Steak-frites, meaning "steak [1] fries" in French, is a very common and popular dish served in Brasseries throughout Europe. It is considered by some to be the national dish of Belgium and France, which both claim to be the places of its invention. Historically, the rump steak was commonly used for this dish. More typically at the present time, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare ("saignant" - literally "bloody"), in a pan reduction sauce, although hollandaise or béarnaise sauce are not uncommon, served with deep-fried potatoes (French fries).