French fries, and chips, finger chips, french-fried potatoes, or simply fries are batonnet or allumette-cut deep-fried potatoes of disputed origin from Belgium or France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes.
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams. Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized.
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.
Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'. It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery."
Blanquette de veau is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France.
Café de Paris sauce is a butter-based sauce served with grilled beef. When it is served with the sliced portion of an entrecôte or a faux-filet the resulting dish is known as "entrecôte Café de Paris".
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa.
In France, Flanders, and the Francophone world, a brasserie is a type of French restaurant with a relaxed setting, which serves single dishes and other meals. The word brasserie is also French for "brewery" and, by extension, "the brewing business". Although most brasseries still serve a large selection of beers, most of them offer a wider choice of beverages such as wines and liquors. A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open every day and serves the same menu, generally composed of a few traditional French dishes, all day. A classic example of a brasserie dish is steak frites.
Steak au poivre, or pepper steak, is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns. The peppercorns form a crust on the steak when cooked and provide a pungent counterpoint to the beef. Steak au poivre may be found in traditional French restaurants in most urban areas.
Brasserie Les Halles was a French-brasserie-style restaurant located on 15 John Street in Manhattan, New York City. Previous locations were on Park Avenue South in Manhattan, in Tokyo, Miami, and Washington, D.C. Author and television host Anthony Bourdain was the predecessor to the executive chef of Brasserie Les Halles, Carlos Llaguno. The restaurant went bankrupt in August 2017.
Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed. It was most likely invented in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental cuisine", and is now considered retro.
Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is related to Salisbury steaks, which also use ground beef. It is considered the origin of the hamburger, when, in the early 20th century, vendors began selling the Hamburg steak as a sandwich between bread.
Around the world, many restaurants featuring steak dishes use the word entrecôte as their name or part of their name. In particular, the name L'Entrecôte has come to identify three groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialize in the contre-filet cut of sirloin and serve it in the typical French bistro style of steak-frites, or steak and French fries:
Fatányéros, also called Hungarian mixed grill, is a traditional Hungarian mixed meat barbecue dish, originating from Transylvania.
Moules-frites or moules et frites is a main dish of mussels and French fries originating in Northern France and Belgium. The title of the dish is French, moules meaning mussels and frites fries, with the Dutch name for the dish meaning the same. It is considered the national dish of Belgium.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. The cuisine of neighboring states also influences Texan cuisine, such as New Mexican cuisine and Louisiana Creole cuisine. This can be seen in the widespread usage of New Mexico chiles, Cayenne peppers, and Tabasco sauce in Texan cooking.
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
Steak frites prepared using flank steak, at a San Francisco restaurant
Steak frites in Fontainebleau, France
