Backyard Bistro: Spike Mendelsohn's Steak Frites

Chef and owner of D.C.'s Bearnaise prepares steakhouse recipes you can make at home.
3:08 | 07/25/13

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Transcript for Backyard Bistro: Spike Mendelsohn's Steak Frites
Spike mendelsohn is here. And you're going to show us great stuff with steak because it smells amazing here in times square. You just got a brand-new restaurant open. Opened a brand-new restaurant. It's a bistro but not a big menu. It's inspired from france. Bearnaise. What is it about the french bistro. It's my first choice to go to a restaurant? It's wholesome and comfortable. And the food is tasty. It's what people want to eat. And they're very used to it. I think bistros are coming back in full force these days. I'm excited about the steak replays. We're excited to eat what you're cooking. One of the bistro items we have for lunch because I eat steak-free for lunch. We take a steak tartine. It's like an open-faced sandwich. I'm going to spread some of the garlic aolie here. It lets you get to the meat and everything. At the top of your mouth, it's open and available to you. And it's less bread. And people don't want such a heavy meal all of the time. Use half of the bread. And caramelized onions over here. Nice bread. I like to use a compangne french bread. Use olive oil. Salt and pepper. And here's the money. We're going to slice. Oh, yes. How beautiful that is. Do it in slices like that. Slices thing as you want and your can. You can grill this beforehand. You cool it down. Cook it up about medium-rare. And you just layer it. Killing me. If you have leftover steak from the night before, this is a perfect opportunity. We'll take a little salad. Season it with salt and pepper. A little arugula on the top of that. My favorite. Vinegar, yes. Some pepper. Simple and delicious. Simple and delicious. You have lots of flavors and textures going on here. I don't like leaving vegetarians out at my steak-free place. We take the portobellos and grill them here. And we grill them. Portobellos are very steaky. They have the steak texture. We serve them up with fried br brusle sprouds. All you can eat fries.

This transcript has been automatically generated and may not be 100% accurate.

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