Steak-frites

Steak-frites – It is considered by some to be the national dish of France. Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an entrecôte also called rib eye, pan-fried rare (“saignant” – literally “bloody”), in a pan reduction sauce, although hollandaise or béarnaise sauce are not uncommon, served with deep-fried potatoes.

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