Friday, February 19, 2016

Steak with Mustard Butter and French Fries

I've joined "Cook the Book Fridays", a group of lovely bloggers who are currently cooking from David Lebovitz's, My Paris Kitchen. Thanks to a sweet friend (with a million thanks!) who has gifted me with this fantastic book, I'm looking forward to try as many recipes as I can.

Cook the Book Fridays (CtBF), has just started on this book in February, today being the second recipe. We post twice a month on Fridays. I've missed on the first recipe, and thus, this is my first post with CtBF. This week, the selected recipe is Steak with Mustard Butter and French Fries (Steak Frites Au Beurre De Moutarde). Since not everyone in my house eat beef, I have made it with pork fillet instead. 

This is a pretty simple dish to prepare. The steak (or pork fillet), are marinated with salt, chipotle chili powder (did not have chipotle chili powder, I've used Mexican chili powder instead) and chopped cilantro, leave to refrigerate for at least 1 hour, or up to 8 hours. I left mine for about 3-4 hours. Meanwhile, make the mustard butter by mixing together butter, mustard powder and Dijon. Make into little mounds on a plate, cover and refrigerate.

The French Fries are baked in the oven instead of frying, which is a plus in my books! However, you would need to prepare the fries earlier, as the potato sticks need to be soaked in cold water for about an hour before baking them. I soaked the potato sticks in bowl covered with water, and left it in the fridge. About an hour before you start to fry the steaks, start by baking the potatoes as it takes about an hour for the potatoes to brown and crisp. A handful of fresh rosemary is added to the potatoes before baking.

Fry the steaks on both sides in a little oil. Place on a serving plate, top with one mound of the mustard butter, it will melt beautifully on the hot steak. Serve with the French fries and some greens.


I have used a little too much of mustard for the mustard butter. Next time, I will reduce the mustard powder a little. The french fries are taking quite sometime to brown, about an hour. They turned out very crispy on the outside, soft and fluffy inside. Along with some green lettuce, this makes a very nice dinner. 

We do not publish the recipe at CtBF, but you can get the recipe here. Better still, get the book, and join us at CtBF.


17 comments:

  1. I loved the mustard butter and the steak I left it (marinated) in the fridge overnight. It was very good. Must try the marinate with other meat soon. Welcome to CtBF!! I wonder if I know your 'sweet friend'! :)

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  2. Happy Chinese New Year! Hope you have wonderful celebration!

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  3. Joyce, your pork steak tantalized me!! I have this book too but sad to say, I haven't cooked or baked a single thing from this book. David is brilliant for sure! I want to try your steak first ;P The fries definitely entice me with 'baking' :)

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  4. Really inviting! Looks so yummy ♥

    summerdaisy.net

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  5. I love the mustard butter too! And yes, these fries were a revelation!

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  6. Welcome! I too was very happy to see that these were oven fries and that I would not have to figure out tons of oil to get these made.

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  7. Your photo looks succulent! Good to know the rub goes with pork.
    I missed the first recipe as well and looking forward to cooking through the recipes :)

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  8. Welcome, Joyce! We are so happy to have you cooking along with us! That is a great idea to use pork and it looks like yours came out really well. I really enjoyed the mustard butter and plan to use it again in the near future.

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  9. Joyce it is good to know the rub goes with well with pork and you photo looks absolutely succulent!

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  10. Joyce, welcome to our cooking group. Looks like a wonderful first recipe. At my house, we loved this dish, especially the fries.

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  11. Welcome to CtBF, Joyce. I know you will enjoy this group. Many of us already know each other but so just jump in and ask any questions or solicit any advice from anyone. We're all happy to help and want you to feel welcomed. It's nice to even think of an alternative to beef. I liked the flavoring of this rib-eye and probably wouldn't have thought that it would also work beautifully on a pork fillet. Those french fries were really delicious, right? Nice informative post. Again, I am glad you've chosen to cook through this book. And, yes, you do have a sweet friend.

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  12. yummm, love it, can I come over for dinner? have a nice weekend

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  13. So very happy you've joined us, Joyce! I liked reading about and seeing your take on this recipe. Your pork looks just delicious, and I think it really would be good with the mustard butter. I didn't get to the fries, but after all of the raves, I will have to one of these days. Great post!!

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  14. Welcome to the group, Joyce. This recipe was really simple but so tasty. I am going to try the mustard butter on other meats, it looks so good on the pork.

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  15. Welcome to the group, Joyce! Your steak looks mouthwatering! This one was a mega winner in my house...who wouldn't love steak and fries! Enjoy your weekend.

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  16. This was my first post too... so glad to be joining and nice to see another newbie!

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  17. Welcome, Joyce! Your mustard butter melted beautifully - it looks rich and delicious. It's good to know this works so well with pork, too.

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