Healthy French Fries

Healthy french fries with a sirloin steak and broccoli

In the 1950s, the Frenchman’s dream was “bifteck, rouge et voiture”, literally meaning steak, red wine and a car.

Nowadays the health authorities are advising us to eat less red meat. But there is nothing wrong enjoying a nice lean steak now and then. In fact, it is a sign of eating a varied diet which is so important for ensuring that we get all the micronutrients and antioxidants.

You can make healthy fries from sweet potatoes and rapeseed oil.  Sweet potatoes contain more antioxidants than ordinary potatoes, and rapeseed oil is a heart healthy oil with very little saturated fatty acids.

The red wine sauce in this recipe is inspired by the traditional French recipe “bifteck marchand de vin”, the wine shopkeeper’s steak. It is the easiest way to make red wine sauce to accompany your steak.

4 servings

  • 4 nice lean steaks, either sirloin steaks or filet mignon
  • 2 shallots, chopped
  • 4 tbsp  rapeseed oil
  • 300 ml red wine
  • 3 big sweet potatoes
  • 1 tsp Piment d’Espelette or similar mild red pepper powder
  • A pinch of salt (optional)
  • Freshly ground black pepper
  • About 350 -400 g broccoli florets

Preheat the oven to 200 ° C.

Peel the sweet potatoes and cut into even about 1 cm x 1 cm strips. Pour 2 tbsp rapeseed oil into a large plastic bag. Add the sweet potato strips and shake vigorously so that the strips are coated with a small amount of rapeseed oil. Arrange the strips into one layer on a baking tray lined with baking paper. Bake for about 30 minutes until slightly crisp. Sprinkle with 1 tsp Piment d’Espelette, and a pinch of salt if you wish.

Pour 1 tbsp rapeseed oil in a small frying pan and heat over medium heat. Gently fry the shallots for about 5 – 10 minutes until soft. Set aside.

Microwave the broccoli florets for 3 – 4 minutes until tender.

Heat the remaining 1 tbsp rapeseed oil in a large heavy frying pan over high heat. Fry the steaks about 2- 3 minutes on both sides for medium rare, depending on thickness. After you have turned the steaks add 300 ml red wine and the shallots. Continue keeping the heat high so that after about 3 minutes the wine is reduced to almost half. Arrange the steaks, broccoli and sweet potato strips on the plates. Pour the red wine sauce over the steaks and grind black pepper over them.


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