optionally garnish with parsley.

3. Cook the Steak:

1. Season steaks generously with salt and pepper.
2. Heat olive oil in a skillet over high heat. Sear steaks for 3-4 minutes per side. Depending on the thickness of the steak and how you like it cooked I tend to steer closer to 2.5 mins per side for rare. 
3. In the last minute of cooking, add butter, garlic, and rosemary, basting the steaks.
4. Remove steaks from the pan and let them rest for 5 minutes.

4. Serve:

1. Top steaks with roasted garlic butter and serve with crispy frites on the side.

Wine Pairing:

Pair with a Bordeaux blend from Médoc. The dark fruit flavors and structured tannins enhance the richness of the steak and complement the garlic butter.