How to Make Steak and Truffle Frites
Juicy steak, golden frites, and a hint of truffle—this is comfort food elevated. Perfect for a special dinner at home or when you want to impress with minimal effort.
Yield: 2 people
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.