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The plating guide

Steak Frites

Steak Frites is a French bistro entrée of steak and fries. In Cooked, this plate pairs sliced bavette with peppercorn sauce and a finely chopped parsley garnish.

The finished plate: sliced steak with peppercorn sauce beside fries, finished with parsley

On the plate

For one serving, on one plate.

Sliced bavette
1 steakCooked to the order’s doneness, rested and sliced.
Fries
2 potato portionsTwo potatoes’ worth, fried and seasoned.
Peppercorn sauce
40–60 mLAim for 50 mL, all on the steak’s half.
Finely chopped parsley
1–2 gNo stems or bruising. Sprinkle over the food.

Both ranges earn full quantity points. Use this version for an order requesting peppercorn sauce and parsley.

Make the peppercorn sauce

How to plate

Assemble on a prep counter. The plate has four invisible quarters: two for steak, two for fries.

  1. Set down a plate

    Take a plate from the plate barrel and right-click a free prep counter to place it.

  2. Place the steak

    Hold the sliced bavette and right-click a quarter of the plate. One whole steak serving fills two adjacent quarters. Regular, thin and thick slices all work.

  3. Add the fries

    Hold an open prep tub of cooked fries and right-click each of the two empty quarters once. Each click serves one potato’s worth; the two portions join into a mound. Individual cut-potato items also work, using one item per quarter.

  4. Pour the peppercorn sauce

    Hold a saucepan or an open deli containing the finished sauce. Aim at the steak’s half and hold right-click. The pour adds 5 mL every half-second, so 50 mL takes about five seconds. Watch the amount in the action bar and release to stop. Keep all sauce off the fries and empty quarters.

  5. Finish with parsley

    Hold finely chopped parsley and right-click the plated steak or fries. Each click adds 1 g to the quarter you click. Add one or two pinches in total, after the food is on the plate. Leave off confit shallots for this version.

  6. Pick up the finished plate

    Right-click with an empty hand to collect the whole dish. Finish all plating before taking it to the pass; food, sauce and garnish can only be added on a prep counter.