Entrecôte Steak Frites

Not every Father's Day gift comes wrapped. Some of them come out of the kitchen, plated up properly, with a sauce that took a little effort and a table set with intention.

The Entrecôte Steak Frites is French bistro cooking at its best — a beautifully seared cut, golden crispy fries and a green herb butter sauce that does a lot of the talking. The kind of dinner that lingers. Not just because of the food, but because of who made it and why.

Serves 2 

Ingredients:

• 2 x Le Entrecôte steaks (or New York/porterhouse steaks)
• 300g-400g frozen fries

Green Herb Butter Sauce:

• 2 shallots, finely chopped
• 1 tbsp butter
• 1 handful fresh parsley
• 1 handful fresh sage
• 1 handful fresh tarragon
• 1 tbsp capers
• 4-5 pecans or walnuts
• 3-4 anchovy fillets (optional)
• 150g butter, melted

For the Emulsion:

• 1 egg yolk
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Juice of ½ lemon

Method:

1. Cook the frozen fries in the air fryer according to the packet instructions until golden and crispy.
2. Meanwhile, melt 1 tbsp butter in a frying pan over medium heat. Add the finely chopped shallots and cook for 2-3 minutes, or until softened and translucent.
3. Transfer the cooked shallots to a blender with the parsley, sage, tarragon, capers, pecans (or walnuts), anchovies (if using) and the 150g melted butter. Blend until completely smooth.
4. In a small bowl, whisk together the egg yolk, Dijon mustard, Worcestershire sauce and lemon juice.
5. Pour the herb butter sauce into a small saucepan and warm gently over low heat until just warm; don't let it boil, otherwise the butter will split. Slowly whisk the warm sauce into the egg mixture until smooth and emulsified. Set aside while you cook the steaks.
6. Season the steaks generously with salt and pepper. Heat a large frying pan over high heat and cook for 2–3 minutes per side for medium-rare or adjust the cooking time to your preferred doneness. Rest for 5 minutes before slicing.
7. Serve the steaks with the crispy fries and generously drizzle over the warm green herb butter sauce. Enjoy!