Tag: French

Steak Frites with Maitre D Butter

Steak Frites with Maitre D Butter

Steak Frites with Maitre d Butter

Steak frites is a classic French dish that is simply steak and fries. Popular cuts of beef to use are strip loin, hangar, skirt, and top sirloin. Traditionally, the steak is pan fried, but grilling or broiling are acceptable. The steak is topped with some fancy Maitre d butter, making the steak unbelievably flavorful; allowing the fries to sop up the buttery steak juices.
Prep Time2 minutes
Cook Time12 minutes
Course: Main Course
Cuisine: French
Keyword: Beef, European, French, main course
Author: Alex Gorgos

Ingredients

  • 16 oz NY Strip steak
  • 1 tbsp olive oil
  • 1 tbsp cracked black pepper
  • 1/4 tsp salt
  • French fries of your choice

Maitre D Butter

  • 1/2 cup unsalted butter melted
  • 2 tsp parsley finely chopped
  • 1/2 tsp lemon zest
  • 1/4 tsp lemon juice
  • 1/4 tsp dijon mustard
  • 1 pinch sea salt
  • 1 pinch smoked paprika

Instructions

  • Let the steak rest at room temperature for 30 minutes. Rub with olive oil, salt and pepper.
  • Start your charcoal in a chimney starter. Pour the gray charcoal in the grill and put on the grate. Place the steak over the charcoal.
  • Grill for 5-6 minutes a side for medium rare. Allow to rest for 5 minutes before serving.

Maitre D Butter

  • Mix all of the butter ingredients in a small bowl. Place in the freezer until firm.

Put a tbsp of the maitre d butter on the steak and serve with your favorite fries.

Croque Madame

Croque Madame

Top with the fried egg and chopped chives.

Lamb Bourguignon

Lamb Bourguignon

Lamb Bourguignon

Bourguignon refers to the classic French dish of beef braised in burgundy wine with carrots, mushrooms, and bacon. Instead of using beef, I used boneless leg of lamb and homemade lamb stock. I also made the bacon that goes into this rich lamb stew. This dish tastes like a million dollars, but is fairly easy to make. It will require some time to prepare, but it will leave you with a happy, full belly.
Prep Time4 hours
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: French
Keyword: French, how to make, lamb, main course
Author: Alex Gorgos

Ingredients

  • 3 lbs boneless leg of lamb cut into 1” cubes
  • 750 ml burgundy or pinot noir wine divided in two
  • 12 juniper berries
  • 5 bay leaves
  • 4 strips bacon diced
  • 8 oz button mushrooms sliced
  • 6 garlic cloves minced
  • 1 cup white onion finely chopped
  • 2 large carrots sliced
  • 3 tbsp tomato paste
  • 3 tbsp flour
  • 2 cups lamb stock or chicken stock
  • 1 tbsp dried thyme
  • 1/2 cup parsley chopped
  • salt and pepper to taste

Instructions

  • Marinate the lamb with half a bottle of wine, the juniper berries, and bay leaves for 4 hours.
    How to make, main course, lamb
  • In a large saucepan, sauté the bacon until crispy. Remove from the pan, saving the bacon grease.
    How to make, main course, lamb
  • Add in the button mushrooms. Sauté until browned. Remove from the pan.
    How to make, main course, lamb
  • Drain the lamb from the wine; reserving for later. Remove the juniper berries and bay leaves. Brown on all sides for 10 minutes with the onions and garlic.
    How to make, main course, lamb
  • Add in the carrots. Cook for 2 minutes.
    How to make, main course, lamb
  • Stir in the tomato paste, and flour; making sure everything is coated.
    How to make, main course, lamb
  • Pour in the rest of the wine, the reserved marinade, and lamb stock. Stir in the thyme. Place in a preheated 350 degree oven for 2 hours.
    How to make, main course, lamb
  • Remove from the oven. Stir in the bacon, mushrooms, and parsley. Season with salt and pepper to taste.
    How to make, main course, lamb
How to make, main course, lamb
Serve the lamb bourguignon with mashed potatoes or pasta.