Steak Frites with Sauce Bordelaise

Steps

1. Step 1

   Heat the oven to 450°F and put a large rimmed baking sheet on the middle rack to heat with it.

   10 min · 450°F

2. Step 2

   Meanwhile, soak the cut potatoes in a bowl of cold water for 10 minutes, then drain and dry them very well with a clean towel. Dry potatoes are what makes them crisp.

   12 min

   • 2 1/2 lb russet potatoes
3. Step 3

   Toss the dried potatoes with the vegetable oil and salt. Carefully pull out the hot baking sheet and spread the potatoes in a single layer, leaving space between them.

   5 min

   • 2 1/2 lb russet potatoes
   • 3 tbsp vegetable oil
   • 1 tsp kosher salt
4. Step 4

   Roast 20 minutes, then flip the fries with a spatula and roast 15–20 minutes more, until deep golden and crisp. Leave them in the turned-off oven to stay hot while you cook the steaks.

   40 min, hands-off · 450°F

5. Step 5

   About 20 minutes before the fries are done, pat the steaks dry and season both sides all over with the salt and pepper. Let them sit at room temperature until you cook them.

   10 min

   • 4 top sirloin steaks, about 8 oz each and 1 inch thick
   • 1 1/2 tsp kosher salt
   • 1 tsp black pepper
6. Step 6

   Heat the vegetable oil in a large heavy skillet (cast iron is ideal) over medium-high until it shimmers. Add the steaks and sear without moving them for 4 minutes, until well browned. Flip and sear 3–4 minutes more for medium-rare (125–130°F on an instant-read thermometer). Work in two batches if they don't fit with space between them.

   8 min

   • 4 top sirloin steaks, about 8 oz each and 1 inch thick
   • 1 tbsp vegetable oil
7. Step 7

   Move the steaks to a board or warm platter and let them rest while you make the sauce. They will keep cooking a little as they rest.

   10 min, hands-off

8. Step 8

   Pour off all but a thin film of fat from the skillet and set it over medium heat. Add 1 tbsp of the butter and the shallots and cook, stirring, until softened, about 2 minutes.

   2 min

   • 1 tbsp unsalted butter
   • 2 shallots
9. Step 9

   Pour in the red wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer until reduced by about half, 4–5 minutes.

   5 min

   • 1 1/4 cups dry red wine, preferably a Bordeaux or other Cabernet/Merlot blend
10. Step 10

    Add the beef broth, thyme sprig and bay leaf. Simmer until the sauce is glossy and reduced to about 3/4 cup, 8–10 minutes. Fish out the thyme and bay leaf.

    10 min

    • 1 1/4 cups beef broth
    • 1 sprig fresh thyme
    • 1 bay leaf
11. Step 11

    Take the pan off the heat and whisk in the remaining 2 tbsp cold butter one cube at a time, until the sauce is smooth and shiny. Stir in any juices from the resting steaks and season with salt to taste. Don't let it boil after the butter goes in.

    3 min

    • 2 tbsp unsalted butter
    • salt
12. Step 12

    Toss the watercress with the lemon juice and a pinch of salt. Serve each steak with a pile of fries and a handful of watercress, and spoon the bordelaise over the steak.

    3 min

    • 1 bunch watercress
    • 1 tsp lemon juice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026