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We do not publish the recipe at CtBF, but you can get the recipe here.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.