Steak Frites with Herb Mustard is a French bistro-inspired dish featuring juicy, pan-seared steak paired with crisp, golden fries and a zesty herb mustard sauce. It’s the kind of meal that’s simple yet elegant—bringing restaurant-quality flavor to your own kitchen with ease.
Why You’ll Love This Recipe
You’ll love how this dish balances rich and crispy textures with bright, herby flavor. The steak is perfectly seared for a tender bite, the fries are oven-baked for crispiness without the mess of deep-frying, and the herb mustard adds a tangy kick that ties it all together. It’s perfect for a special dinner, date night, or just treating yourself to a little taste of Paris at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Flank steak (or sirloin or ribeye)
- Dijon mustard
- Olive oil
- Fresh chives
- Fresh tarragon
- Russet potatoes
- Egg whites
- Paprika
- Cayenne pepper
- Kosher salt
- Freshly ground black pepper
- Olive oil spray or additional oil for baking
Directions
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment or foil.
- Prepare the potatoes: Slice the potatoes into thin sticks. Pat them dry with paper towels.
- In a bowl, whisk together egg whites, paprika, cayenne, and a pinch of salt. Toss the potatoes in the mixture.
- Spread the fries out on the baking sheet in a single layer. Spray lightly with olive oil. Bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Season the steak: Mix 2 tablespoons Dijon mustard with 1 tablespoon olive oil. Coat the steak with the mixture and season with pepper.
- Heat a heavy skillet over high heat. Sprinkle salt directly into the pan. Once hot, sear the steak for 3–4 minutes per side for medium-rare. Let rest off the heat for 5–8 minutes.
- Make the herb mustard: Stir chives, tarragon, and 1 tablespoon water into the remaining Dijon-olive oil mixture. Set aside.
- Slice the steak against the grain and serve with the crispy fries and herb mustard sauce.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Different Steak Cuts: Use hanger, ribeye, or NY strip if flank steak isn’t available.
- Fry Options: Deep-fry the potatoes or use frozen fries for ease.
- Sauce Switch-Up: Try garlic aioli or chimichurri instead of mustard for a different flavor.
- Add Veggies: Serve with grilled asparagus or a simple arugula salad.
Storage/Reheating
- Storage: Store steak and fries separately in the fridge for up to 3 days.
- Reheating: Reheat steak gently in a skillet. Reheat fries in a hot oven (375°F) to restore crispiness.
- Freezing: Not recommended as fries lose their texture and steak may dry out.
FAQs
What cut of steak is best for this recipe?
Flank steak is traditional, but sirloin, ribeye, or hanger steak also work great.
Can I make the fries in an air fryer?
Yes, air fry the potato sticks at 400°F for 15–20 minutes, shaking halfway through.
Is the herb mustard spicy?
Not really—Dijon has a mild tang. Add more cayenne if you want a spicy kick.
Can I use dried herbs?
Yes, use about 1/3 the amount of fresh herbs—though fresh has better flavor.
How do I know when the steak is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium.
Can I use pre-made fries?
Yes, frozen fries are a good shortcut. Bake or air fry according to package instructions.
What’s a good side dish?
A light salad with vinaigrette or sautéed greens balance the richness well.
Can I marinate the steak in advance?
Yes, marinate in the mustard mixture up to 24 hours in the fridge.
What’s the best way to slice the steak?
Always slice against the grain for maximum tenderness.
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free.
Conclusion
Steak Frites with Herb Mustard brings French bistro vibes to your dinner table without the fuss. With tender seared steak, golden fries, and a bright mustard herb sauce, this dish is all about bold, satisfying flavor in a simple package. It’s comfort food, elevated—and a dish you’ll come back to again and again.
Description
Steak Frites with Herb Mustard is a classic French bistro dish featuring juicy pan-seared steak paired with crispy golden fries and a flavorful herb-infused mustard sauce.
- Start by soaking the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat dry.
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 3-4 minutes per batch. Drain on paper towels and season with salt.
- Season the steaks generously with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare, adding butter, garlic, and thyme in the last 2 minutes. Baste the steaks with the melted butter.
- Remove steaks and let them rest for 5 minutes before slicing.
- To make the herb mustard, whisk together Dijon, whole grain mustard, parsley, tarragon (if using), olive oil, and lemon juice in a bowl.
- Serve the sliced steak with crispy fries and a spoonful of herb mustard on the side. Garnish with chopped parsley.
Notes
- For extra crispy fries, double-fry: first at a lower temp (300°F), then again at 375°F for color and crunch.
- Let steaks rest after cooking to keep them juicy.
- The herb mustard can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 1g
- Sodium: 520mg
- Fat: 45g
- Saturated Fat: 16g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg