Steak Frites with Dijon Brandy Cream Sauce
This Steak Frites with Dijon Brandy Cream Sauce is the ultimate restaurant-quality dinner you can make at home. A perfectly seared ribeye is basted with garlic, butter, and rosemary before being paired with crispy fries and a rich Dijon cream sauce made right in the same pan. It's simple enough for a weekend dinner but impressive enough for date night or a special celebration.
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.