Steak Frites with Béarnaise Sauce

Steak Frites with Béarnaise Sauce

Ingredients

For the Steak:

• 4 boneless ribeye steaks (about 1-inch thick)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Frites (French Fries):

• 4 large russet potatoes
• Vegetable oil, for frying
• Salt, to taste

For the Béarnaise Sauce:

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 2 tablespoons finely chopped shallots
• 1 tablespoon chopped fresh tarragon, plus more for garnish
• 3 large egg yolks
• 1/2 cup unsalted butter, melted
• Salt and black pepper, to taste
• 1 tablespoon lemon juice

Instructions

1. Prepare the Frites:

• Peel and cut the potatoes into thin strips (about 1/4-inch thick). Soak them in cold water for at least 30 minutes to remove excess starch.
• Drain the potatoes and pat them dry with paper towels.
• Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 325°F (165°C). Fry the potatoes in batches for about 3-4 minutes, until they are just starting to cook but not browned. Remove and drain on paper towels.
• Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for another 2-3 minutes, until they are golden brown and crispy. Remove and drain on paper towels. Season with salt immediately.

1. Prepare the Béarnaise Sauce:

• In a small saucepan, combine the white wine vinegar, white wine, shallots, and chopped tarragon. Bring to a simmer over medium heat and cook until the liquid is reduced to about 2 tablespoons.
• Strain the mixture and discard the solids, reserving the infused liquid.
• In a heatproof bowl, whisk the egg yolks and the infused liquid together.
• Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and doubles in volume.
• Slowly drizzle in the melted butter, whisking constantly until the sauce is thick and creamy.
• Remove from heat and stir in salt, black pepper, and lemon juice to taste. Keep the sauce warm until ready to serve.

1. Cook the Steaks:

• Season the ribeye steaks generously with salt and black pepper.
• In a large skillet, heat the olive oil over medium-high heat until hot.
• Add the steaks to the skillet and cook for about 3-4 minutes per side for medium-rare, or to your desired level of doneness.
• Add the butter to the skillet and baste the steaks with the melted butter during the last minute of cooking.
• Remove the steaks from the skillet and let them rest for a few minutes before serving.

1. Serve:

• Arrange the steaks on plates and serve with a generous portion of frites.
• Drizzle the béarnaise sauce over the steaks or serve it on the side for dipping.
• Garnish with additional chopped tarragon, if desired.

Enjoy your Steak Frites with Béarnaise Sauce! This classic French dish combines perfectly cooked steak, crispy fries, and a rich, flavorful sauce for an indulgent and satisfying meal.