Guide to Steak & Beef Dishes in France
French beef dishes are some of the most famous in the world, with steak tartare, beef bourguignon, and steak frites becoming international staples and symbols of French cuisine. Below is a guide to some of the best steak and beef dishes in France, from the classic home cooked favourites to the delicious gastronomic flavours found in French restaurants.
Steak au Poivre
Roughly translating to pepper steak, Steak au Poivre is a steak – typically filet mignon or another boneless cut of beef – coated in crushed peppercorn, quickly seared on both sides and served with a peppercorn pan sauce. Traditionally served rare to medium-rare, after each side is quickly seared, the remaining bits of steak juice and crushed peppercorn found in the pan are used to make the steak sauce. This is done by mixing the remnants in the pan with shallots and red wine, cognac or a beef stock. Occasionally a bit of cream is added to thicken the sauce and give it a nice flambé.
While many have claimed to invent the dish, the only known facts about its origins is that it began in 19th century Normandy bistros. It is said that men would take women to bistros for late dinner, ordering the steak au poivre, as peppercorn was believed to be an aphrodisiac. Whether true or not, it’s undeniable that steak au poivre is a classic French steak dish that, when done right, provides lots of flavour without overpowering your palate.
Steak Frites
Perhaps one of the most famous French dishes, steak frites is a simply steak served with fries and a sauce. Traditionally served in brasseries and bistros, both in France and neighbouring countries like Belgium, this classic dish is always a good choice. A ribeye steak is the most common choice for the cut of beef – also known as steak entrecôte – but other cuts used include flank steak or porterhouse. The sauce is a simple reduction, often béarnaise or the richer hollandaise, which is one of the five French “mother sauces”.
Steak Tartare
Fear not, steak tartare is the one time you’re encouraged to eat raw ground beef. Of course, you should still consider where you’re ordering this from; opt for more reputable restaurants, especially if you’ve never tried this before and are unaccustomed to raw foods. Typically served as an appetizer, it’s made of fresh raw ground beef that’s been seasoned and safely prepared.
Bacteria is killed off by chefs employing certain culinary techniques, like quickly dipping the beef in boiling salt water and then dropping it in ice, that have made this dish a safe and delicious choice.
This is often served with toasted bread or baguette, as well as with an egg yolk on top – something that makes this dish even richer and more flavourful. As for what seasoning, there is no one particular answer as different chefs might opt for different ways to flavour the dish, with some choosing Dijon mustard and Worcestershire sauce, others leaning on capers to give a flavour burst. How ground the meat is also may vary from restaurant to another, with no one way being better. Oddly, though this dish is a classic French staple, it used to be referred to as Beefsteack à l’Américaine, though no one seems able to answer why this French dish is named after Americans.
Bavette
Often you’ll see ‘Bavette’ written on a chalk board or menu in France, leaving many visitors to think it’s a specific French steak dish. In reality, bavette is no particular steak dish but rather just the cut of steak. So to clarify, bavette is flank steak, rich in flavour and best served medium-rare so as to not be overcooked.
Chateaubriand
Using the softest and juiciest piece of tenderloin, Chateaubriand is one of the classic French steak dishes worth embracing your inner carnivore. Referring to both the cut of beef and the method of preparation, the name Chateaubriand comes from François René Vicomte de Chateaubriand, a French statesmen, diplomat and author. In 1822, a famous chef prepared this steak dish for him and the name stuck. Traditionally it is served in slices - pink on the inside with a perfect fade to a brown on the exterior – with potatoes on the side and a red wine sauce or béarnaise.
Blanquette de Veau
While a blanquette refers to meat cooked in white sauce, blanquette de veau is more specific, requiring veal to be cooked a specific way to avoid browning the meat. Once a popular choice for the bourgeoise, this dish requires the right ingredients and techniques, with the veal being first cooked in water to avoid darkening before later cooked in a white sauce (made from roux added to broth), with egg yolk and crème fraiche added slowly. The final product is a rich and tender creamy veal ragout.
Boeuf Bourguignon
Perhaps one of the most famous French meat dishes, if not the most famous, Boeuf – or beef – Bourguignon is the stew of dreams. Providing the same comfort you’d find in your grandma’s beef stew, this elevated staple requires Burgundy wine for the stewing process, giving the meat an unrivalled tenderness and richness. Despite being such an infamous French staple, there is very little written records related to this dish until the 20th century, except for one, and perhaps the first, reference which appears in a dictionary. Later references to this dish suggest that it was hardly as respected or revered as it has grown to be today, leaving many to credit Julia Child with popularizing this now French national favourite.
Hachis Parmentier
The French version of a Sheppards Pie, this beef dish is a cozy staple, more likely to be found in a French home than a restaurant, but something that they love to eat on a cold winters day. This dish typically uses left over beef stew as the base, covered by buttery mashed potatoes, with Emmental cheese on top. It is than baked to create a savoury and hearty delight, something a little richer (usually) than it’s British counterpart. If you do find this dish at a restaurant in France, it is typically served with a side green salad. You can also rest assured that no restaurant is using left over meat, but rather fresh minced beef.
While the fundamentals of this dish are not French in origin, the French over the years have undoubtedly made it their own. The dish is named after Antoine-August Parmentier, an 18th century pharmacist who was looking to use more potato in the diet as he knew about the nutritional benefits that came from eating this vegetable.
Tournedos à la Bordelaise
Considered a French delicacy, this dish is harder to find on menus across the country but definitely worth trying when you come across it. Named in reference to the wine region, this steak dish requires using a Bordeaux for the sauce – the signature of this dish. The sauce uses finely chopped shallots, butter, and a collection of spices and herbs (salt, pepper, thyme, and bay leaves) reduced in the dry red wine, until it makes a thick smooth sauce to accompany the meat. The steak itself is typically thick round cuts of beef tenderloin, pan-seared or grilled, with the sauce accompanying it.
Alouettes sans Tetes
Translating to ‘larks without heads’, Alouettes sans Têtes is a beef dish that incorporates prosciutto and vegetables. Thin slices of steak – escalopes – are topped with slices of prosciutto and a mixture made of breadcrumbs, garlic, shallots, paprika, and parsley. Each slice is rolled up and tied with string, and then sauteed in olive oil until the steak browns. Vegetables are then added to the pan, followed by red wine and chopped tomatoes. The meat is left simmering for a few hours until the beef rolls are fully cooked and the sauce in the pan has thickened. The final result is a beef roll. Some restaurants may opt for a white wine and lemon, creating a slightly lighter version of this dish.
Gardiane de Boeuf
From the Camargue region of France – a southern region that stretches from the Mediterranean Sea to the southern tip of Provence, specifically Arles – this beef dish is a local favourite. A regional French daube (beef stew), this dish uses Camargue beef cut into cubes, drizzled in vinegar, and then marinated with chopped onions, red wine, thyme, bay leaves, and orange peel – left to sit overnight. The next day, the marinade is strained and the steak is simmered in olive oil for browning. It is then placed in an earthenware casserole dish, with the ingredients from the marinade added to the casserole dish with a finely chopped garlic clove. The marinade is used to deglaze the earthenware dish, meaning ABC. It is then left simmering for a few hours, usually around 3 hours. The sauce served with this dish is usually the onions and garlic from the pot, puréed to make a glaze, occasionally with dry bread thrown in to thicken it up. When finished, it is typically served with rice, also from the Camargue region.
This was once considered a peasants or farmer’s dish, but has become a regional staple over the years. You may also see it referred to as Gardiane de Taureau.