Steak Frites with Bearnaise (Print Version)
# Ingredients:
→ Béarnaise Sauce
01 -
1 shallot, finely diced (brunoise)
02 -
1-2 egg yolks
03 -
2.5 teaspoons red wine vinegar
04 -
2.5 teaspoons white wine
05 -
1.5 tablespoons fresh tarragon, chopped
06 -
1 teaspoon dried tarragon
07 -
1 tablespoon fresh chives, chopped, plus more for garnish
08 -
225g unsalted butter, melted
09 -
2 dashes Tabasco sauce
10 -
1/4 teaspoon white pepper
11 -
Salt and black pepper, to taste
→ Main Components
12 -
2-4 ribeye steaks
13 -
4 russet potatoes
14 -
Neutral oil for frying
15 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Peel the russet potatoes and cut to desired thickness for fries. Soak in ice water for 2 hours or overnight to remove excess starch.
02 -
Season ribeyes generously with salt and refrigerate for 1 hour to create a dry brine effect.
03 -
Preheat oil to 135°C (275°F). Pat potatoes thoroughly dry and fry in batches for 5-6 minutes until very soft and fully cooked through but not browned.
04 -
Transfer the blanched potatoes to a sheet pan lined with paper towels and place in freezer for 30-45 minutes to firm up.
05 -
Melt butter completely and set aside to cool slightly.
06 -
In a skillet, combine shallot, both types of tarragon, chives, vinegar and wine. Heat on medium-low until all liquid is absorbed, stirring frequently to prevent burning. Allow mixture to cool.
07 -
Remove steaks from refrigerator and allow to come to room temperature before cooking.
08 -
In a large glass or metal bowl, combine egg yolks, 2 tablespoons of the melted butter, the prepared tarragon mixture, white pepper and Tabasco.
09 -
Fill a small saucepan with about 3cm of water. Bring to a simmer then reduce to medium heat.
10 -
Place the bowl with yolk mixture over the simmering water (ensuring the bottom doesn't touch the water) and whisk vigorously until pale yellow and thickened, about 2 minutes. Watch constantly to prevent scrambling.
11 -
Remove from heat and slowly drizzle in remaining butter while whisking continuously to create a smooth emulsion.
12 -
Preheat a cast iron pan on high heat for 2 minutes. Pat steaks completely dry and sear for approximately 3 minutes per side for medium-rare (adjust based on thickness). Allow to rest before slicing.
13 -
Increase oil temperature to 190°C (375°F). Fry the pre-cooked potatoes in batches until golden brown and crispy. Season immediately with salt and chopped parsley.
14 -
Slice the rested steak against the grain. Plate with crispy fries and a generous portion of béarnaise sauce. Garnish with fresh chives and freshly ground black pepper.
# Notes:
01 -
The double-fry method for the potatoes creates perfectly crispy fries with a fluffy interior
02 -
Resting the steak before slicing is crucial to retain juices and ensure tenderness
03 -
This classic béarnaise sauce can be made up to 1 hour ahead and kept warm