Imagine yourself strolling around Paris. Not Paris, Texas, and not circling a blonde socialite from a decade ago, but the real deal, the legendary City of Lights. Late in the day, you and your romantic partner stop in a tiny bistro on a side street. A bottle of red wine, some Édith Piaf wafting through the candle smoke… and this meal shows up on your table. Juicy steak, frites with truffle oil, and a compound butter with a heavenly combination of parsley and garlic. Can one have a perfect Parisian vacation sitting at home with a meal they just cooked? You're about to find out.
One of our favorite meals. This is the second time we have ordered it and loved it just as much as the first time!
Love the simplicity of this one, it was a crowd pleaser! The truffle oil really elevated the fries and it all tasted so good!
I was very pleased with the quality of the steak. Very tender and taste was great. Enjoyed preparing this. Also all the ingredients were packed very well.
Great meal! Steak was so flavorful! The potato frites were awesome and asparagus was good.
Delicious, easy to prepare, and I learned a new cooking technique (compound butter) which I have used again since.
Cut potatoes into ½" sticks. Stem and mince parsley. Mince garlic. Trim ends off green beans. Pat steaks dry, and season both sides with a pinch of salt and pepper.
Bake the Frites
Toss together potatoes, truffle oil (to taste), 1 tsp. olive oil, and a pinch of salt and pepper on prepared baking sheet. Spread into a single layer and bake until golden brown and fork tender, 25-30 minutes. Remove from oven and let cool 5 minutes to crisp up. While frites bake, make herb butter.
Make the Herb Butter
Mix thoroughly ¾ the softened butter, half the garlic (reserve remaining of both for green beans), parsley, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Form butter mixture into two equally-sized disks and refrigerate to firm. Remove from refrigerator 5 minutes before plating.
Cook the Steaks
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate. Wipe pan clean and reserve.
Cook the Green Beans
Return pan used to cook steaks to medium heat and add ¼ cup water and green beans to hot pan. Cover and cook until beans are bright green and tender, 4-5 minutes. Add remaining butter and remaining garlic, turn heat to low, and cook 2 minutes. Season with a pinch of salt and pepper and remove from burner. Covering beans and cooking in a little water quickly steams them so they're cooked, but still crisp.
Finish the Dish
Slice steak if desired. Stack a pile of truffle frites on a plate. Place steak next to frites. Arrange green beans next to steak and frites. Top steak with a chilled herb butter disk, and allow to melt over steak.