Beef Steak à la Française is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of grilled or barbecued steaks served with parsley butter and fried potatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Steak à la Française.
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This is a classic recipe for a Victorian version of Beef Steak à la Française that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF STEAK, or RUMP STEAK A LA FRANCAISE.—Season the steaks with salt and pepper, and spread a little butter lightly over them, and broil them over a clear brisk fire. Mix a teaspoonful of parsley minced as fine as possible, a slice of fresh butter, a little cayenne, and a small quantity of salt. When the steaks are done, put the mixture into the dish intended for them, lay them upon it, and garnish them plentifully with fried potatoes.
Modern Redaction
Ingredients:
4 rump steaks
salt and black pepper
butter, for coating
1 tsp parsley, very finely chopped
2 tbsp butter
generous pinch of cayenne pepper
pinch of salt
fried potatoes, to garnish
Method:
Season the steaks with salt and black pepper then coat lightly with a little butter. Either cook on a barbecue or under a hot grill, turning frequently, for about 20 minutes, or until done to your liking.
In the meantime, mix together the parsley, butter, salt and cayenne pepper to a smooth paste. Spread this down the centre of a serving plate, arrange the cooked steaks on top and serve.
