"
Perfectly seared steak, melt-in-mouth tender!|Parmesan fries are absolutely addictive!|Dijon sauce elevates everything beautifully!|Restaurant quality meal at home!|My new favorite special occasion dinner!|Worth splurging on good quality beef!|Family begged me to make again!|Foolproof method for perfect doneness!
"
Steak & Fries Recipe
Learn how to make restaurant-quality Wagyu rump steak with crispy parmesan fries and a creamy dijon mustard sauce. This quick and easy recipe brings steakhouse flavors to your home kitchen for a luxurious dinner that's surprisingly simple to prepare.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">2 x 250g Wagyu rump steaks (or good quality beef rump steaks)</li>
<li class="ingredients-single-item">2 large potatoes (about 500g), cut into 1cm thick fries</li>
<li class="ingredients-single-item">40g parmesan cheese, finely grated</li>
<li class="ingredients-single-item">3 tbsp vegetable oil</li>
<li class="ingredients-single-item">30g unsalted butter</li>
<li class="ingredients-single-item">2 garlic cloves, crushed</li>
<li class="ingredients-single-item">2 sprigs fresh rosemary</li>
<li class="ingredients-single-item">Salt, to taste</li>
<li class="ingredients-single-item">Black pepper, to taste</li>
<li class="ingredients-single-item">1 tsp cornstarch (optional, for crispier fries)</li>
<li class="ingredients-single-item">For the dijon mustard sauce:</li>
<li class="ingredients-single-item">3 tbsp dijon mustard</li>
<li class="ingredients-single-item">120ml double cream</li>
<li class="ingredients-single-item">1 shallot, finely diced</li>
<li class="ingredients-single-item">1 tsp honey</li>
<li class="ingredients-single-item">1 tsp lemon juice</li>
<li class="ingredients-single-item">1 tbsp butter</li>
<li class="ingredients-single-item">½ tsp black pepper</li>
<li class="ingredients-single-item">Fresh parsley, chopped for garnish</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Remove your steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season generously with salt and black pepper on both sides. This helps develop a beautiful crust when searing.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Preheat your oven to 200°C. Wash and peel the potatoes if desired (though leaving the skin on adds texture and nutrients). Cut them into 1cm thick fries. Rinse under cold water to remove excess starch, then pat completely dry with kitchen towels – this is crucial for crispy results.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
In a large bowl, toss the potato fries with 2 tablespoons of vegetable oil, a generous pinch of salt, and the cornstarch if using. Spread them in a single layer on a baking tray lined with parchment paper, making sure they don't overlap. Bake for 20-25 minutes, turning halfway through, until golden and crispy.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
While the fries are baking, prepare the dijon mustard sauce. In a small saucepan over medium heat, melt 1 tablespoon of butter and sauté the diced shallot for 2-3 minutes until translucent. Add the dijon mustard, double cream, honey, and black pepper. Stir continuously and simmer gently for about 5 minutes until the sauce thickens slightly. Finish with a squeeze of lemon juice, adjust seasoning to taste, then remove from heat and keep warm.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
For the steaks, heat a heavy-bottomed frying pan (preferably cast iron) over high heat until very hot. Add the remaining 1 tablespoon of vegetable oil. When the oil is shimmering and just starting to smoke, carefully place the steaks in the pan. For medium-rare, cook for approximately 3-4 minutes on each side (adjust for thickness and desired doneness).
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Reduce the heat to medium. Add the butter, crushed garlic cloves, and rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the aromatic butter for about 1 minute. This adds incredible flavor and helps cook the steaks evenly.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Transfer the steaks to a warm plate and loosely cover with foil. Allow them to rest for at least 5 minutes – this crucial step allows the juices to redistribute throughout the meat for maximum tenderness.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
When the fries are done, remove them from the oven and immediately sprinkle with the grated parmesan cheese while they're still hot. Gently toss to ensure even coating as the cheese melts slightly onto the fries.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
To serve, slice the steaks against the grain for maximum tenderness. Arrange the parmesan fries on plates alongside the sliced steak. Drizzle the dijon mustard sauce over the steak or serve in a small dish on the side. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
</li>
</ol>
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Guilty Chef FAQ for
Parker's
Steak & Fries Recipe
What ingredients are used in Steak & Fries from Parker's?
Parker's Steak & Fries features Wagyu rump steaks, potatoes, parmesan cheese, garlic, rosemary, and butter. The signature dijon mustard sauce includes dijon mustard, double cream, shallot, honey, lemon juice, and butter, creating a luxurious steakhouse experience at home.
How to cook Steak & Fries from Parker's at home?
Learn how to cook Steak & Fries from Parker's by first bringing your Wagyu rump steaks to room temperature and seasoning generously. Meanwhile, prepare crispy parmesan fries in the oven while making the creamy dijon sauce. Sear the steaks in a hot pan, finish with garlic-rosemary butter basting, rest before slicing, and serve with the fries and sauce.
What's the secret to achieving restaurant-quality seared steak at home?
The secret lies in bringing steaks to room temperature, patting them completely dry, using a blazing hot cast iron pan, and not moving the steaks during searing. The butter-basting technique with aromatics adds professional-level flavour, while proper resting ensures juicy, tender results.
How can I ensure my homemade chips turn out perfectly crispy?
For perfectly crispy homemade chips, cut potatoes uniformly (about 1cm thick), rinse to remove excess starch, thoroughly dry them, and dust with cornstarch before baking. Arrange in a single layer without overlapping, bake at high temperature (200°C), and toss with parmesan while still hot.
What wine pairs best with Wagyu steak and dijon mustard sauce?
A full-bodied red wine like Cabernet Sauvignon or Malbec pairs excellently with Wagyu steak and dijon mustard sauce. The wine's tannins complement the rich marbling of Wagyu beef, while its robust fruit flavours balance the creamy, tangy notes of the dijon sauce for a harmonious dining experience.
More Recipes from
Parker's
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"2 x 250g Wagyu rump steaks (or good quality beef rump steaks)",
"2 large potatoes (about 500g), cut into 1cm thick fries",
"40g parmesan cheese, finely grated",
"3 tbsp vegetable oil",
"30g unsalted butter",
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"2 sprigs fresh rosemary",
"Salt, to taste",
"Black pepper, to taste",
"1 tsp cornstarch (optional, for crispier fries)",
"3 tbsp dijon mustard",
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"½ tsp black pepper",
"Fresh parsley, chopped for garnish"
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"text": "Remove your steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season generously with salt and black pepper on both sides. This helps develop a beautiful crust when searing."
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"@type": "HowToStep",
"name": "Prepare potatoes",
"text": "Preheat your oven to 200°C. Wash and peel the potatoes if desired (though leaving the skin on adds texture and nutrients). Cut them into 1cm thick fries. Rinse under cold water to remove excess starch, then pat completely dry with kitchen towels – this is crucial for crispy results."
},
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"name": "Make dijon sauce",
"text": "While the fries are baking, prepare the dijon mustard sauce. In a small saucepan over medium heat, melt 1 tablespoon of butter and sauté the diced shallot for 2-3 minutes until translucent. Add the dijon mustard, double cream, honey, and black pepper. Stir continuously and simmer gently for about 5 minutes until the sauce thickens slightly. Finish with a squeeze of lemon juice, adjust seasoning to taste, then remove from heat and keep warm."
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{
"@type": "HowToStep",
"name": "Serve",
"text": "To serve, slice the steaks against the grain for maximum tenderness. Arrange the parmesan fries on plates alongside the sliced steak. Drizzle the dijon mustard sauce over the steak or serve in a small dish on the side. Garnish with freshly chopped parsley for a pop of color and fresh flavor."
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"@type": "Review",
"author": "Santiago Rodriguez",
"datePublished": "2023-10-05",
"reviewBody": "The butter basting technique in this recipe is a game-changer! My steak turned out perfectly medium-rare with an amazing crust. The dijon sauce complemented it beautifully. Will definitely be making this again for special occasions.",
"name": "Perfectly Seared Steak",
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"@type": "Rating",
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},
{
"@type": "Review",
"author": "Mei Ling Chan",
"datePublished": "2023-10-12",
"reviewBody": "Those parmesan fries are absolutely addictive! The cornstarch tip really works for extra crispiness. I've made them three times already, even without the steak. My kids can't get enough of them!",
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},
{
"@type": "Review",
"author": "Aisha Patel",
"datePublished": "2023-10-18",
"reviewBody": "I splurged on good quality Wagyu for my husband's birthday and followed this recipe to the letter. It was worth every penny! Restaurant quality at home and so much cheaper than going out. The sauce was velvety and perfectly balanced.",
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"author": "Sven Johansson",
"datePublished": "2023-11-02",
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