Steak au Poivre with Herbed Frites
Show: Emeril Live
Episode: Wine
Rate This RecipeRead users' reviews (3)
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Grilled Shrimp Scampi
(01:30)
-
Shrimp Scampi
(00:03:27)
-
Giada's Italian Pasta Salad
(03:54)
-
Baked Shrimp Scampi
(05:35)
-
Funky Fried Chicken
(03:31)
-
Cinnamon Rolls
(09:39)
-
Veggie Bow-Tie Pasta Salad
(00:03:41)
-
Classic Meatloaf Recipe
(03:06)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Foods With 100 Calories
23 Photos
-
Best BBQ Rib Recipes
26 Photos
-
BBQ Side Dish Recipes
27 Photos
-
Recipe of the Day: What to Cook in May 2013
-
Topics














Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 3
Showing 1-3 of 3
Sort by:
SELECT
By stellina
Beirut, AL
on June 19, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
THE TASTIEST FOOD EVER
By dj5hall_7612827
Paradise, CA
on April 21, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe. Our kids really liked it too (ages 5 to 13. I found the cooking times for medium-rare a little optimistc. We had to leave the meat in the over longer, not big deal though. We fried the "fries" and they were excellent!
By skypa_3583919
Rockton, IL
on April 19, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Another cholesterol friendly way to cook the frites is to bake them. Really not too lmuch flavor difference when you add the herbs to hot potatoes. You can also try none flavored tater-tots or sliced yucca root (a little thicker starch taste.