What you'll need:
- 6 bavette or hanger steaks
- 4 tbsp butter at room temperature
- 1 ½ tbsp butter, melted
- 30g Roquefort cheese
- 4 large chipping potatoes
- Oil for deep frying
- Salt and pepper
Time: 20 mins
Take your steaks and brush them with the melted butter, and allow them to come to room temperature. Meanwhile, you can beat the 4 tbsp of butter in a bowl with the roquefort cheese until well blended.
Peel your potatoes, and slice into chips about 1 cm thick. Keep them soaking in a bowl of iced or very cold water for 15 minutes. While you’re waiting, heat about 6-7cm oil in a wok or pan until very hot.
Blot your potatoes until completely dry, and then cook in batches in the hot oil until cooked through, but not yet browned - about 6-7 minutes. Remove carefully with a slotted spoon and keep on kitchen paper to drain.
In a hot pan, fry the steaks for about 4 minutes each side for medium-rare, a minute or two longer if you like them well done. At the same time, re-heat the oil in your other pan, and cook the chips for a second time for 2 minutes, until golden brown and crispy. Serve the steaks with a big blob of roquefort butter on top, with the twice-cooked ‘frites’ on the side. Fantastique!
This hearty dish deserves to be paired with a juicy,
springtime red such as the Dominique Piron Beaujolais Villages 2016. This wine is a winner with traditional, hearty home-cooked dishes for sharing with the family. Happy cooking!
There you have it -- a classic recipe for Steak Frites with Roquefort!
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