Cut the fries by hand and try to make them all the same
thickness, about a little less than a centimetre. The length is
irrelevant. Fry the fries in portions for the first time 4 minutes at
150°C. That is to 'poach' them, to cook the inside.
Let them cool down and in the meantime wash the lettuce.
Take out the hard pieces. Mix with a few tablespoons of
mayonnaise. You can also put the lettuce unprocessed on the
table with the mayo in a jar. Cut the tomatoes into pieces and
remove the seeds.
Bring the meat to room temperature. Rub the steaks with salt
and pepper. Choose an adhesive pan. Turn up the heat and let
a large lump of butter fizzle out. Place the steaks in the pan
without pricking them with a fork. Make sure the pan is
completely filled with meat and then don't touch it for at least 2
minutes! Don't even think about lifting them, for example.
Turn the steaks over and let them fry again for 2 minutes. Now
you have to choose. Turn down the heat in the meantime.
beefsteak and fries
For saignant, bake them for 1 minute on each side, for à point
2 minutes and for bien cuit 3 minutes. We are talking about
serious steaks, at least a few centimetres thick. Such thin
pieces of meat 'fry and brown', that's nothing for this tough
national dish.
Put the pan away from the heat, put the lid on it and leave it
covered for about ten minutes. In the meantime, fry the fries.
Fry the fries for the second time and now at 180°C. The
intention is that the outside now colours nicely and they
become crispy. You have to judge this by sight. So stay with
your fryer and shake the fries a few times and judge whether
they have been fried sufficiently golden brown.
Take them out in time before the sugars in the fries start to
caramelise. This is not nice, not tasty and not healthy.
On the dinner plate. A steak, a scoop of fries, a portion of
lettuce, mayonnaise and a few pieces of tomato. Some more
salt on the fries and voilà, the most typical Belgian national
dish is right in front of your nose!
mayonnaise
tomatoes
butter
salt and pepper
Beefsteak and fries, by far the number one national dish
in Belgium. What's so special about this 'banal'
combination of a steak and some fries? The way the
parts are prepared. First of all, if possible, choose the
best quality meat, without fat and tendons. Precisely
frying the fries is also an art in itself.
steaks
potatoes
lettuce
Cut the fries by hand and try to make them all
the same thickness, about a little less than a
centimetre. The length is irrelevant. Fry the
fries in portions for the first time 4 minutes at
150°C. That is to 'poach' them, to cook the
inside.
Let them cool down and in the meantime wash
the lettuce. Take out the hard pieces. Mix with
a few tablespoons of mayonnaise. You can
also put the lettuce unprocessed on the table
with the mayo in a jar. Cut the tomatoes into
pieces and remove the seeds.
Bring the meat to room temperature. Rub the
steaks with salt and pepper. Choose an
adhesive pan. Turn up the heat and let a large
lump of butter fizzle out. Place the steaks in
the pan without pricking them with a fork. Make
sure the pan is completely filled with meat and
then don't touch it for at least 2 minutes! Don't
even think about lifting them, for example.
Turn the steaks over and let them fry again for
2 minutes. Now you have to choose. Turn
down the heat in the meantime.
beefsteak and fries
mayonnaise
tomatoes
butter
salt and pepper
For saignant, bake them for 1 minute on each
side, for à point 2 minutes and for bien cuit 3
minutes. We are talking about serious steaks,
at least a few centimetres thick. Such thin
pieces of meat 'fry and brown', that's nothing for
this tough national dish.
Put the pan away from the heat, put the lid on it
and leave it covered for about ten minutes. In
the meantime, fry the fries.
Fry the fries for the second time and now at
180°C. The intention is that the outside now
colours nicely and they become crispy. You
have to judge this by sight. So stay with your
fryer and shake the fries a few times and judge
whether they have been fried sufficiently golden
brown.
Take them out in time before the sugars in the
fries start to caramelise. This is not nice, not
tasty and not healthy.
On the dinner plate. A steak, a scoop of fries,
a portion of lettuce, mayonnaise and a few
pieces of tomato. Some more salt on the fries
and voilà, the most typical Belgian national dish
is right in front of your nose!
Beefsteak and fries, by far the number one
national dish in Belgium. What's so special
about this 'banal' combination of a steak
and some fries? The way the parts are
prepared. First of all, if possible, choose the
best quality meat, without fat and tendons.
Precisely frying the fries is also an art in
itself.
steaks
potatoes
lettuce
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
