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Valentine’s Day is just around the corner and this Whole30 Steak Frites with Tarragon Aioli is such a good dish to make if you’re celebrating the holiday at home.



 

Steak frites is one of those dishes that is perfect for when you want to cook up something extra special at home—and you don’t need to book a reservation weeks in advance in order to enjoy it! And I promise that no one will be upset to be served it. Juicy, delicious steak paired with a mountain of crispy french fries…who can resist that? It’s just as good as the same dish from a fancy French restaurant with all the comfort of a home-cooked meal.

I prefer cooking up a big, juicy ribeye for this recipe because 1) it’s big enough to share between you and the one you love and 2) a lean steak is not the way to enjoy steak frites (in my opinion). Paired with crispy Japanese sweet potato fries and a giant leafy green salad, you’ll really impress someone when you serve this dish.

So light the candles, pour some wine (or sparkling water!), and fall in love with this absolutely delicious steak dinner.

ingredients:

  • Avocado Oil
  • Large Egg
  • Garlic Cloves
  • White Wine Vinegar
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Freshly Squeezed Lemon Juice
  • Fresh Tarragon
  • Japanese Sweet Potato
  • Ribeye Steak
  • Ghee

step-by-step:

step one: start the aioli

In a wide mason jar, add the oil and egg. Place the blade of an immersion blender over egg yolk. Turn the blender on high and hold for about 10 seconds, then lowly raise up and down throughout mixture until the oil emulsifies, roughy 30 seconds.

step two: add the aromatics

Add the garlic, lemon juice, white wine vinegar, salt, and pepper. Blend until well-combined and smooth.

step three: stir in the tarragon

Stir in the chopped tarragon. Set aside or refrigerate until you’re ready to use.

step four: preheat the oven

Preheat oven to 375°F. Line two large baking sheets with parchment paper.

step five: prep the frites

Scrub the potato and slice into thin strips. Place the strips in a bowl and drizzle with the oil. Toss until evenly coated. Season with salt and pepper to taste.

step six: bake the fries

Spread the fries across the prepared baking sheets. You want them to have plenty of room to get crispy. Bake for 15 minutes, then remove from oven and toss. Place back into the oven and continue to bake until golden brown and crisp on the edges, 10 to 15 minutes. Set aside.

step seven: season the steak

Pat the steak dry with a paper towel. Season generously with salt and pepper.

step eight: heat the skillet

Heat a cast iron skillet over medium-high heat. When just smoking, add the ghee and swirl to coat.

step nine: cook the steaks

Place the steak into the skillet and sear until browned, about 4 minutes. Reduce the heat to medium-low, flip the steak, and continue to cook until the internal temperature reaches 120°F, about 7 more minutes.

step ten: let the steak rest

Transfer the steak to a plate. Tent with foil and let rest for 5 minutes.

step eleven: slice and serve

Slice the steak and serve with frites and aioli.

recipe faq:

I can’t find tarragon! what else can i use?

Any earthy herbs like chervil, rosemary, or thyme will work well! Just be sure to chop them up really finely.

What other cuts of steak could I cook instead?

Always choose meat that is marbled with tiny veins of fat. Although I love a ribeye for this meal, you can also try a New York strip or even two filet mignons.

If you’re looking for a special occasion dinner for two, I hope you’ll try my Whole30 Steak Frites with Tarragon Aioli!

looking for more romantic meals? try these!

Creamy Sausage Rigatoni with Saffron

Basque-Style Roasted Piquillo Peppers with Seared Ribeye

Creamy Linguine with Lemon and Pancetta

 

5 from 1 vote

Whole30 Steak Frites with Tarragon Aioli

Total: 1 hour
Servings: 4
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Ingredients 

For the Tarragon Aioli:

  • 1 cup avocado oil
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 teaspoon white wine vinegar
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • juice of 1/2 lemon
  • 2 tablespoons chopped fresh tarragon leaves

For the Frites:

  • 1 large Japanese sweet potato
  • 2 tablespoons avocado oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste

For the Steak:

  • 1 -1½ pounds ribeye steak
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon ghee

Instructions 

For the Aioli:

  • In a wide mason jar, add the oil and egg. Place the blade of an immersion blender over egg yolk. Turn the blender on high and hold for about 10 seconds, then lowly raise up and down throughout mixture until the oil emulsifies, roughy 30 seconds.
  • Add the garlic, lemon juice, white wine vinegar, salt, and pepper. Blend until well-combined and smooth.
  • Stir in the chopped tarragon. Set aside or refrigerate until you’re ready to use.

For the Frites:

  • Preheat oven to 375°F. Line two large baking sheets with parchment paper.
  • Scrub the potato and slice into thin strips. Place the strips in a bowl and drizzle with the oil. Toss until evenly coated. Season with salt and pepper to taste.
  • Spread the fries across the prepared baking sheets. You want them to have plenty of room to get crispy. Bake for 15 minutes, then remove from oven and toss. Place back into the oven and continue to bake until golden brown and crisp on the edges, 10 to 15 minutes. Set aside.

For the Steaks:

  • Pat the steak dry with a paper towel. Season generously with salt and pepper.
  • Heat a cast iron skillet over medium-high heat. When just smoking, add the ghee and swirl to coat.
  • Place the steak into the skillet and sear until browned, about 4 minutes. Reduce the heat to medium-low, flip the steak, and continue to cook until the internal temperature reaches 120°F, about 7 more minutes.
  • Transfer the steak to a plate. Tent with foil and let rest for 5 minutes.
  • Slice the steak and serve with frites and aioli.

Nutrition

Calories: 772kcal, Carbohydrates: 14g, Protein: 15g, Fat: 75g, Saturated Fat: 13g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 49g, Trans Fat: 0.01g, Cholesterol: 85mg, Sodium: 79mg, Potassium: 470mg, Fiber: 2g, Sugar: 2g, Vitamin A: 8231IU, Vitamin C: 4mg, Calcium: 70mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass
Course: Main Course
Servings: 4
Calories: 772
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  Food Photography and Styling by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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5 Comments

  1. Hi Alex! Your cookbook and blog recipes have absolutely gotten me through my second Whole 30. I don’t know how I did it the first time without them! So thank you.

    I’m hoping to make this tonight but both grocery stores by my house were out of fresh tarragon. I got fresh rosemary instead. Do you think that would work? Or should I go grab some thyme or oregano? Thanks!

    Reply

    1. Thank you so much, Mollie! Yes, rosemary should work well here. Just make sure it is shopped up pretty finely. Happy cooking!

      Reply