The French bistro classic of steak with frites and a dollop of Dijon mustard is known and loved the world over. It’s another of those remarkable marriages of ingredients that never goes out of fashion. Within the dish, however, are a couple of pitfalls that can ruin good intentions and they are worth knowing in advance as there is a difference between the good and the ordinary.
The steak of choice in France is entrecôte which is in many ways identical to our rib-eye. The sirloin is