Steak Sweet Frites is one of the classic Bistro meals that is easy to prepare, yummy to eat and simple to clean up. To keep it cheap, I foraged through the freezer to see what kinds of steak I had on hand that would pair well with a tangy Rosemary Sage Salt. I quickly settled on a beef tenderloin. Perfect size, fork tender and ready in minutes.
Given that it’s grilling season, fire up the grates and sear to a lovely charcoaled tenderloin. Don’t like to cook, bake it in the oven! You’ll miss out on the lovely seared texture but it will still taste quite lovely. For those who prefer a little vintage, old fashioned cooking, light up the stove and cook away.
Serve with a simple pat of butter, a sprig of rosemary and you’re in business! Happy eating!
- 1/4 lb. beef tenderloin, cleaned, dried
- 1/2 tablespoon rosemary sage salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon butter, for serving
- 1 small sprig of rosemary, for serving
- Preheat the oven to 475° and preheat a cast iron skillet. Do not butter or oil!
- Sprinkle both sides of the beef tenderloin with sugar to help it brown. Next, season each side to taste with the Rosemary Sage Salt.
- Dry sear both sides of the steak in the hot cast iron skillet until a deep, rich brown color. Transfer pan and stake to the oven to bake for approximately 5-7 minutes or until medium at the center (about 120° - 125°).
- Cover with aluminum foil and let rest for 5 minutes. Top with a pat of butter, a fresh rosemary sprig and serve with a side of Sweet Frites!