Steak frites
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Steak frites, meaning steak fries, is a very common and popular dish served in Brasseries throughout French-speaking Europe. Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an Entrecôte also called "Scotch Fillet (in Australia) or Rib Eye more widely, pan-fried rare ("saignant" - literally "bloody"), in a pan reduction sauce, although Hollandaise or Béarnaise sauce are not uncommon, served with deep-fried potatoes (French Fries).[1][2]
[edit] References
- ^ Bourdain, Anthony; Jose de Meirelles & Philippe Lajaunie (2004). Anthony Bourdain's Les Halles cookbook: strategies, recipes, and techniques of Classic Bistro Cooking. New York, NY: Bloomsbury. pp. 120 & 137. ISBN 978-1-58234-180-4. http://books.google.com/?id=SvxBdbOQ9Q8C&pg=PA20&dq=steak+frites#v=onepage&q=steak%20frites&f=false. Retrieved 3 January 2012.
- ^ Beeton, Isabella Mary (1888). The Book of Household Management. London & New York: Ward, Lock & Company. p. 770. http://books.google.com/?id=otoAAAAAYAAJ&pg=PA770&dq=steak+frites#v=onepage&q=steak%20frites&f=false. Retrieved 3 January 2012.
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