Past Recipes
Steak Frites

Steak Frites with Creamy Shallot Sauce and Sautéed Spinach

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Few dishes are more classically French than steak frites. In this elevated meat-and-potatoes recipe, we're featuring oven-baked fries, seared steak, and garlicky sautéed spinach. The pièce de résistance is our easiest, creamiest steak sauce ever: shallot, white wine, sour cream, mustard, and a little horseradish to balance out the decadent richness.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 610
  • Protein 39g
  • Total Carb 46g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    • 6 ounces
    • baby spinach
  • russet potatoes
    • 2
    • russet potatoes
  • shallot
    • 1
    • shallot
  • garlic
    • 2 cloves
    • garlic
  • steaks
    • 2
    • steaks
  • white wine
    • 1/4 cup
    • white wine
  • Creole mustard
    • 1 tablespoon
    • Creole mustard
  • horseradish
    • 1 teaspoon
    • horseradish
  • sour cream
    • 2 packets
    • sour cream
  • Maldon sea salt
    • 1 teaspoon
    • Maldon sea salt

What You’ll Need

  • baking sheet
  • 10" medium pan
  • 12" large pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Pat spinach dry with paper towel. Halve potatoes lengthwise; cut lengthwise into ¼-inch slices, then cut lengthwise again into ¼-inch fries. Peel shallot and thinly slice into rings. Thinly slice garlic.

  2. Bake frites

    Bake frites

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible (keeping the potatoes separate and well-spaced helps them bake, rather than steam). Bake until crisp and tender, 20-25 minutes.

  3. Sear steaks

    Sear steaks

    About halfway through frites baking, pat steaks dry with paper towel and season all over with ½ teaspoon kosher salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate, leaving behind any juices in pan for Step 5, and set aside to rest.

  4. Sauté spinach

    Sauté spinach

    While steaks rest, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add garlic and cook, stirring, until fragrant, 1-2 minutes. Add spinach and sauté, stirring, until just wilted, 2-3 minutes more. Remove pan from heat. Season with ¼ teaspoon kosher salt and pepper as desired, then cover to keep warm until ready to serve.

  5. Make creamy shallot sauce

    Make creamy shallot sauce

    Return pan from steaks to medium heat. Add shallot and cook, stirring, until soft, about 3 minutes. Add white wine and cook, scraping up browned bits from bottom of pan, until liquid is reduced by half, about 1 minute. Stir in mustard, horseradish (feel free to use less for milder flavor), and sour cream; cook until warmed through, about 1 minute more. Season with ⅛ teaspoon kosher salt and pepper; remove pan from heat.

  6. Plate steak frites

    Plate steak frites

    Cut rested steaks against the grain into ¼-inch slices, then transfer to serving plates and spoon over creamy shallot sauce. Serve with baked frites sprinkled with as much sea salt as desired (a little goes a long way) and sautéed spinach. Bon appétit!

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