Steak Frites
Los Angeles chef Ludo Lefebvre uses tender filet mignon here, but in France--his homeland--he grew up eating the chewy, flavorful rumsteak, from the rear quarter of the cow. If you'd like to try something similar, make this recipe with top round. Start the fries a day ahead and make the herb sauce ahead too, so that you'll spend minimal time cooking once your guests arrive. And if you don't have time to clarify butter, find it at a well-stocked grocery store or online.
This Story Originally Appeared On sunset.com