Elevated Steak Frites

The pinnacle of steak and chips? This elevated take on the French bistro classic pairs premium ANZCO Foods striploin with crispy golden roast potatoes and a rich homemade tarragon béarnaise sauce. Finished with a beautifully rendered, crackling fat cap and butter-basted to perfection, this restaurant-quality steak dinner is surprisingly simple to recreate at home. Whether you're entertaining guests or treating yourself to a special meal, this recipe celebrates the exceptional flavour and tenderness of premium New Zealand beef.

Ingredients

STRIPLOIN

4 portions Beef Striploin steaks, at least 3cm thick, approx 280g each, fat cap on
30ml neutral oil
40g butter
2 garlic cloves, peeled
4 fresh thyme sprigs

TARRAGON BÉARNAISE

60ml dry white wine
60ml white wine vinegar
40g shallots, finely sliced
2 sprigs tarragon
4 egg yolks, free range
200g ghee, melted
1/2 Tbsp tarragon leaves, finely chopped
1/2 Tbsp chervil, finely chopped to season salt and white pepper

HERBED ROAST POTATOES

1kg baby potatoes, halved lengthways
60ml extra virgin olive oil
4 garlic cloves, unpeeled
4 fresh thyme sprigs 
large handful flat-leaf parsley, finely chopped
1 lemon, zest only
1 garlic clove, finely grated
20g unsalted butter, melted

TO FINISH

Micro herbs, to garnish (optional)

Serves: 4 | Prep: 30 minutes | Cook: 1 hour

METHOD

1. TARRAGON BÉARNAISE
   Combine the white wine, vinegar, shallots and tarragon sprigs in a small saucepan. Bring to a simmer
   and reduce by two thirds, until approximately 40ml remains.
   Strain through a fine sieve, pressing the shallots to extract all the liquid. Allow to cool slightly.
   Place the egg yolks with the cooled reduction in a tall narrow container. Use a stick blender to blitz
   briefly. With the stick blender going, drizzle in the hot, melted ghee over a period of about 1 minute.
   Blitz for a further few seconds. Add a little water if the sauce is too thick.
   Stir in herbs and season with salt and pepper to taste. Keep warm in a thermos or bain-marie.
2. ROAST POTATOES
   Preheat oven to 200°C fan-forced. Place the halved potatoes in a large saucepan and add water to cover. Bring to the boil and boil for 8 minutes. Meanwhile, drizzle half the oil on a large roasting tray and place in oven.
   Drain potatoes well, then return to the heat for 30 seconds to dry out. Add remaining oil, season with salt, place the lid on and shake to coat. Place potatoes cut-side down on the hot tray.
   Roast for 45-50 minutes, turning once halfway, until deeply golden, crisp and tender.
   In a small bowl, mix together the parsley, lemon zest, garlic and butter. Remove the potatoes from the oven and immediately toss through the herb butter mixture. Season with flaky salt.
   Potatoes can be par-roasted for 30 minutes and refrigerated. For service, blast in a 230ºC oven for 8-10 minutes before tossing with the herb butter.
3. STRIPLOIN
   Using a sharp knife, lightly score the fat cap of each striploin 2-3 times, cutting down to but not through the meat.
   Season generously on all sides with salt and cracked black pepper. Allow to come to room temperature for 20–30 minutes before cooking.
   Heat a heavy cast iron pan over high heat until smoking. Add the neutral oil then using tongs to lay the steaks fat-cap down first. Press firmly and hold for 2–3 minutes, until the fat cap is deeply golden, rendered and crispy.
   Lay steaks flat and sear for 2–3 minutes per side for medium rare (internal temperature 52ºC when removed from the pan). In the final minute add butter, garlic and thyme and baste the steaks continuously.
   Remove and rest on a wire rack for 5–6 minutes.
4. PLATING
   Slice striploin or serve whole with a pile of roast potatoes and a small jug of the tarragon béarnaise.
   Garnish with micro herbs, if using.
5. CHEF'S NOTES
   THE FAT CAP IS THE HERO Always cook the fat cap down first. A properly rendered, golden crispy fat cap is what elevates this dish from a standard steak plate to something genuinely special.
   SCORING THE FAT Scoring the fat cap prevents it from buckling in the pan and ensures even rendering across the entire surface.

Tips for the Perfect Steak Frites

• Choose thick-cut striploin steaks (around 3cm thick) for the best sear and juicy medium-rare centre.
• Bring the steak to room temperature for 20–30 minutes before cooking to promote even cooking.
• Score the fat cap before cooking to help it render evenly and prevent the steak from curling in the pan.
• Always cook the fat cap first. Rendering the fat until golden and crisp adds incredible flavour and texture.
• Use a meat thermometer for perfectly cooked steak every time. For medium-rare, remove the steak at 52°C before resting.
• Rest the steak for 5–10 minutes after cooking to keep it tender and juicy.
• Parboil the potatoes before roasting to achieve an extra crispy exterior and fluffy centre.
• Serve the béarnaise warm, not hot. Gentle heat helps maintain its smooth, creamy consistency.

Frequently Asked Questions

What is steak frites?

Steak frites is a classic French bistro dish consisting of steak served with potatoes, traditionally fries. This elevated version features premium ANZCO Foods striploin, crispy herb roast potatoes and a rich tarragon béarnaise sauce for a restaurant-quality meal at home.

What is the best cut of steak for steak frites?

Striploin is one of the best cuts for steak frites thanks to its balance of tenderness, rich beef flavour and distinctive fat cap. When cooked correctly, the rendered fat adds incredible flavour and texture.

How do you cook striploin steak perfectly?

Start by bringing the steak to room temperature, then season generously with salt and pepper. Sear the fat cap first until crisp before cooking the steak over high heat. Finish by basting with butter, garlic and thyme, then allow the steak to rest before serving.

What temperature should striploin steak be cooked to?

For medium-rare, remove the steak from the pan when the internal temperature reaches 52°C. After resting, it will continue to cook slightly while remaining juicy and tender.

Should I leave the fat cap on a striploin steak?

Yes. The fat cap is one of the highlights of striploin. Scoring and rendering it properly creates a crisp, golden crust while adding flavour and helping keep the steak moist.

What is béarnaise sauce?

Béarnaise is a classic French butter sauce made with egg yolks, butter, shallots, white wine vinegar and fresh tarragon. Its rich, creamy texture makes it one of the best sauces to serve with steak.

Can I make béarnaise sauce ahead of time?

Béarnaise is best enjoyed fresh, but it can be kept warm for a short period in a thermos or bain-marie until you're ready to serve.

What potatoes are best for steak frites?

Baby potatoes work beautifully in this recipe because they develop a crisp golden exterior while remaining fluffy inside. Tossing them with herbs, garlic and lemon zest adds fresh flavour.

Why should steak rest after cooking?

Resting allows the juices to redistribute throughout the meat, making every bite more tender and flavourful. Cutting into the steak too soon can cause those juices to escape.

What wine pairs well with steak frites?

A full-bodied red wine such as Cabernet Sauvignon, Syrah or a New Zealand Pinot Noir pairs beautifully with striploin steak. If you prefer white, a lightly oaked Chardonnay complements the richness of the béarnaise sauce.

Looking for other delicious beef recipes?

Try our Smoky seared rump cap or Deconstructed Beef Wellington.