Steak Frites with Light Truffle Sauce
Indulge in our mouthwatering Steak Frites, where a perfectly seared steak meets crispy, golden fries for the ultimate comfort meal. Drizzled with a luscious, light truffle cream sauce that adds a touch of elegance, this dish is all about bold flavors and satisfying textures. Get ready to impress your taste buds and elevate your dinner game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Asparagusoptional
- Garlic cloves
🥛Dairy & Eggs(2)
- Butter (14 g)
- Cream (120 ml)
🫙Pantry Staples(2)
- Chicken or beef broth (240 ml)
- Truffle oil (15 ml)
📦Other(1)
- Grinder filet (454 g)
Nutrition (per serving)
Calories
574
Protein
44g
Carbs
6g
Fat
43g
👨🍳 Instructions
- 1
Heat the pan for 7-8 minutes.
- 2
Pat the grinder filet dry with a tissue and let it rest.
- 3
Sear the steak for one minute on each side until browned.
- 4
Reduce the heat and add a good piece of butter and crushed garlic cloves.
- 5
Cook fries in the Airfryer.
- 6
Remove excess oil from the pan and add chicken or beef broth.
- 7
Reduce the broth by 70%, then add cream and a little truffle oil.
- 8
If you want a thicker sauce, let it simmer longer or add cornstarch or sauce thickener.
- 9
Serve with asparagus if desired.
💡 Pro Tips
- ✓Preheat your pan to 400-425°F for 7-8 minutes until a water droplet instantly beads and rolls across the surface, ensuring the Maillard reaction begins within 1-2 seconds of contact for a caramelized crust.equipment400-425°F, 7-8 minutes
- ✓After searing 1 minute per side, reduce heat to medium (300-325°F) and add butter with garlic to prevent butter from burning (smoke point 350°F) while allowing proteins to reach 125-130°F internal temp for medium-rare.timing1 minute per side, then medium heat (300-325°F)
- ✓Reduce broth by exactly 70% (measure initial volume) to concentrate flavors 3.3x and reduce acidity by 65% through evaporation before adding cream, which would otherwise curdle if added to overly acidic liquid.technique70% reduction
- ✓Add truffle oil only after sauce cools to 160-170°F, since heat above 160°F volatilizes aromatic compounds and oxidizes delicate truffle flavors within 2-3 minutes, destroying the luxury ingredient.timing160-170°F, add at end
- ✓If thickening with cornstarch, use a 1:1 ratio slurry (cornstarch to cold water) whisked in at the very end and simmer 1-2 minutes only—excess heating breaks down starch molecules and reduces viscosity by 30-40%.technique1:1 slurry ratio, 1-2 minutes max
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Steak Frites with Light Truffle Sauce
Indulge in our mouthwatering Steak Frites, where a perfectly seared steak meets crispy, golden fries for the ultimate comfort meal. Drizzled with a luscious, light truffle cream sauce that adds a touch of elegance, this dish is all about bold flavors and satisfying textures. Get ready to impress your taste buds and elevate your dinner game!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Asparagusoptional
- Garlic cloves
🥛Dairy & Eggs(2)
- Butter (14 g)
- Cream (120 ml)
🫙Pantry Staples(2)
- Chicken or beef broth (240 ml)
- Truffle oil (15 ml)
📦Other(1)
- Grinder filet (454 g)
Nutrition (per serving)
Calories
574
Protein
44g
Carbs
6g
Fat
43g
👨🍳 Instructions
- 1
Heat the pan for 7-8 minutes.
- 2
Pat the grinder filet dry with a tissue and let it rest.
- 3
Sear the steak for one minute on each side until browned.
- 4
Reduce the heat and add a good piece of butter and crushed garlic cloves.
- 5
Cook fries in the Airfryer.
- 6
Remove excess oil from the pan and add chicken or beef broth.
- 7
Reduce the broth by 70%, then add cream and a little truffle oil.
- 8
If you want a thicker sauce, let it simmer longer or add cornstarch or sauce thickener.
- 9
Serve with asparagus if desired.
💡 Pro Tips
- ✓Preheat your pan to 400-425°F for 7-8 minutes until a water droplet instantly beads and rolls across the surface, ensuring the Maillard reaction begins within 1-2 seconds of contact for a caramelized crust.equipment400-425°F, 7-8 minutes
- ✓After searing 1 minute per side, reduce heat to medium (300-325°F) and add butter with garlic to prevent butter from burning (smoke point 350°F) while allowing proteins to reach 125-130°F internal temp for medium-rare.timing1 minute per side, then medium heat (300-325°F)
- ✓Reduce broth by exactly 70% (measure initial volume) to concentrate flavors 3.3x and reduce acidity by 65% through evaporation before adding cream, which would otherwise curdle if added to overly acidic liquid.technique70% reduction
- ✓Add truffle oil only after sauce cools to 160-170°F, since heat above 160°F volatilizes aromatic compounds and oxidizes delicate truffle flavors within 2-3 minutes, destroying the luxury ingredient.timing160-170°F, add at end
- ✓If thickening with cornstarch, use a 1:1 ratio slurry (cornstarch to cold water) whisked in at the very end and simmer 1-2 minutes only—excess heating breaks down starch molecules and reduces viscosity by 30-40%.technique1:1 slurry ratio, 1-2 minutes max