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Steak frites

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From Wikipedia, the free encyclopedia

Dish of steak accompanied by chipped potatoes

For steak-cut fries, seesteak fries.

Steak frites
Steak frites
Type	Meat
Course	Main course
Place of origin	Belgium, France
Serving temperature	Hot
Main ingredients	Steak,French fries, various sauces
Media: Steak frites

Steak
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Steak frites,^[a] meaning "steak [and] chipped potatoes" in French, is a dish consisting ofbeefsteak accompanied by fried chipped potatoes. It is commonly served in Belgian and Frenchbrasseries, and is considered by some to be thenational dish of Belgium, which claims to be the country of origin.^[1]

Historically,rump steak was commonly used for this dish. Today, more commonly, the steak is anentrecôte also called rib eye, or scotch fillet (in Australia),pan-fried rare ("saignant"—literally "bloody"), in a pan reduction sauce, sometimes withhollandaise orbéarnaise sauce, served with deep-fried potatoes.^[2]^[3]

Steak frites is the subject of asemiotic analysis by the French cultural theoristRoland Barthes in his 1957 workMythologies.^[4]

Steak frites prepared using flank steak, at a San Francisco, California restaurant
Steak frites inFontainebleau, France

Notes

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^"Steak-frites" is also known by a variety of other names in Flemish and French, such as "Bifteck-frites"; all with roughly the same meaning in translation.

References

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^Schehr, Lawrence R.; Weiss, Allen S. (2001).French Food: On the Table On the Page and in French Culture. Abingdon: Routledge. p. 158.ISBN 0415936284.
^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. Retrieved3 January 2012.
^Beeton, Isabella Mary (1888).The Book of Household Management. London & New York: Ward, Lock & Company. p. 770. Retrieved3 January 2012.steak frites.
^Barthes, Roland (1972).Mythologies. Translated by Lavers, Annette. New York: Hill and Wang. pp. 62–64.ISBN 978-0-374-52150-9.

v t e French cuisine
History	École des trois gourmandes Les Halles Medieval cuisine Three Emperors Dinner Wine
Dishes	Alicot Aligot Brandade Boeuf à la mode Cassoulet Cordon bleu Cholent Chicken chasseur Croque monsieur Duchess potatoes Duck à l'orange Duck confit Flamiche Fondant potatoes French tacos Hare à la royale Jambon-beurre Matelote Meringue Moules-frites Nougat Onion soup Pâté Patranque Peach Melba Pigeon pie Pommes dauphine Potjevleesch Praline Préfou Pressed duck Quenelle Ragout Ratatouille Rillettes Roulade Salade cauchoise Salade niçoise Steak frites Steak tartare Subric Sugar pie Tarte à l'badrée Tarte à l'oignon Tarte aux mirabelles Tartiflette Tourte de blettes Tripoux
Breads and pastries	Baguette Boule Bouquet garni Brioche Croissant Crackling bread Faluche Faraoa 'ipo Ficelle Fouée Fougasse Lye roll Pain aux raisins Pain au chocolat Pain brié Pain d'épices Pain de campagne Pain de mie Pain petri
Beverages	Absinthe Apéritif and digestif Armagnac Beer Calvados Cognac Chouchen Crème de cassis Floc de Gascogne Pastis Perry Pineau des Charentes Pommeau Ratafia Rum Rhum agricole Orangina Ti' punch Vin de liqueur Wine Whisky
Ingredients and condiments	À la zingara Agneau de pré-salé Aioli Au jus Beurre maître d'hôtel Bresse chicken Cardinal sauce Calf's liver Chiboust cream Chocolate Confiture Dijon mustard Duxelles Foie gras French mother sauces Frog legs Fleur de sel Fin gras du Mézenc Fines herbes Ganache Gras-double Herbes de Provence Lardon Matignon Mayonnaise Mesclun Mirepoix Mojette beans Persillade Petit salé Pissalat Polonaise sauce Quatre épices Remoulade Verjuice Sauce bercy Sauce Périgueux Saucisse de Toulouse Sel gris Snails Tartar sauce Tuber melanosporum Vadouvan
Culture	À la Maréchale Ambigu Amuse-bouche Baconique meal Bistro Bouchon Charcuterie Charcuterie board Chocolaterie Confit Confrérie de la Chaîne des Rôtisseurs Court-bouillon Cuisine bourgeoise Cuisine minceur Degustation Entrée Florentine Garde manger Gratin Haute cuisine Hors d'oeuvre Mère Nouvelle cuisine Ten Commandments Réveillon Kitchen brigade Salmis Service à la russe Traiteur
Regional and ethnic cuisines	Alsace Basque Corsica French Guiana Gascony Lyon Occitania Nord-Pas-de-Calais Picardy Réunion
Miscellaneous	Appellation d'origine contrôlée École Supérieure de Cuisine Française - Ferrandi École Grégoire-Ferrandi Le Cordon Bleu List of French cheeses List of French restaurants Paris List of Michelin-starred restaurants in France List of Michelin-starred restaurants in Paris List of French soups and stews List of French desserts
Related	Acadian cuisine Cajun cuisine Christmas in France Cuisine of Quebec French paradox

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