What do you do with Trader Joe's truffle Aioli?

It makes a terrifically creamy dip for potato chips or your favorite veggie crudités . Slather it on a Salmon Burger with a Brioche Bun, or triple down on the truffle-y-ness and serve with TJ's Handsome Cut Fries, alongside a jar of Tomato Ketchup with Black Summer Truffles and Truffle Flavored BBQ Sauce.

Does truffle oil go well with steak?

This is a super-simple marinade made extra special with the addition of truffle oil. White or black would work, but black truffle oil is especially good with red meat .

What is the traditional cut for steak frites?

Traditional steak frites can be found in many different varieties, as the cut of meat typically varies by region! Some folks use rump steak , whereas other recipes use ribeye, flank steak, or porterhouse. Our recipe for steak frites uses juicy, well-marbled ribeye.

How do you use Trader Joe's truffle sauce?

Try adding this sauce to eggs, tacos, burgers, or fries. Drizzle a bit over pasta, pizza, roasted veggies. Mix it into marinades, salad dressings, and compound butters .

How long does truffle aioli last in the fridge?

This recipe includes a raw egg yolk, so look for pasteurized eggs if this concerns you. Truffle Aioli will keep up to 3-4 days in an airtight container in the refrigerator.

Why is aioli better than mayo?

There is an ongoing debate as to whether an aioli is healthier than its cousin mayonnaise. Mayo is essentially any neutral flavored oil, with egg yolk, vinegar and lemon juice, whereas an aioli begins with pounding garlic, which has many health benefits, with a mortar and pestle and using olive oil instead of canola.

Why do cooks hate truffle oil?

It is extremely powerful and needs just the most tiny drop to favour a great bit of meat or soup. Berlotti bean is a great example. Many chefs despise truffle oil because it is often used as a shortcut to achieve the rich, earthy flavor of real truffles .

What meat goes best with truffle?

Rich, savory meats are a wonderful platform for truffle flavors. Black truffle perfectly accentuates a marbled cut of beef or a succulent duck breast . For a lighter touch, the garlicky aroma of white truffles delightfully enhances chicken or turkey.

What does truffle not go with?

Avoid pairing truffles with ingredients that are too spicy or acidic –like citrus or tomato sauce–as these are likely to overpower the truffle's flavor.

What is served with steak frites?

This is a popular and classic Brasserie dish from France and Beligium which consists of a plate of steak and french fries. It is sometimes served with a pan sauce, peppercorn sauce, compound butters, or even a creamy dipping sauce as well.

What is another name for steak frites?

It's also known as filet de Boeuf in France. A French steak Chips is a steak with some chips that has been rolled in butter and herbs. This adds a lot of flavor to the steak and makes it very aromatic and delicious. The French people have a name for this method called beurre maÎtre d'hôtel.

What does steak frites mean in slang?

un steak frites steak and chips .

What is the purpose of the aioli?

As a condiment — served alongside grilled meats, roasted vegetables, or seafood. It can also be used as a dip for crudité or other finger foods. As a spread — on sandwiches or wraps in place of mayonnaise or other spreads.

What do you eat with aioli dip?

Serve with bread, baguette, bread sticks or rolls . My aioli also tastes very good as a dip, for example for grilled vegan meat, such as grill flares. It goes very well with Spanish tapas or vegetable sticks. As well as a delicious spread on sandwiches, vegan kebabs or in wraps.

Steak Frites with Truffle Aioli Recipe (2024)

Earlier this week, I shared an easy recipe for Truffle Aioli, and today I’ve got the perfect recipe pairing: Steak Frites.

This post may contain affiliate links.

Steak Frites with Truffle Aioli Recipe (1)

Steak Frites is a classic French bistro dish of steak and french fries. Here, I’ve got a luscious ribeye steak beside crispy homemade fries topped with a nest of frizzled leeks. The ribeye is cooked using my reverse seared steak method, and the fries are prepared using the cold oil method. Truffle aioli is a delicious pairing here, because the earthiness of the sauce goes well with both the fries and the steak.

Valentine’s Day is just a week away and Steak Frites would be a really special dish to make for a loved one. Splurge on a couple of fat ribeye steaks and a nice bottle of red wine (Zinfandel, Cab or Syrah) or rosé! Continue reading for the recipe.

Steak Frites with Truffle Aioli Recipe (2)

Ribeye is one of my favorite cuts of steak, because the fattiness adds a lot of flavor. However, if ribeyes aren’t your thing, you could certainly cook up a filet or New York strip instead. Just make sure the steak is at least 1 1/2 inches thick, so that you can get a nice sear on the outside without overcooking the inside.

My preferred method for cooking steak is the reverse sear. You place seasoned steaks on a rack-lined baking sheet, and cook in a low oven until the internal temperature reaches 125°F. The steaks rest for 5 minutes, and then you sear them in a screaming hot cast iron skillet until perfectly golden brown.

By cooking the steaks in the oven first, you ensure that the center is medium-rare while drying out the surface of the steak. The dry surface allows you quickly and evenly sear the steak (just 45 seconds per side). This is seriously the easiest and most consistent way to get a perfect steak every time.

Steak Frites with Truffle Aioli Recipe (3)

Aside from the truffle aioli, I’ve added another little special touch to this dish, inspired by a former French restaurant here in San Diego, Cafe Chloe. Frizzled leeks are thinly sliced leeks that have been fried until crispy. These savory whisps add a wonderful golden oniony flavor to the dish. And if you’ve already got a pot of oil going for the fries, you might as well make a batch of these frizzled leeks too!

One piece of equipment that makes homemade french fries and frizzled leeks a simple task is a mandoline slicer. I’ve got this one by Oxo (affiliate link), and it slices up the potatoes and leeks in a matter of seconds! Just make sure you use the hand guard to avoid any accidents. These slicers are sharp.

Steak Frites with Truffle Aioli Recipe (4)

There are many ways you can prepare french fries for this dish, so I would recommend going with whatever method you’re comfortable with. Just avoid the oven, since the steaks need to cook in a low oven for about 45 minutes.

I’ve been loving the cold oil method for cooking french Fries. You place cut potatoes in large pot and cover with oil by about an inch. You then bring the oil to a boil, and cook, without stirring, for 15 minutes. At this point, you can stir and then continue to cook until the fries are crispy and golden (5 to 10 minutes more).

What I love most about this method is that you don’t have to cook the fries twice! You also don’t have to worry about measuring oil temperature, and it requires minimal attention.

Steak Frites with Truffle Aioli Recipe (5)

Ingredients

For the steaks:

2 (1 1/2-inch thick) boneless ribeye steaks
Kosher salt
Freshly ground black pepper

For the fried things:

1 pound russet potatoes, scrubbed
1 leek, white and light green part
Canola oil, for frying
Kosher salt

Truffle Aioli, for serving

Instructions

Preheat an oven to 250°F. Season steaks generously with kosher salt and black pepper, then place on a baking sheet fitted with a rack. Roast in the oven until an instant-read thermometer reads 125°F for medium rare (45 – 55 minutes). Let rest for 5 minutes.
Preheat a cast iron skillet over medium-high heat while the steaks rests. The skillet should be smoking hot. Sear the steaks in the hot skillet until deeply golden on both sides (about 45 seconds per side). Let rest for 10 minutes.
Meanwhile, prepare the fries and frizzle leeks. Using a mandoline slicer, carefully cut potatoes into fries and julienne leek lengthwise.
Place fries into a large dutch oven (4 to 5 quart), then cover with oil by about an inch.* Place pot over high heat, bring oil to a boil and cook, without stirring, for 15 minutes. At this point, you can use a slotted spoon to stir the fries and gently release any that may be stuck to the bottom. Continue cooking until the fries are crispy and golden (5 to 10 minutes more). Transfer fries to a paper towel-lined baking sheet and immediately season well with salt.
Carefully drop the sliced leeks into the hot oil, and cook until golden and crispy (2 to 3 minutes). Transfer leeks to the same lined baking sheet and immediately season with salt.
To serve, plate up each steak with a serving of fries and top with frizzle leaks. Serve plenty of truffle aioli on the side for dipping.

Notes

* You can certainly cook french fries using whatever method you are most comfortable with. Just don’t plan on using the oven, because the steaks will be cooking in the oven while you are preparing the fries. An airfyer would be a great option here!

Keyword frizzled leeks, steak frites, truffle aioli

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Brandon

I’m Brandon: food explorer, recipe curator, co*cktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!