- Source: Steak frites
Steak frites, meaning "steak [and] fries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries, and is considered by some to be the national dish of Belgium, which claims to be the place of its invention.
Historically, the rump steak was commonly used for this dish. Today, more commonly, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare ("saignant"—literally "bloody"), in a pan reduction sauce, sometimes with hollandaise or béarnaise sauce, served with deep-fried potatoes (French fries).
Steak frites is also common in other countries, such as Anglophone and Spanish-speaking Latin American countries.
Steak frites is the subject of a semiotic analysis by the French cultural theorist Roland Barthes in his 1957 work Mythologies.
See also
Café de Paris sauce
Moules-frites
L'Entrecôte
Brasserie
Notes
References
Kata Kunci Pencarian:
- Belgia
- Kentang goreng
- Hidangan Prancis
- Steak frites
- Steak au poivre
- Flank steak
- Round steak
- Steak Diane
- Steak tartare
- L'Entrecôte
- Delmonico steak
- Sirloin steak
- Rib eye steak
