How to Make Steak and Truffle Fries at Home
Tyler would eat steak every single night if he could—and honestly, I wouldn’t blame him. There’s something about a perfectly seared, juicy steak paired with golden, crispy truffle frites that feels both indulgent and effortless. This recipe is our go-to when we want a little luxury at home without any fuss—restaurant-worthy flavors, made simple.
We’ll almost always upgrade to truffle fries at a restaurant if they’re an option—it’s a non-negotiable for us. There’s just something irresistible about that earthy, aromatic flavor. Last year, we even picked up a bottle of white truffle oil while in Italy, and using it at home has been a game-changer. Tossed with crispy golden frites, a sprinkle of salt, and a touch of Parmesan, these fries feel luxurious but are ridiculously easy to make.
When it comes to steak, I’ll almost always go for filet mignon if it’s an option—tender, buttery, and practically foolproof. Tyler, on the other hand, is a ribeye guy, loving that rich marbling and bold flavor. That said, the filet mignons I get at Trader Joe’s are to die for. They’re perfect every time and so easy to cook at home. It’s a reliable choice for a special dinner that still feels effortless.
The key to truly great fries is all in the prep and cooking method. I like to bake mine to keep them a bit healthier without sacrificing that crispy texture we love. Soaking the potatoes first, drying them thoroughly, and giving them plenty of space on the tray makes all the difference. Tossed with a little olive oil, salt, and that irresistible white truffle oil, they come out perfectly crisp on the outside and tender on the inside every time.
Sometimes your cooking utensils make all the difference. Here is a link to a great stainless steel pan on AMAZON
How to Make Steak and Truffle Frites
Materials
For the Steaks
- 2 filet mignons or cut of choice
- flaky sea salt and fresh ground black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- sprig fresh rosemary
For the Frites
- 3 russet potatoes
- ice water for soaking
- salt, pepper, garlic powder
- drizzle olive oil
- drizzle white truffle oil
- parmesan cheese freshly grated
- fresh parsley freshley chopped
Instructions
Prep the Frites
- cut russet potatoes into thin fries
- place in a bowl of ice water and soak for at least 30 minutes (this removes excess starch for crispier fries).
- drain and pat completely dry.
- toss with a little olive oil, salt, pepper, and garlic powder.
Bake the Frites
- spread fries in a single layer on a baking sheet.
- bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crispy.
- once baked, toss with white truffle oil and sprinkle with Parmesan and parsley.
Cook the Steak
- preheat a stainless steel pan over medium-high heat with 1–2 tsp olive oil.
- pat steaks dry and season generously with flaky salt and pepper.
- sear steaks for 3–4 minutes per side (depending on thickness) until a golden crust forms.
- reduce heat to medium, add butter and rosemary, and spoon the melted butter over the steaks for 1–2 minutes.
- remove steaks from the pan and let rest for 5 minutes before slicing.
Serve
- plate the filet mignons with a generous portion of truffle frites on the side. Drizzle any leftover pan butter over the steak for extra flavor.
Notes
- Filet mignon cooking: Let the steak come to room temperature before cooking for even searing. Use a meat thermometer if you want perfect doneness every time—125°F for rare, 135°F for medium-rare.
- Crispy frites: Don’t overcrowd the baking sheet; air circulation is key. Soaking in ice water removes excess starch and gives you that golden crunch.
- Truffle oil: Use sparingly—it’s potent! A little goes a long way.
- Finishing butter: Spoon melted rosemary butter over the steak right before serving for maximum flavor.
- Make ahead: Fries can be cut and soaked a few hours in advance; just dry them thoroughly before baking.
Another great Steak recipe on the blog HERE