This week’s Cook the Book Fridays recipe from My Paris Kitchen is a classic. Steak-frites is something I order often when I travel to France but it’s not something I make a lot – mostly because I was under the impression that to make really good fries at home, I needed a deep fryer.
With the recipe for Steak with Mustard Butter and Fries, David Lebovitz makes a classic bistro dish into a do-able dish for home cooks here – yes, even the fries! The steak is pan-fried (in the winter, at any rate!) and is brought to the next level by the addition of a compound butter (soft butter mixed with mustard and mustard powder – a complete revelation!) placed on the top as it comes out of the pan and allowed to melt.