For the best flavor, use high-quality, grass-fed hanger steaks. Be sure to let the steak rest properly before slicing to ensure maximum tenderness and juiciness. The herb butter sauce can be made ahead of time and gently reheated before serving. However, it is best served fresh. If you don't have chervil, you can substitute with a little extra parsley or tarragon. For perfectly crispy shoestring fries, soak the cut potatoes in cold water for at least 30 minutes before frying. This helps to remove excess starch.
Parisian-Style Steak Frites
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS9
Transport yourself to a cozy Parisian bistro with this classic steak frites recipe. Tender hanger steak, perfectly cooked and draped in a luscious herb butter sauce, served alongside crispy shoestring fries. A simple yet unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol96 mg
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Fiber0 g
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Protein28 g
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Saturated Fat13 g
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Sodium255 mg
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Sugar0 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Steak: Pat the hanger steaks dry with paper towels and season generously with salt and pepper. (5 minutes)
02
Step
10 mins
Sear the Steak: Heat vegetable oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Add steaks and cook to your desired doneness, about 4-5 minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part registers 130°F (54°C). (10 minutes)
03
Step
5 mins
Rest the Steak: Transfer steaks to a plate and let rest for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender steak. (5 minutes)
04
Step
2 mins
Sauté the Shallots: While the steak rests, add the minced shallots to the same skillet and cook over medium heat until softened and translucent, about 2 minutes. (2 minutes)
05
Step
2 mins
Deglaze the Pan: Pour in the dry white wine and bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds depth of flavor to the sauce. (2 minutes)
06
Step
3 mins
Reduce the Sauce: Add the beef broth and chopped anchovy fillets. Continue to cook until the sauce has slightly thickened, about 2-3 minutes. (3 minutes)
07
Step
5 mins
Emulsify the Butter Sauce: Remove the skillet from the heat and gradually whisk in the cold butter cubes, one at a time, until the sauce is smooth, glossy, and emulsified. Be careful not to overheat the sauce, or it may separate. (5 minutes)
08
Step
2 mins
Finish the Sauce: Stir in the minced fresh parsley, chervil, and thyme. Season with salt and pepper to taste. For an even smoother sauce, you can use an immersion blender to briefly purée the sauce directly in the skillet. (2 minutes)
09
StepSlice and Serve: Thinly slice the rested steak against the grain. Spoon the herb butter sauce generously over the sliced steak. Serve immediately with crispy shoestring fries.
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RECIPE REVIEWS
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Please Rate
Tillman Ebertschimmel
Jul 1, 2025This recipe is amazing! The sauce is so flavorful and the steak was perfectly cooked.
Palma Huel
Jun 22, 2025The instructions were easy to follow and the dish turned out beautifully. Will definitely make again!
Janet Howe
Jun 21, 2025I made this for a dinner party and it was a huge hit! Everyone raved about the sauce.
Amelia Lindbruen
Jun 19, 2025The resting time for the steak is crucial, don't skip it!
Bernard Schmidt
Jun 18, 2025I added a pinch of red pepper flakes to the sauce for a little extra kick.