Baked Brie and Steak Cheese Fries

The ultimate indulgence, these cheese fries are truly next level. With melty brie, sauteed filet mignon, bearnaise sauce, and some raspberry preserves for dipping, this recipe is unsurprisingly delicious. I lovingly refer to them as “French cheese fries,” and I make them every year for my birthday!

What Makes This Recipe So Good

• First things first, I absolutely have to start this post off with an apology to any French readers and to the French culinary gods. I fully admit and accept that this recipe is a total affront to French cuisine… but that doesn’t mean it’s not delicious, because it absolutely is.
• These incredible loaded fries are amazingly decadent and indulgent. Melty baked brie, creamy bearnaise, tender filet mignon, and starchy savory french fries – all tied together with sweet and tart raspberry preserves.
• There’s a really good amount of food here, so they’re a great option for a party or a large family dinner. Serve them in individual portions or everyone grab a fork and dig right in to the baking dish. Either way, everyone will love them!

Key Ingredients

Fries – Any type or style of fries will work here, but I generally just go for traditional style frozen french fries. Toss them in the oven and they bake up perfectly, and the timing is just right with all the other components in the dish.

Filet Mignon – It’s no secret that I’m a big fan of filet mignon. I mean, can you blame me? It’s INCREDIBLE. You can use other cuts of steak here if you prefer.

Bearnaise Sauce – You can use a store-bought packet of bearnaise, or you can make your own at home – and it’s SO EASY to do. I have recipes for both a microwave bearnaise and a more traditional version.

Chef’s Tips

• Serve them right away. You don’t want the fries to get soggy, or the brie to cool off. It should stay nice and gooey for about 15 minutes, though, so don’t rush through the meal – really enjoy every bite!
• If you’re not a fan of raspberry preserves, try a little apricot jam, bacon jam, or some tangy cranberry sauce for a holiday variation.
• This isn’t really a dish that’s great when it’s reheated, so if you think you’ll end up with leftovers, cut the ingredient amounts down a little. If you do end up with leftovers, reheat them in the oven just until everything’s warmed through and the cheese is melty again.

More Indulgent Recipes You’ll Love

• The Best EVER Risotto Recipe
• Incredible Chicken Stroganoff with Mushrooms
• The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)
• Perfect Paleo Brownies (Fudgy, Crackly Top, Gluten Free)
• Vegan Pineapple Upside-Down Cake

Recipe By: Cheryl Malik

Baked Brie and Steak Cheese Fries

Prep 15 minutes minutes

Cook 30 minutes minutes

Total 45 minutes minutes

The ultimate indulgence, these cheese fries are truly next level. With melty brie, sauteed filet mignon, bearnaise sauce, and some raspberry preserves for dipping, this recipe is unsurprisingly delicious. I lovingly refer to them as "French cheese fries," and I make them every year for my birthday!

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6 servings

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Equipment

• Oven
• freezer
• Stainless-steel insulated tumbler
• Medium skillet
• Silicone spatula
• Large bowl
• small baking dish

Ingredients

• ▢ 1 8-ounce wheel brie cheese
• ▢ 1 32-ounce bag frozen french fries see Notes
• ▢ ½ cup bearnaise sauce see Notes
• ▢ 1 6-ounce filet mignon cut into bite-sized pieces
• ▢ sea salt to taste
• ▢ freshly cracked black pepper to taste
• ▢ 1 tablespoon avocado oil or canola oil, not olive oil
• ▢ 1 tablespoon butter garlic or herb butter preferred
• ▢ ¼ cup raspberry preserves

Instructions

• Place brie in freezer. Liberally season filet mignon with sea salt and plenty of freshly cracked black pepper.
• Preheat oven to temperature indicated in french fry instructions on bag. Once oven is preheated, cook french fries according to instructions on bag.
• While fries bake, make bearnaise sauce (see Notes). When sauce is ready, transfer it to stainless-steel, insulated tumbler to keep warm.
• Heat medium skillet over high heat for 2 minutes, then add 1 tablespoon avocado oil. Once oil is warm, add filet mignon in one even layer, being careful not to overlap or crowd skillet.
• Cook filet mignon for 30 seconds without stirring or moving steak. After 30 seconds, use spatula to stir approximately 60 seconds or until all sides of filet mignon are browned. Transfer filet mignon to bowl and add butter, tossing until butter is melted.
• After brie has been in freezer 15 to 25 minutes, remove and unwrap it. Carefully slice off top rind and place brie wheel on small baking dish or oven-safe plate.
• When fries are 10 minutes from being ready, place baking dish with brie in oven. Bake until fries are fully cooked (but not too browned) and brie is melted.
• Sprinkle salt over fries, then divide fries evenly onto serving plates, or place all in one large serving dish. Spoon melted brie over fries, then evenly divide filet mignon between plates and top with bearnaise sauce. Serve immediately with raspberry preserves.

• French Fries: Any frozen french fries will work here, but I prefer regular cut fries without any seasonings or flavors.
• Bearnaise Sauce: You can use a store-bought packet of bearnaise, or you can easily make your own at home. I have recipes for both a microwave bearnaise and a more traditional version.

Nutrition Info

Approximate Information for One Serving

Serving Size: 1servingCalories: 770calProtein: 18gFat: 53gSaturated Fat: 23gTrans Fat: 1gCholesterol: 119mgSodium: 1095mgPotassium: 852mgTotal Carbs: 57gFiber: 7gSugar: 7gNet Carbs: 50gVitamin A: 650IUVitamin C: 11mgCalcium: 109mgIron: 3mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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