Steak Frites with Béarnaise

Name: Steak Frites with Béarnaise
Cook time: 70 min
Total time: 70 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 steaks of Ribeye Steak, about 250 g each, 2.5–3 cm thick; 1 tsp Salt, fine; 1/2 tsp Pepper (Black), freshly ground; 30g Butter, unsalted; 1 cloves of Garlic, lightly crushed; 2 sprigs of Thyme; 700g Starchy Potatoes, e.g., Russet or Bintje; 1.5 l Neutral Frying Oil, peanut or sunflower; 3 Egg Yolks; 125g Clarified Butter, warm; 60ml White Wine Vinegar; 60ml Dry White Wine; 1 Shallots, about 40 g, very finely minced; 7 peppercorns of Peppercorn, lightly crushed (black or white); 1 tbsp Water; 2 tbsp Tarragon, fresh, chopped; use a few stems in the reduction; 1 tbsp Chervil, fresh, chopped; Some Salt, fine, to season; Some Salt, fine, to taste

Steak frites with béarnaise pairs a richly seared ribeye with paper-thin, crispy fries and a silky, fragrant béarnaise sauce. The steak is basted in butter, garlic and thyme for deep flavor, while the double-fried starchy potatoes turn golden and crunchy. Finish with a tangy, herb-studded béarnaise to elevate every bite into a classic bistro experience.

Steak frites with béarnaise pairs a richly seared ribeye with paper-thin, crispy fries and a silky, fragrant béarnaise sauce. The ... Show more

Traditional French Recipe

Health Grade

C+ · Balanced

Rating

4.6

Time

1 hr10 min

Price

3,29 €

Calories

714 kcal

gluten free

low carb

low sugar

date night

Method

Prep the potatoes

Scrub the Starchy Potatoes, peel them if you like, and cut them into even fries about 1 cm thick. Put them in a bowl of cold water and soak for 20 minutes so the cut surfaces lose some starch and fry up crisper. Drain them well and pat them dry with a clean towel before moving on.

Prep the herbs

Very finely mince the Shallots, lightly crush the Peppercorns with the side of a knife, and chop the Tarragon and Chervil, keeping a few tarragon stems aside for the reduction. Having everything ready makes the béarnaise come together smoothly once the eggs hit the heat.

Reduce the base

In a small saucepan, combine the minced shallots, White Wine Vinegar, Dry White Wine, the lightly crushed peppercorns, Water, and the reserved tarragon stems. Simmer over medium heat until the liquid reduces to about 2 tablespoons and smells sharp and aromatic, about 10 minutes; then strain the reduction into a small bowl and let it cool slightly.

First-fry the potatoes

Pour the Neutral Frying Oil into a large, heavy pot and heat it to 300° F. Add the fries in batches and fry until they are pale, flexible, and just starting to turn tender, about 6 minutes per batch; don't let them brown yet. Lift them out onto a rack or paper-towel-lined tray and let them steam-dry while you make the sauce.

Whisk the Béarnaise

Set a heatproof bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Whisk the Egg Yolks with all of the cooled reduction until pale and slightly thickened, then slowly drizzle in the warm Clarified Butter in a thin stream while whisking constantly until the sauce turns glossy and emulsified. Fold in the chopped tarragon and chervil, then season with salt to taste.

Sear the steaks

Pat the Ribeye Steaks very dry, then season both sides with Salt and freshly ground Pepper. Heat a heavy skillet over high heat until very hot, then sear the steaks for 3 minutes on the first side without moving them. Flip, add the Butter, lightly crushed Garlic, and Thyme, and sear for 3 minutes more, basting the meat with the foaming butter as it finishes. For the 2.5–3 cm thickness here, those timings usually land at medium-rare.

Rest the steaks

Transfer the steaks to a warm plate and let them rest for 5 minutes so the juices settle back into the meat. Leave the garlic and thyme behind in the pan, and don't slice yet.

Crisp the fries

Raise the oil to 375° F, then return the fries to the pot in batches and fry until deeply golden and crisp, about 3 to 4 minutes per batch. Drain them well, sprinkle immediately with salt, and toss gently so every fry is seasoned.

Plate and serve

Slice the steaks against the grain if you want easier sharing, then divide the meat among warm plates with the fries and spoon the béarnaise alongside or over the steak. Serve right away while the fries are crisp and the sauce is silky.