Dinner for Two: Steak Frites with Mushroom Sauce

When deciding whether a recipe is worth keeping, I ask myself one simple question: Would I happily serve it again? With Dinner for Two Steak Frites with Mushroom Sauce, the answer is an easy yes. I love a meal that lets the main dish shine while keeping everything else simple and relaxed. This is the kind of recipe worth slowing down for, even if just long enough to savor that first bite.

Ingredients

• 2 ribeye steaks, boneless
• 2 medium Idaho potatoes
• 1 tbs oil
• 2 tbs unsalted butter
• Sea Salt flakes
• Black pepper
• 2 cloves garlic, smashed
• 1 sprig rosemary

Mushroom sauce

• 8 ounce babe Bella mushrooms, sliced
• 3 tbs butter
• 1 shallot, minced
• 2 tsp garlic, minced
• 1 tbs fresh oregano, finely chopped
• 1 tbs fresh rosemary, finely chopped
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 cup chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

Step 1: Prepare the Shoestring Fries

1. Using a mandoline, cut the potatoes into thin julienne strips for even, delicate shoestring fries. A sharp knife works too, but use caution.
2. Place the potatoes in a bowl of cold water and soak for 30 minutes to remove excess starch.
3. Drain well and spread the potatoes over a clean kitchen towel. Pat thoroughly dry to prevent splattering during frying.

Step 2: Fry the Potatoes — First Fry

1. Heat the oil to 350°F.
2. Working in small batches, fry the potatoes for about 2 minutes. Avoid overcrowding the pan so they cook evenly.
3. Remove the potatoes and drain on paper towels. Set aside until ready for the second fry.

Step 3: Prepare the Steak

1. Remove the steak from the refrigerator about 20 minutes before cooking.
2. Pat the steak dry and season generously with salt and freshly ground black pepper.
3. Preheat the oven to 300°F.

Step 4: Sear the Steak

1. In a heavy-duty, oven-safe skillet, melt the butter with a drizzle of oil over medium-high heat.
2. Add the garlic and rosemary and cook until fragrant.
3. Add the steak and sear for 2–3 minutes per side, spooning the melted butter over the steak as it cooks.
4. Transfer the steak to a parchment-lined baking sheet and place it in the oven to rest gently while you prepare the mushroom sauce. Check the internal temperature to avoid overcooking.

Step 5: Make the Mushroom Sauce

1. Using the same skillet, melt the butter over medium heat.
2. Add the shallots and garlic and sauté for about 30 seconds, until fragrant.
3. Add the mushrooms and herbs, season with salt and black pepper, and cook for another 30 seconds.
4. Pour in the chicken broth to deglaze the pan, scraping up the flavorful browned bits from the bottom.
5. Stir in the mustard and Worcestershire sauce until well combined.
6. Add the heavy cream and simmer gently, stirring occasionally, until the sauce thickens to your desired consistency. Taste and adjust the seasoning as needed.

Step 6: Finish the Fries

1. When you’re ready to serve, heat the oil back to 350°F.
2. Fry the potatoes a second time, in batches, until golden and crispy.
3. Transfer immediately to paper towels and season with salt, freshly grated Parmesan cheese, and a light drizzle of truffle oil while still hot.

Step 7: Finish and Serve

1. If needed, briefly place the steak under the oven broiler to deepen its color, watching carefully to prevent overcooking.
2. Spoon the creamy mushroom sauce onto the serving plates or generously over the steak.
3. Arrange the crispy shoestring fries on top of or alongside the steak.
4. Finish with an extra sprinkle of Parmesan cheese and serve immediately while the steak is tender, the sauce is warm, and the fries are perfectly crisp.

Notes

• I used sea salt flakes on all my recipe from beginning to end.