Steak Frites Recipe

This Steak Frites recipe brings one of the most recognizable French bistro combinations to the table with juicy pan-seared steak, golden double-fried pommes frites, and buttery Haricots Verts Amandine. Featured on Dinner in Paris with host Romain Avril, this exceptional main course combines rich beef, crisp potatoes, tender green beans, toasted almonds, fresh lemon, garlic, thyme, and butter for a satisfying French-inspired dinner.

The Inspiration

Steak Frites is closely associated with the relaxed elegance of French bistro dining. At its core, the dish is straightforward: a well-seasoned steak paired with crisp French fries. Yet the quality of the preparation makes the combination feel much more sophisticated than its simple ingredients suggest. In this version from Dinner in Paris, host Romain Avril expands the classic pairing by adding Haricots Verts Amandine, bringing a fresh green vegetable and toasted almond element to the plate.

The three components work naturally together. Steak contributes deep savoury flavour, pommes frites provide crispness and comfort, and the green beans bring freshness and a subtle citrus note. Toasted almonds add another crunchy texture while echoing the golden exterior of the fries.

For viewers of Dinner in Paris, this recipe captures the character of a French bistro meal: familiar ingredients prepared carefully, presented simply, and designed to be satisfying without unnecessary complication.

Ingredients

For Steak Frites

• 4 striploin or ribeye steaks (250–300 g each)
• Sea salt and freshly ground black pepper
• 2 tbsp neutral oil
• 2 tbsp unsalted butter
• 2 cloves garlic, crushed
• 2 sprigs fresh thyme

For Pommes Frites:

• 1 kg (2.2 lb) russet potatoes
• Vegetable oil for frying
• Fine sea salt

For Haricots Verts Amandine

• 400 g green beans, trimmed
• 40 g unsalted butter
• 50 g sliced almonds
• 1 tbsp fresh lemon juice
• Sea salt

Method

Make Steak Frites

• Bring steaks to room temperature for 20–30 minutes. Season generously with salt and pepper.
• Heat a heavy pan until very hot; add oil. Sear steaks without moving for 2–3 minutes. Flip and add butter, garlic, and thyme. Baste continuously for 2–3 minutes. Rest before serving.

Make Pommes Frites

• Cut potatoes into even sticks and rinse until water runs clear. Soak for 30 minutes, then dry thoroughly.
• Fry at 150°C / 300°F for 5–6 minutes. Cool completely. Fry again at 190°C / 375°F until golden and crisp. Drain and season immediately.

Make Haricots Verts Amandine

• Blanch green beans in salted boiling water for 3–4 minutes. Transfer to ice bath and drain. Melt butter and toast almonds until golden. Add beans and toss to coat. Finish with lemon juice and salt.

Serving Suggestions

Steak Frites with Pommes Frites and Haricots Verts Amandine makes a complete French-inspired main course, so very little is needed alongside it. For a classic bistro-style presentation, place the steak prominently on one side of the plate and arrange a generous portion of golden pommes frites beside it.

For a relaxed dinner, the meal can be served family-style with the steaks on a platter, a large bowl of pommes frites, and the almond green beans in a separate serving dish. This creates the casual atmosphere associated with a bistro meal while allowing everyone to build their own plate.

Whether prepared for a weekend dinner, French-themed meal, date-night menu, or gathering with guests, the combination feels satisfying and generous while retaining the straightforward presentation of classic French bistro cooking.

Final Thoughts

This Steak Frites recipe brings together three satisfying French-inspired preparations in one complete meal: butter-basted steak, double-fried pommes frites, and Haricots Verts Amandine. Each component uses a relatively short ingredient list, but careful technique gives the finished dish its distinctive texture and flavour.

Find more recipes from Dinner in Paris here!

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