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Parisian Steak Dinner

Parisian Steak Dinner
Parisian Steak Dinner

Inspired by my recent visit to the enchanting city of Paris, this dinner has become a cherished favorite of my sister and me. Savor the succulent flavors of beautiful steak topped with creamy blue cheese (Faume d'Ambert) and served alongside crispy fries. Elevate the meal with grilled asparagus and a fresh salad drizzled with a homemade strawberry vinaigrette. Indulge in this Parisian culinary delight and create lasting memories around the dinner table with your family.

This recipe yields 4 portions.


4 beef steaks (ribeye or filet mignon), approximately 200 grams each

150 grams creamy blue cheese (Faume d'Ambert- crumbled)

400 grams frozen fried potatoes

250 grams asparagus spears

Mixed lettuce leaves, washed and dried

75 grams fresh strawberries (blended)

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste


  1. Preheat the oven to 200°C (400°F) for the fries, even better if you have an airfryer. Spread the potatoes in a single layer on a baking sheet and bake for about 10-15 minutes, or until golden and crispy.

  2. While the fries are baking, preheat a grill or grill pan for the steaks and asparagus. Season the steaks generously with salt and pepper on both sides. Grill the steaks to your desired level of doneness. For medium-rare, grill for approximately 4-5 minutes per side. Top each steak with crumbled blue cheese and allow it to melt slightly.

  3. In a separate bowl, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Grill the asparagus for about 3-4 minutes, turning occasionally, until tender-crisp and slightly charred.

  4. In another small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, salt, strawberry "juice" and add pepper.

  5. Arrange the mixed lettuce leaves on a serving platter and drizzle with the strawberry vinaigrette.

  6. Once the steaks, fries, and asparagus are cooked, remove them from the grill and serve immediately alongside the salad.




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