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 meat-and-potatoes encore 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. Say, are you hiding a French bistro in your kitchen?
  • Spicy
Serving size
Prep & cook time
Cooking Skill
  • Calories 660
  • Protein 35g
  • Total Carb 54g
  • Total Fat 32g

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

Ingredients & Equipment

What we send

  • russet potatos
    • 2
    • russet potatos
  • garlic
    • 2 cloves
    • garlic
  • shallot
    • 1
    • shallot
  • steaks
    • 2
    • steaks
  • baby spinach
    • 5 ounces
    • baby spinach
  • white wine
    • 1/4 cup
    • white wine
  • Creole mustard
    • 1 tablespoon
    • Creole mustard
  • horseradish
    • 1 teaspoon
    • horseradish
  • reduced-fat sour cream
    • 1/4 cup
    • reduced-fat sour cream
  • Maldon sea salt
    • 1 teaspoon
    • Maldon sea salt

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan
  • 12" large pan
  • aluminum foil (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Rinse potatoes and halve lengthwise. Cut lengthwise into ¼-inch slices, then cut lengthwise again into ¼-inch fries. Thinly slice garlic. Peel shallot and thinly slice into rings.

  2. Bake Frites

    Bake Frites

    On a baking sheet, toss potatoes with 1½ tablespoons olive oil, ½ teaspoon kosher salt and pepper as desired. Arrange in a single layer and bake until crisp and tender, 20-25 minutes. (Keeping the potatoes separate and well-spaced helps them get crispy, rather than steam!)

  3. Sear Steaks

    Sear Steaks

    About halfway through frites baking, pat steaks dry with paper towel then 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, 3-5 minutes per side. Transfer steaks to a plate, leaving behind any juices in pan for shallot sauce, 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 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 divide between serving plates and, if desired, cover with foil to keep warm.

  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, and sour cream and cook until warmed through, about 1 minute more. Season with ⅛ teaspoon kosher salt and pepper as desired, and remove pan from heat.

  6. Plate Steak Frites

    Plate Steak Frites

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

What is Plated?

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