Grilled Steak Fillets with Demi-Glace and Red Potato Fries

Grilled Steak Fillets with Demi-Glace and Red Potato Fries: Elevated Simplicity at Its Best

Sometimes, the most memorable meals come from the simplest ingredients—especially when they’re prepared with care and finished with something extraordinary. That’s exactly what you get with Grilled Steak Fillets with Demi-Glace and Red Potato Fries. This is steak night reimagined: bold flavor, satisfying textures, and gourmet sauce that brings it all together in just minutes.

Whether you're planning a cozy date night in or just want to treat yourself to something indulgent, this dish checks every box: quick prep, rich taste, and a sense of occasion.

Start with the Steak

The key to a good steak dinner is quality beef and a hot grill or skillet. Choose tender cuts like filet mignon or sirloin steak fillets—thick enough to hold a nice sear, but small enough to cook quickly and evenly. Season simply with salt, cracked black pepper, and a touch of garlic powder.

Grill your fillets over high heat for about 4–5 minutes per side (depending on thickness) for medium-rare. Let them rest after cooking—this is the secret to juicy, flavorful meat.

The Game-Changer: Le Sauce & Co. Classic Demi-Glace

Now comes the magic. Le Sauce & Co.’s Classic Demi-Glace is a rich, velvety sauce crafted from real food ingredients, slow-simmered stock, and a touch of wine and aromatics. It’s the kind of sauce that would take hours to make from scratch—but here, it’s ready in a pouch, perfectly portioned for two.

Heat the sauce gently while the steaks rest, and then spoon it generously over the grilled fillets. The depth of flavor enhances the beef without overpowering it. It’s smooth, savory, and adds a restaurant-quality finish that transforms the dish.

The Perfect Pairing: Red Potato Fries

Forget frozen French fries. Roasting red potatoes into crispy wedges brings out their natural sweetness and earthy flavor. Simply cut red potatoes into thick wedges, toss with olive oil, salt, pepper, and rosemary or smoked paprika, and roast at 425°F for 30–35 minutes, flipping halfway through.

The result? Fries that are crispy on the outside, fluffy inside, and made to be dipped into every extra drop of demi-glace on your plate.

Why This Meal Works

Grilled steak fillets are a classic for a reason—they’re rich, satisfying, and quick to make. Red potato fries bring a rustic, homey balance to the plate. But what truly sets this meal apart is the Le Sauce & Co. Classic Demi-Glace. It turns a casual dinner into something worthy of celebration.

This isn’t about reinventing steak night. It’s about refining it—choosing better ingredients, using smart shortcuts, and ending up with something that feels indulgent without requiring hours in the kitchen. Whether it’s for date night, Sunday dinner, or just a weeknight upgrade, this is one of those meals you’ll want to make again and again.

Ingredients