August is a month of culinary celebrations, and this year, two food holidays that happen to fall back-to-back provide the perfect opportunity to indulge in a classic French dish: an elevated Perfect Steak Frites. National Julienne Fries Day on August 12 and National Filet Mignon Day on August 13 invite food lovers to savor the delicate art of preparing and enjoying this iconic pairing of steak and potatoes. While the classic recipe often involves other cuts of meat, we'll never miss an opportunity to celebrate filet mignon. Let’s dive into the history, science, and a perfect steak frites recipe to celebrate these days in style.
The Origins of Steak Frites
Steak Frites is a dish deeply rooted in French and Belgian culinary traditions. "Frites," the French word for fries, traces its origins to Belgium, where fried potatoes were first popularized in the 17th century. The term "Julienne" refers to a specific way of cutting vegetables into thin, uniform strips, and when applied to potatoes, it results in the perfectly crispy, golden fries we know and love.
On the other hand, Filet Mignon, which translates to "dainty fillet" in French, is prized for its tenderness. Cut from the smaller end of the tenderloin, this cut of beef is incredibly lean and tender, making it a favorite among steak lovers. The combination of a juicy, perfectly cooked filet mignon with crispy fries is a match made in culinary heaven, and one that has been enjoyed in European bistros for centuries.
The Science Behind Perfect Julienne Fries
Achieving the perfect Julienne fries requires more than just slicing potatoes and tossing them into hot oil. The key to crispy, golden fries lies in the preparation. The process starts with choosing the right potato. Russet potatoes are the gold standard due to their high starch content and low moisture, which leads to a fluffy interior and crispy exterior.
Once you've selected your potatoes, the next step is to slice them into thin, even strips—about 1/8 inch thick. This ensures uniform cooking. After slicing, the fries should be soaked in cold water for at least 30 minutes. This soaking process removes excess starch from the surface, which prevents the fries from sticking together and helps them achieve that coveted crispiness.
After soaking, the fries should be thoroughly dried before frying. The frying process itself is typically done in two stages: first at a lower temperature (around 325°F) to cook the fries through, and then at a higher temperature (around 375°F) to crisp them up. The result is a perfectly golden, crunchy fry with a fluffy interior.
The Art of Cooking Filet Mignon
Filet Mignon is revered for its tender texture and mild flavor. Given its delicate nature, it’s best cooked with care to avoid overcooking and drying out the meat. The key to a perfect filet mignon lies in using high heat to sear the outside, locking in the juices, and then finishing it at a lower temperature. We've found this is best accomplished at home with a cast iron skillet.
Start by seasoning the filet mignon generously with salt and pepper. In a hot skillet, sear the steak in a combination of butter and oil for about 2-3 minutes per side until a golden-brown crust forms. For an extra touch of flavor, you can add garlic and fresh herbs like thyme or rosemary to the pan. We add this on top of the steak with another tablespoon of butter before it goes back into the oven. It's amazing! Once seared, transfer the steak to an oven preheated to 400°F and cook for an additional 5-10 minutes, depending on your desired level of doneness.
Perfect Steak Frites Recipe
To celebrate National Julienne Fries Day and Filet Mignon Day, here’s a recipe for a classic Steak Frites that you can easily prepare at home.
Ingredients:
For the Julienne Fries:
2 large Russet potatoes
Vegetable oil for frying
Salt to taste
For the Filet Mignon:
2 filet mignon steaks (about 6 oz each)
Salt and freshly ground black pepper
2 tbsp unsalted butter (plus more if adding with garlic and herbs)
1 tbsp olive oil
2-4 garlic cloves, smashed
Fresh thyme or rosemary sprigs
Instructions:
Prepare the Fries:
Peel the potatoes and cut them into thin Julienne strips, about 1/8 inch thick.
Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
Drain the potatoes and pat them dry with paper towels.
Heat vegetable oil in a deep fryer or large pot to 325°F. Fry the potatoes in batches for about 3-4 minutes, until they are soft but not browned.
Remove the fries and drain them on paper towels. Increase the oil temperature to 375°F.
Fry the potatoes again until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt.
Cook the Filet Mignon:
Preheat your oven to 400°F.
Season the filet mignon steaks generously with salt and pepper.
Heat butter and olive oil in a cast iron skillet over medium-high heat. When the butter is melted and foaming, add the steaks.
Sear the steaks for 2-3 minutes on each side until a golden crust forms.
Add the additional butter, garlic and herbs to the skillet on top of each steak, then transfer the pan to the oven.
Cook for an additional 5-10 minutes, depending on your preferred doneness (5 minutes for medium-rare, 8-10 minutes for medium).
Remove the steaks from the oven and let them rest for 5 minutes before serving.
Serve:
Plate the filet mignon alongside a generous portion of Julienne fries. Garnish with fresh herbs and serve immediately.
By celebrating both National Julienne Fries Day and National Filet Mignon Day with this classic Steak Frites recipe, you can bring a touch of French culinary excellence to your table. Enjoy the perfect combination of tender, juicy steak and crispy, golden fries, a dish that has stood the test of time and continues to delight taste buds around the world. Bon appétit!