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Steak Frites

with Tarragon Sauce & French Bistro Salad

Cooking time

25 minutes




900 /serving

For those evenings when you want nothing more than to sit on the terrace of a Parisian bistro, we give you: steak frites. Top sirloin steaks get a classic rub in parsley and sea salt before being pan-seared exactly the way you like them. In the meantime, you’ll make oven-fries that are perfectly golden brown and fluffy inside. Pair this dish with a lettuce, carrot and radish salad drizzled with a Dijon vinaigrette, and don’t forget a bright tarragon sauce for dipping.

We will send you:

  • 300g Top sirloin beef steaks
  • 450g Potatoes
  • 100g Carrots
  • 1 Head of lettuce
  • 1 Bunch of tarragon
  • 45ml Red wine vinegar
  • 10g Dijon mustard
  • 60ml Mayonnaise
  • 60g Radishes
  • 6g Bistro Basics spice blend (parsley, sea salt flakes, black pepper)

Contains: Eggs, Mustard, Sulphites

You will need:

Medium pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
60 g
Saturated Fat
10 g
670 mg
Total Carbs
46 g
6 g
40 g
7 g
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Roast the fries
Preheat the oven to 450°F. Cut the potatoes into ½ inch wedges. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, flipping halfway through, 20 to 25 minutes, until lightly browned and tender when pierced with a fork.
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Mise en place
While the fries roast, separate the lettuce leaves, discarding the root end. Peel and halve the carrots lengthwise. Thinly slice the carrots into half-moons on an angle. Thinly slice the radishes lengthwise; place in a bowl of cold water. Pick the tarragon leaves off the stems, discarding the stems; finely chop the leaves into a paste.
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Cook the steaks
In a medium pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with the remaining spice blend and S&P. Add the steaks* to the pan and cook, 3 to 5 minutes per side, or until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice during cooking). Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
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Make the tarragon sauce
While the steaks cook, in a small bowl, combine the mayonnaise, as much of the tarragon as you’d like, up to ½ the Dijon mustard (to taste) and 2 tsp red wine vinegar (double for 4 portions); season with S&P.
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Make the bistro salad & serve
In a large bowl, combine the remaining red wine vinegar, as much of the remaining Dijon mustard as you’d like and 4 tbsp olive oil (double for 4 portions); season with S&P. Add the lettuce (tear into bite-size pieces before adding), radishes (drain before adding and thoroughly pat dry) and carrots. Toss well. Divide the finished steaks and fries between your plates. Top the fries with a spoonful of the tarragon sauce. Serve the bistro salad and any remaining tarragon sauce on the side. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.