Steak Frites with Dijon Brandy Cream Sauce
If there were ever a meal that felt like a celebration, it’s Steak Frites. There’s something timeless about a perfectly seared ribeye served alongside crispy golden fries and a rich pan sauce that turns a simple dinner into something unforgettable. Whether you’re celebrating an anniversary, cooking for someone special, or simply treating yourself after a long week, this is one of those recipes that always delivers.
The secret to great steak starts with keeping it simple. A generous seasoning of salt and pepper, a hot pan, and a few minutes of searing create an incredible crust while locking in all of the natural juices. Finishing the steak with butter, fresh rosemary, and garlic adds layers of flavour that make every bite rich and incredibly satisfying. Letting the steak rest before slicing is just as important, ensuring every slice stays perfectly juicy.
Instead of letting all those delicious browned bits in the pan go to waste, they’re transformed into an easy Dijon brandy cream sauce. Sweet onions, savoury bone broth, a splash of brandy, and Dijon mustard come together to create a silky sauce that’s packed with flavour without requiring much extra effort. It’s the kind of sauce you’ll want to drizzle over every bite of steak and every fry on your plate.
Serve everything with crispy fries, a sprinkle of fresh parsley, and your favourite glass of red wine for a meal that feels straight out of a French bistro. Despite looking elegant, this entire dinner comes together in about 40 minutes using just one pan for the steak and sauce, making cleanup surprisingly simple.
We made ours using a beautiful ribeye from Dempsey Farms, and the quality of the beef truly shines in a recipe like this where the ingredients are allowed to speak for themselves. If you’re looking for a memorable date night dinner or simply want to master one of the most iconic steak dishes, this Steak Frites is guaranteed to impress.
Steak Frites with Dijon Brandy Cream Sauce
Ingredients
Steak
- 1 ribeye steak 14-16 oz
- Salt and freshly cracked black pepper generously
- 2 tbsp unsalted butter
- 2 cloves garlic smashed
- 2 sprigs fresh rosemary
Dijon Brandy Cream Sauce
- 1/2 white onion finely diced
- 1 tbsp brandy
- 1/2 cup beef bone broth
- 2 tbsp heavy cream
- 1 tbsp Dijon mustard
- Salt and freshly cracked black pepper to taste
For Serving
- Crispy fries
- Fresh parsley chopped
Instructions
- Pat the ribeye dry and generously season both sides with salt and freshly cracked black pepper.
- Heat a cast iron or heavy-bottomed skillet over high heat until very hot. Add the steak and sear for 3 minutes per side.
- Reduce the heat to medium and add the butter, garlic, and rosemary. Tilt the pan and continuously baste the steak with the melted butter for 1 to 2 minutes, or until it reaches your desired doneness.
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Using the same skillet, add the diced onion and cook over medium heat until softened, about 4 to 5 minutes.
- Carefully pour in the brandy and cook for about 1 minute until the alcohol has evaporated.
- Add the bone broth and let it simmer until slightly reduced, about 3 to 4 minutes.
- Stir in the heavy cream and Dijon mustard. Season with salt and pepper to taste and simmer for another minute until the sauce is smooth.
- Slice the rested steak against the grain and serve with crispy fries. Spoon the Dijon brandy cream sauce over the steak and garnish with fresh parsley.
