Truffle Steak Frites
- laurenkprichard
- Feb 25
- 2 min read
Spoil yourself with a night in France with steak frites at home. With this decadent and rich truffle sauce, you will be licking your plate clean.
TIME: 45 MINUES YIELDS: 2 SERVINGS
INGREDIENTS
2 Angus Certified Ribeye Steaks
2 tsp Dijon Mustard
2 tbsp Miso Paste
1 tsp Beef Bouillon (or 1 cube)
1/3 cup of heavy cream
1/4 cup of water
2 tbsp truffle oil (see Lauren's Finds for pure French Truffle Oil)
2 tbsp salted butter
1 bag of frozen fries (you can make fries from scratch but this is easier)
2 cups of canola oil for frying
1 tbsp neutral oil (I used olive oil for this recipe)
Salt
Pepper
Fresh Chives finely minced for garnish
Optional: Fresh Black Truffles garnish (see Lauren's Finds for ordering fresh French Truffles)
INSTRUCTIONS
Preheat your oven to 375 degrees.
Season ribeye steaks generously with salt and pepper on each side.
In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
Placing the steaks in the skillet away from you, sear the steaks on each side for approximately 1 minute each.
After steak has been seared on each side, add 1 tbsp of butter and with a spoon, baste the steak to keep moist. Place the steak in the oven for 6-10 minutes based on preferred cook.
While steaks are in the oven, in a small skillet or sauce pan over medium-low heat, add miso paste, Dijon mustard, beef bouillon, and water and whisk until combined. Add heavy cream, 1 tbsp of truffle oil, and whisk until a smooth sauce forms. Once heavy cream is fully combined, turn heat to low, and slowly add in 1 tbsp of cold butter while continuously whisking. (Optional: Finish with grated fresh black truffle and stir)
Once combined, remove sauce and place into a gravy boat or measuring cup with a lip for pouring.
Remove steaks from oven and set aside to rest for at least 10 minutes.
In a large pot, heat 2 cups of canola oil until it reaches 375 degrees.
Carefully place the fries into the canola oil evenly, being mindful to not overcrowd the pot. Fry for 2-3 minutes and remove to a paper-towel-lined plate. Let the fries cool for 2 minutes and the oil to return to the preferred heat, and then return the fries to the oil for a second fry - this will make the fries crispy.
Once ready, remove fries and place on a paper-towel-lined plate and repeat process if needed for more fries.
In a large bowl, salt fries generously and add 1 tbsp of truffle oil. Toss the fries until completely coated. (Optional: grate fresh black truffle into the fries before tossing as well)
To plate, slice ribeye and place on the steak evenly. Stack a generous pile of fries next to the steak. Pour truffle sauce over the steak and garnish with chives and optional grated fresh truffle.
*Beautifully paired with the Trader Joe's Blanc de Blanc.