Steak Frites Sandwich with French Onion Soup Dipping Sauce

Ingredients

• 2 tbsp Oil (For the French onion soup dip; lightly oil the bone marrow and garlic bulb as well.)
• 3 tbsp Salted butter (For the French onion soup dip.)
• 4 White onions (Sliced.)
• 1 tbsp Fresh thyme (Chopped; additional thyme is used for basting, amount unspecified.)
• 500 ml Beef stock
• 1 cup Gruyère (For topping the dip; additional Gruyère is listed for the grilled cheese with no amount specified.)
• 1 cup Mozzarella (For topping the dip; additional mozzarella is listed for the grilled cheese as a handful.)
• 1 Garlic bulb (Wrap in foil and roast; cloves are later used in the steak basting and garlic herb butter, but those amounts are unspecified.)
• 2 Bone marrow bones (Lightly oil and season; bone marrow is used in the dip.)
• Chives (To garnish the dip and frites; amount unspecified.)
• 2 Fillet steaks (Size/weight unspecified.)
• 1 tbsp Fresh peppercorns (Crushed.)
• Salt (To season the steaks and frites; bone marrow also needs seasoning, amount unspecified.)
• 1 tbsp Butter (For steak basting; additional butter is used to butter the outside of the sourdough, amount unspecified.)
• Garlic (For steak basting; amount unspecified, from the roasted garlic bulb.)
• Thyme (For steak basting; amount unspecified.)
• 2 slices Sourdough bread (Thick slices.)
• 2 slices Gouda
• Mozzarella (A handful for the grilled cheese; amount unspecified.)
• 2 Potatoes (Large; cut into thin fries.)
• Vegetable oil (For frying; amount unspecified.)
• Coriander (Chopped; a handful for garlic herb butter.)
• 1 tbsp Butter (For garlic herb butter.)
• 1 Garlic clove (For garlic herb butter.)
• 1 tsp Salt (For garlic herb butter.)

Steps

1. 1

   Lightly oil and season the bone marrow bones. Wrap the garlic bulb in foil and roast the bones and garlic at 200°C / 400°F for 30 minutes, until golden and soft.

2. 2

   Heat the oil and salted butter in a pan. Add the sliced onions and cook over medium-high heat for a few minutes, until softened.

3. 3

   Reduce the heat to low and caramelize the onions for 1–1½ hours, until deep golden brown.

4. 4

   Add the roasted garlic and bone marrow to the onions. Pour in the beef stock and simmer for 30–40 minutes, reducing until rich and glossy.

5. 5

   Julienne the potatoes into thin fries and soak them in cold water until the water runs clear. Drain and dry the potatoes thoroughly.

6. 6

   Fry the potato strips in vegetable oil until golden and crispy. Season with salt and finish with chives.

7. 7

   Transfer the onion soup to an oven-safe dish. Top with the measured Gruyère and mozzarella, then bake until the cheese is melted and bubbling. Finish with chives.

8. 8

   Crush the fresh peppercorns. Season the steaks heavily with the crushed pepper and salt.

9. 9

   Sear the steaks in a very hot cast-iron pan for 2 minutes. Flip them, then add the butter, garlic, and thyme. Baste for 30 seconds and continue cooking until the center reaches around 52°C.

10. 10

    Rest the steaks for 4 minutes, then slice them.

11. 11

    Load the sourdough slices with Gruyère, Gouda, and mozzarella. Butter the outside of the bread and fry until deeply golden and the cheese has melted.

12. 12

    Microwave the chopped coriander, 1 tablespoon butter, garlic clove, and 1 teaspoon salt for around 15 seconds. Mix the garlic herb butter and brush it over the toastie.

13. 13

    Add the sliced steak, crispy frites, and chives to the sandwich. Serve with the French onion soup dip.

Notes

The description specifies roasting the garlic and marrow for 30 minutes, while the transcript mentions 20 minutes; the description was followed. The description does not specify exact amounts for several ingredients (including the steak, cheese for the sandwich, frying oil, and garnishes), or how long to bake the topped soup, so those details remain unspecified. The transcript says to peel the potatoes, but the written recipe only says to julienne them.

Nutrition per serving

• main
• sandwich
• comfort food
• French-inspired
• grilled
• fried
• contains gluten
• contains dairy