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It's back to basics with a classic dish, done right, as we make Steak Frites but without the fuss of frying. Plus the recipe for a restaurant-quality Béarnaise sauce that keeps it simple and quick! This recipe comes from Chef Jay Narvaez, who's the mastermind behind the menu at Cru Cellars in Tampa.
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Parmesan Potato Wedges
Ingredients
- 6 medium russet potatoes
- ½ cup melted butter
- ⅓ cup grated parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
Directions
- Preheat oven to 425° F. Line baking sheet with parchment paper and set aside.
- Cut each potato lengthwise into 8 wedges.
- In large bowl, combine melted butter, grated Parmesan cheese, Italian seasoning, salt, and black pepper.
- Add potato wedges to bowl and stir to coat thoroughly with butter and cheese mixture.
- Place coated wedges on prepared baking sheet in single layer.
- Bake in preheated oven for 30 minutes, or until wedges are fork-tender and golden brown. Serve hot.
Brussel Sprouts
Ingredients
- 1 lb Brussels sprouts, stems removed and cut in half
- 2 tbsp olive oil
- salt and pepper, to taste
- ¼ cup finely chopped shallots (or 1 small shallot)
- 2 tbsp chopped roasted garlic
- 2 tbsp crushed red pepper flakes
- ¼ cup maple syrup
Directions
- Preheat oven to 425° F. Prepare baking sheet with parchment paper.
- Place halved Brussels sprouts in bowl and toss with olive oil, salt, and pepper.
- Spread Brussels sprouts onto baking sheet in single layer.
- Roast for 15–20 minutes or until they start to color.
- Once roasted, transfer back into mixing bowl.
- Add shallots, garlic, red pepper flakes, and maple syrup.
- Toss all ingredients with large spoon or spatula until well mixed. Serve warm.
Béarnaise Sauce
Ingredients
- 3 egg yolks
- 1 tbsp champagne vinegar
- 2 tsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp roasted garlic
- 2 tbsp water
- 8 oz melted butter
- 1 tsp finely chopped shallots
- 2 tbsp parsley and chives, finely chopped
- 1 tsp salt and pepper
Directions
- In blender, combine egg yolks, champagne vinegar, lemon juice, Worcestershire sauce, roasted garlic, and water. Blend until smooth.
- With blender still running, slowly drizzle in melted butter. You may need to increase blender's speed as you add butter.
- Sauce will begin to thicken as you incorporate butter.
- Once butter is fully incorporated and sauce is thick (it should barely move in blender even when on high), add shallots, chopped parsley, chives, salt, and pepper.
- Blend briefly to mix shallots and herbs into sauce.
- Once mixed, Béarnaise sauce is ready to serve.
Steak
Ingredients
- 1 x 8 oz Filet Mignon (or preferred cut of steak)
- salt and pepper, to taste
- high-temperature oil (such as olive pomace oil)
Directions
- Allow steak to rest at room temperature 20 minutes before cooking.
- Generously season steak on all sides with salt and pepper.
- Preheat cast-iron skillet or any high-heat resistant pan until it starts smoking.
- Add oil to hot pan and then place steak in it, pressing down slightly to ensure even searing.
- Sear steak for 3–4 minutes each side for medium-rare done-ness, adjusting time for other desired levels of done-ness.
- Once steak has reached preferred internal temperature, remove it from pan.
- Let steak rest 3 minutes before slicing and serving.
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