STEAK FRITES (Belgian pan-seared filets mignon with red wine sauce and fries, for four)
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4 center cut filets mignon, 1-1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin and dried thoroughly with paper towels
5 tablespoons unsalted butter
salt and freshly ground black pepper to taste
3 to 4 tablespoons red wine
1. Melt 3 tablespoons butter in a large, heavy skillet or sauté pan over high heat until hot but not
smoking. Add the steaks and sear for 1 minute on each side, turning with tongs. Reduce heat to medium, season steaks generously with salt and pepper and continue cooking, turning every other minute with tongs, until well browned and a nice crust has formed, about 8 minutes total for medium rare meat.
3. Transfer the steaks to a warm platter and loosely tent them with foil while you prepare the sauce. Over medium heat, deglaze the pan with the wine and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.
adapted from Ruth Van Waerebeek, Everybody Eats Well in Belgium