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.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut potatoes into ½" sticks.
Stem and mince parsley.
Trim ends off green beans.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Bake the Frites
Place potato sticks on prepared baking sheet and toss with truffle oil (to taste), 1 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper.
Spread into a single layer and bake until lightly browned, 15 minutes, tossing fries halfway through.
After fries have cooked 15 minutes, toss again. Bake until golden brown, 18-20 minutes.
Let frites 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 (to taste; reserve remaining of both for green beans), parsley, a pinch of salt, and ¼ tsp. pepper in a mixing bowl.
Form butter mixture into two equally-sized disks and refrigerate to firm up.
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.
Uncover, and stir in remaining butter and remaining garlic. Reduce heat to low and stir until water is evaporated and green beans are coated in butter, 2 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Remove from burner.
Plate dish as pictured on front of card. Bon appétit!