[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 20/07/2024. See terms.
Photo of Steak frittes by WW

Steak frittes

Total Time
40 min
10 min
25 min
Dress up your meat and veg with red-wine-infused sauce drizzled over tender steak and served with everyone's favourite thick-cut chips.


Frozen hot chips or fries, cooked without oil

450 g

Beef sirloin steak, raw

550 g, fat trimmed, (buy 4x150g steaks)

Reduced fat oil spread

1 tbs

Green shallot(s)

2 individual, (eschalots), finely chopped


2 clove(s), crushed

Fresh thyme

1 tsp, (2 sprigs)

Red wine

60 ml, (1/4 cup)

Beef stock

1 cup(s), salt reducedm, (250ml)


½ tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Line a small baking tray with baking paper and cook frozen chips following packet instructions or until golden brown and crisp
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook steaks for 4–5 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and allow to rest for 5 minutes.
  3. Melt spread in the same pan over medium heat. Add eschalots and cook, stirring, for 3 minutes or until softened. Add garlic and thyme and cook for 30 seconds or until fragrant. Add red wine and bring to the boil. Reduce heat to low and simmer for 1–2 minutes or until reduced slightly. Add stock and simmer for 5 minutes or until liquid is reduced by half.
  4. Combine cornflour and 1 tablespoon of water in a small jug. Add cornflour mixture to pan and cook, stirring, for 1–2 minutes or until sauce boils and thickens. Serve steak and chips with red wine sauce drizzled over.


SERVING SUGGESTION: salad of torn butter lettuce and chopped Lebanese cucumber. Drizzle over 1 tablespoon white wine vinegar and 2 teaspoons olive oil.