Steak Frites with Tarragon Aioli
Garlicky String Beans
Cooking time
30 minutes
Servings
2/4
Calories
780 /serving
Un grand classique, quoi? Pick up a menu in a French bistro, and there it is: steak frites. The cut of choice is our tender top sirloin beef. The fresh-cut potato fries roast in the oven. Step up aioli with a dose of enchanting tarragon for a new spectrum of appreciation. On the side, keep it trad with string beans pan-cooked with a dose of garlic for more savoury notes.
We will send you:
- 2 Top sirloin beef medallions
- 450g Potatoes
- 300g String beans
- 1 Bunch of tarragon
- 1 Garlic clove
- 60ml Mayonnaise
- 15ml Whole-grain mustard
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
9 g
Sodium
670 mg
Total Carb
52 g
Sugars
8 g
Protein
42 g
Fibre
9 g
Preparation
Roast the fries
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until lightly browned and tender.
Mise en place
Meanwhile, remove the stem ends of the string beans. Pick the tarragon leaves off the stems; roughly chop the leaves. Mince the garlic.
Cook the steaks
In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks* dry with paper towel; season with ½ the remaining spices and S&P. Cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Make the aioli
Meanwhile, in a medium bowl, combine the mayo, mustard, tarragon (add ½ for a milder flavour), ½ the garlic and S&P.
Sauté the string beans
In the reserved pan, heat a drizzle of oil on medium-high. Add the string beans, remaining garlic and spices, and S&P. Sauté, 1 to 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and sauté, 2 to 3 min., until crisp-tender.
Plate your dish
Divide the fries, steaks and string beans between your plates. Serve the aioli on the side. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
