Steak Frites with Bearnaise (Print Version)
# Ingredients:
01 -
1 shallot, finely diced.
02 -
1-2 egg yolks.
03 -
2.5 teaspoons red wine vinegar.
04 -
2.5 teaspoons white wine.
05 -
1.5 tablespoons fresh tarragon.
06 -
1 teaspoon dried tarragon.
07 -
1 tablespoon fresh chives, plus more for topping.
08 -
8 oz unsalted butter, melted.
09 -
2 squirts Tabasco.
10 -
1/4 teaspoon white pepper.
11 -
Salt and pepper to taste.
12 -
2-4 ribeye steaks.
13 -
4 russet potatoes.
14 -
Neutral oil for frying.
15 -
Salt and pepper to taste.
16 -
Fresh parsley for garnish.
# Instructions:
01 -
Peel potatoes and cut into fries.
02 -
Soak fries in ice water for 2 hours or overnight.
03 -
Salt the ribeyes and refrigerate for 1 hour.
04 -
Heat oil to 275°F, fry potatoes 5-6 minutes until soft.
05 -
Freeze fries 30-45 minutes.
06 -
Melt butter, let cool.
07 -
Cook shallot, tarragon, chives, vinegar, and wine until liquid absorbs.
08 -
Let mixture cool.
09 -
Whisk egg yolks with 2 tablespoons butter, herbs, white pepper, and Tabasco.
10 -
Heat bowl over simmering water, whisk 2 minutes until thick.
11 -
Slowly whisk in remaining butter.
12 -
Let steaks reach room temperature.
13 -
Sear steaks in hot cast iron, 3 minutes per side for medium rare.
14 -
Rest steaks.
15 -
Heat oil to 375°F, fry potatoes until golden.
16 -
Season fries with salt and parsley.
17 -
Serve sliced steak with bearnaise, chives, black pepper, and fries.
# Notes:
01 -
Double-frying creates perfectly crispy fries.
02 -
Make sure to whisk bearnaise constantly to prevent scrambling.
03 -
Let steaks rest before slicing.