Simple French Fare at Home

French food seems to have the reputation of being fussy and overcomplicated but this rendition of a French bistro staple, Steak Frites, proves that theory wrong.

Petite Sirloin Steaks with Blue Cheese Butter, Paprika-Rosemary Fries & Sauteed Spinach

Petite Sirloin Steaks with Blue Cheese Butter, Paprika-Rosemary Fries & Sauteed Spinach
(serves 4)
4 petite sirloin steaks
4 oz. blue cheese
Half stick butter, softened
3 russet potatoes, cut into matchsticks*
6 tbsp. olive oil
10 cups baby spinach
3 cloves garlic, minced
3 tbsp. coarsely ground black pepper
1 tbsp. salt
2 tsp. dried rosemary
1 tsp smoked paprika
1/4 tsp. cinnamon

To prepare the blue cheese butter, mix softened butter with blue cheese until well combined. Place in the center of a sheet of plastic wrap and form into a log shape. Store in refrigerator until chilled, at least 1 hour.

Begin making the fries by soaking the cut potatoes in a tub of ice water for 10 minutes. Drain and then completely dry the fries. Place in a large bowl, add 3 tbsp. olive oil and season with 2 tsp. salt, the paprika and rosemary. Place onto two large baking sheets that have been lightly greased with oil. Make sure the fries are in one layer on the sheets and place into an oven that has been preheated to 375 degrees F. Bake for 45 minutes, turning once about half way through. After 45 minutes, turn up the oven to 425 and continue to cook for an additional 20 minutes, turning if necessary.

To grill the steaks, begin with the steaks at room temperature. Using 2 tsp. of the salt, season both sides. Then, sprinkle the black pepper on each side of all 4 steaks, pressing the pepper into the steak gently so it adheres well.

Heat the grill to 375 degrees F. Place the steaks on the grill and grill for about 4-5 minutes each side for medium rare.

While the steaks are cooking, saute the garlic in 3 tbsp olive oil over medium heat. After 1 minute, add the baby spinach and cook until wilted. Stir in cinnamon and 1 tsp. salt.

Remove steaks from the grill and let rest, covered in foil, for 5 minutes. While steaks are resting, place warm fries in a large bowl and season with remaining salt.

Serve each plate with fries, spinach and a filet topped with 1 tablespoon of the blue cheese butter.


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