Erdmann’s Farm Ultimate Steak Frites Recipe

Taste the difference with local ingredients at the Edmonton Convention Centre  

Local food is more than just a meal—it’s a reflection of our land, heritage, and culture. At the Edmonton Convention Centre, our renowned culinary team crafts each dish with the finest local ingredients, bringing you a taste of what makes our venue special.  

Executive Chef Serge is proud to work with our friends and partners Ron and Wendy at Erdmann’s Garden’s and Greenhouse to present the Erdmann’s Farm Ultimate Steak Frites Recipe that you can prepare in your very own kitchen.  As proud gatherers of local flavours, we showcase the best of our region’s food scene. Through close collaboration with local businesses, our partners have worked alongside our chefs, contributed to our events, and stocked our kitchens with the finest ingredients. These collaborations ensure the unforgettable dining experiences you’ve come to know and love. 

Savor the diverse and authentic flavours that are crafted close to home. 

Executive Chef Serge is proud to work with 13 amazing regional producers and growers, bringing the freshest, most flavorful ingredients from local Alberta farms straight to your table. Every year, we contribute nearly $600,000 in food purchases from Alberta farms, ensuring that every plate we serve makes a positive impact on the local economy. In addition to supporting local agriculture, we are committed to giving back to our community. Each year, we donate approximately 2,300 kilograms of nutritious food to the Edmonton Food Bank’s Second Helping Program, helping those in need. 

We’re bringing the heart of our dining experiences straight to your kitchen. Watch our cooking tutorial and find the full recipe below.  

To book your next event, connect with our team at eccsales@edmonton.com or complete the form below. 

Chef Serge’s Recipe 

Erdmann’s Farm Ultimate Steak Frites 

2 to 4 servings  

Ingredients for Fries  

• 1 KG Perfect Erdmann’s Red potato  (russet is ideal) skin on  

• Fine salt as needed 

• Black Pepper as needed  

• neutral oil has needed for the home fryer or Dutch oven  

Method: 

• Cut 2 large russet potatoes into uniform pieces so the fries cook evenly, about a 1/4 inch thick and 2 1/2 to 4 inches long. Use a French mandoline to make it easier.  

• Add potatoes to a small but deep saucepan filled with cold water and bring to a boil. Once boiling, let potatoes cook for about 5 minutes and then remove.  

• Air dry on paper towels; about 10 minutes. (Make sure the potatoes are dry before frying; you can dab them off with the paper towel if necessary.) 

• Once potatoes are thoroughly dry, fry them in 300-320 degree vegetable oil in a deep fryer or a large pot (a Dutch oven would work). You’ll need to use a deep-fry or candy thermometer to make sure the oil stays at the right temperature. Once the thermometer comes up to temp, turn the heat off.  

• Fry potatoes in small batches, maybe 7-8 fries per batch, so that they cook evenly. At this point, the potatoes should not have any color.  

• Remove and drain on paper towels. After the first batch is finished, turn the heat back on so that the oil comes up to temperature. 

• Now for the second fry. Heat oil to 350 degrees F and fry potatoes until they are a light golden brown; 2-4 minutes. Note: Fries will continue to get a little darker out of the oil.  

• Drain and then toss in a bowl with salt. Serve on a plate or eat them straight out of that bowl! Or make POUTINE!!!!! 

Ingredients for the steak  

• 900 gr Steaks boneless 1 to 2 inches thick (Faux Filet) 

• Kosher salt as needed  

• Black Pepper as needed  

• 15 g neutral oil 

• 15 g unsalted butter 

• 2 garlic gloves 

• 2 thyme fresh sprigs – optional 

Method: 

In a 12-inch skillet, heat 15 g oil over high heat until just smoking. Add steak to pan and cook, turning every 15 seconds, until browned on both sides, about 1 minute. Transfer steak to prepared wire rack, leaving fat in skillet. 

Reduce heat to low, add 15 g butter and swirl until fully melted and foaming. Add garlic and thyme and cook, swirling pan constantly, until fragrant, about 30 seconds. Remove from heat. 

Ingredients for the sauce  

• 225 g unsalted butter 

• 90 g shallots thinly slice 

• 1 lemon peel and pith remove 

• 30 g anchovies (about 14 fillets)  

• 30 g capers, drained and divided save 15 to finish the sauce  

• 20 g Flat-leaf parsley, fresh leaf and tender stems divided save 3 g to finish the sauce  

• 15 g tarragon, fresh leaves (about a bunch ,divided save 3 g to finish the sauce) 

• 10 g Worcestershire sauce  

• 10 g Dijon Mustard  

• 3 g white pepper 

• 1 egg yolk 

Method for the sauce  

In a 2-quart saucepan, melt 225 g butter over medium heat. Add shallots and cook, stirring occasionally, until soft and translucent and fragrant, about 3 minutes. 

Transfer contents of saucepan to jar of countertop blender along with lemon, anchovies, 18 g parsley, 15 g capers, 12 g tarragon, Worcestershire sauce, mustard, white pepper, and egg yolk. Blend, starting on low speed and gradually increasing to high, until smooth, about 1 minute. Stop blender to scrape down sides of blender jar as needed. Set aside. 

Finishing the sauce  

• 15 g capers from the divided first section of the recipe   

• 3 g flat-leaf parsley, fresh leaf and tender stems from the divided first section of the recipe   

• 3 gr tarragon, fresh leaves from the divided first section of the recipe   

Roughly chop remaining 15 g capers, 3 g parsley, and 3 g tarragon. Transfer to now-empty skillet along with reserved sauce. 

Set over medium-low heat and cook, stirring constantly until sauce is warmed through. Remove from heat.