Steak frites with red wine vinegar demi-glace beurre from House of Vinegar: The Power of Sour, with Recipes (page 166) by Jonathon Sawyer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on October 04, 2021

    Steak frites is an old standard that everyone should know how to cook. What sets this recipe apart is the perfect demi-glace beurre sauce that accompanies it. Well worth trying and repeating.

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