Beef Bourguignon “Steak Frites”

16 INGREDIENTS • 4 STEPS • 1HR 15MINS

Beef Bourguignon “Steak Frites”

This dish is where French bistro meets rustic comfort. A beautifully seared NY strip steak sits atop a pile of crispy, golden fries, drenched in a rich, wine-infused beef bourguignon sauce. Smoky bacon, earthy mushrooms, and sweet pearl onions deepen the flavors, while fresh herbs bring balance. It’s the elegance of beef bourguignon without the slow braise—just bold flavors, buttery steak, and crisp fries in every bite.
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This dish is where French bistro meets rustic comfort. A beautifully seared NY strip steak sits atop a pile of crispy, golden fries, drenched in a rich, wine-infused beef bourguignon sauce. Smoky bacon, earthy mushrooms, and sweet pearl onions deepen the flavors, while fresh herbs bring balance. It’s the elegance of beef bourguignon without the slow braise—just bold flavors, buttery steak, and crisp fries in every bite.


Ingredient Insights



  • NY Strip Steak: Offers a great balance of tenderness and flavor, perfect for searing to a deep, golden crust.
  • Bacon: Adds richness and a smoky backbone to the sauce.
  • Red Wine: A classic component of bourguignon, creating depth—choose a dry, full-bodied wine like a Burgundy or Cabernet Sauvignon.
  • Pearl Onions & Carrots: Lend a natural sweetness that balances the savory richness of the sauce.
  • French Fries: Crisp fries soak up the velvety sauce, making this a true indulgence.

Tips for the Best Steak Frites

  • Let the steak sit at room temp: This ensures even cooking and a better sear.
  • Caramelize the tomato paste: Cooking it until deep red enhances the sauce’s richness.
  • Reduce the wine properly: Letting it simmer intensifies the flavors without overpowering the dish.
  • Rest the steak: A 10-minute rest keeps it juicy before slicing.

Frequently Asked Questions



Can I make the sauce ahead of time?

Yes! The bourguignon sauce can be made a day in advance and reheated before serving.

What’s the best way to make the fries?

For extra crispy fries, double-fry them—blanch at 325°F, then fry again at 375°F until golden. An air fryer works well, too.

What wine pairs best with this dish?

A bold red like Pinot Noir or a classic French Bordeaux complements the richness beautifully.

author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

1HR 15MINS

Total Time

$8.74

Cost Per Serving

Ingredients

Servings
2
us / metric
Steak
New York Strip Steak
12 oz
New York Strip Steak
Kosher Salt
to taste
Kosher Salt
Olive Oil
as needed
Olive Oil
Bourguignon
Bacon
6 oz
Bacon, diced
Cremini Mushroom
1 2/3 cups
Cremini Mushrooms, sliced
Pearl Onion
1 1/3 cups
Pearl Onions, peeled, halved
Carrot
2
Large Carrots, diced
Garlic
3 cloves
Garlic, minced
Tomato Paste
2 Tbsp
Tomato Paste
All-Purpose Flour
2 Tbsp
All-Purpose Flour
Red Wine
2 cups
Red Wine
Beef Stock
2 cups
Beef Stock
or Water
Fresh Herbs
to taste
Fresh Herbs
parsley stems, thyme, sage, bay leaf
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Assembly
French Fries
to taste
French Fries
Fresh Parsley
to taste
Chopped Fresh Parsley
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

Cooking Instructions

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step 1
Season the New York Strip Steak (12 oz) liberally on all sides with Kosher Salt (to taste) and let sit at room temperature for 30 minutes.
step 2
In a large skillet over medium heat, add the Bacon (6 oz) and let the fat render. Cook until the bacon begins to crisp, about 10 minutes. Add the Cremini Mushrooms (1 2/3 cups) to the skillet and cook until they begin to turn golden brown, about 10 minutes. Add the Pearl Onions (1 1/3 cups), Carrots (2), and Garlic (3 cloves) and cook until fragrant, about 2 minutes. Add the Tomato Paste (2 Tbsp) and cook until it begins to caramelize, about 3 minutes. Add the All-Purpose Flour (2 Tbsp) and continue cooking until a thick paste forms, about 3 more minutes. Add the Red Wine (2 cups), Beef Stock (2 cups), and Fresh Herbs (to taste) and bring to a boil, then reduce to a simmer. Let the mixture cook until it has reduced by half, about 15 minutes. Taste and adjust for seasoning with salt and Freshly Ground Black Pepper (to taste).
step 3
Use a paper towel to remove any moisture from the steak. Heat a large skillet over medium high heat. Add about 2 tablespoons of Olive Oil (as needed) to the skillet and sear the steak until a crust forms. Flip the steak and continue cooking until it reaches your desired doneness. Let the steak rest for 10 minutes before serving.
step 4
To serve: Slice the steak and place over a bed of French Fries (to taste). Top with the red wine sauce and finish with chopped Fresh Parsley (to taste).
step 4 To serve: Slice the steak and place over a bed of French Fries (to taste). Top with the red wine sauce and finish with chopped Fresh Parsley (to taste).

RECIPES TAG

Dairy-Free
Beef
Date Night
Shellfish-Free
Dinner
French
Father's Day
Popular
Mother's Day
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