Ladurée’s Steak and Potatoes

Today was a day of contrasts. On one hand, I made one of the simplest yet greatest Ladurée Savory dishes yet, on the other I had my first cooking injury of the challenge. (The injury is also the reason today’s post is picture light; my focus was on finishing the food, and not taking pictures. Apologies.) You win some, you lose some.

Let’s rewind a little.

I woke up today weighed down by yesterday’s failure. The failure of the Pâté Gras was a little disheartening, and I needed a win, both cooking and taste wise. With that in mind, I flipped the pages until I found a lunch meal that was guaranteed to be foolproof.

Yeah, I went for the first beef and potatoes recipe I saw. And I regret nothing.

Today’s menu: Noix de reumsteck à la croque aux herbes et pommes croustillantes (Grilled Steak with Crispy Herbs and Potatoes), page 116.

See? This is why the French intimidate the world, because the French version of this dish sounds hardcore difficult, while the English title is like “Yo, it’s just steak and potatoes, you’ll be fine”.

I was fine, thank you, kind English title.


Main Components

  • Herbs
  • Potatoes
  • Steak


1. Herbs

There was a smidgen of a speedbump with the herbs; they were supposed to be fried in oil until crispy. Only after doing so did I realize I was meant to use fresh herbs, and not dried, because mine just darkened and didn’t turn any crispier. They still smelled and tasted good, so I wasn’t deterred and powered on.

2. Potatoes

The potatoes were the most labor intensive, but only because I wanted them to look pretty. I peeled them and sliced them (a bit thicker than the Ladurée picture, I think) and dropped them in cold salted water. Then I got a round cookie cutter and cut each and every slice until they were perfect potato circles in two sizes.

Following the instructions and arranging the slices in a perfect circle on a buttered hot pan didn’t work, mostly because since the slices were thicker than they were probably supposed to, they didn’t stick together. I gave up on that technique pretty quickly and just fried them individually, figuring I’d arrange them in a circle on the plate.


Here’s what I’m learning with each Ladurée recipe; I can make my own little modifications and it’ll be fine. I don’t have to follow the recipes religiously because I’m not making them for a Ladurée restaurant. I’m making Ladurée Savory with a Sara twist, and that suits me just fine.

(No complaints from the fam either, which is always good.)

Unfortunately, this is where things took a turn for the ouch. Because while I was frying the potatoes I may or may not have burned myself with scalding butter.

Have you ever had a grease burner, dear reader? 10/10 would not recommend.

After this cooking became a race against the clock. My hand hurt, but I didn’t want to put burn ointment on before I stopped touching food in fear I’d contaminate it. So I didn’t take any pictures and just rushed frying the potatoes and then the steaks.

3. Steak

The steaks were easy, I just sprinkled them with salt and fried them in butter as well. The recipe said that after sealing them they should go in the oven for a few minutes, but I skipped that; my family likes their steaks so rare they basically still bleed, so any more than a minute or two on each side is too much.

Final Result

Plating took a minute a plate.


The end result was lovely. It looked presentable, it tasted great. The herbs gave the whole dish some needed flavor dimension. Love it, recommend it, keep it up Ladurée Gods.

Level of difficulty: 4 out of 10.

Level of yumminess: 9 out of 10, because my fam has simple tastes.

See y’all tomorrow for another (hopefully) yummy lunch!


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