Name: Steak Frites avec Sauce Béarnaise
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 2 pieces Ribeye or Sirloin steak; 1.5 lbs Potatoes (Russet or Yukon Gold); 4 cups Vegetable oil (for frying); 3 pieces Egg yolks; 0.75 cups Unsalted butter; 2 tbsp White wine vinegar; 1 whole Shallots; 2 tbsp Fresh tarragon; 0.5 tsp Black peppercorns (crushed); 1 tsp Salt; 0.5 tsp Black pepper

DinnerComfort FoodHigh-Protein

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Ribeye or Sirloin steak	2 pieces	2	0g	0g	0g
Potatoes (Russet or Yukon Gold)	1.5 lbs	262	7g	59g	0g
Vegetable oil (for frying)est. 10% oil absorption	4 cups	3854	0g	0g	436g
Egg yolks	3 pieces	5	0g	0g	0g
Unsalted butter	0.75 cups	611	1g	0g	69g
White wine vinegar	2 tbsp	3	0g	0g	0g
Shallots	1 whole	9	0g	2g	0g
Fresh tarragon	2 tbsp	14	1g	2g	0g
Black peppercorns (crushed)	0.5 tsp	3	0g	1g	0g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	2	0g	0g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Ribeye or Sirloin steak	2 pieces	2	0g	0g	0g
Potatoes (Russet or Yukon Gold)	1.5 lbs	262	7g	59g	0g
Vegetable oil (for frying)est. 10% oil absorption	4 cups	3854	0g	0g	436g
Egg yolks	3 pieces	5	0g	0g	0g
Unsalted butter	0.75 cups	611	1g	0g	69g
White wine vinegar	2 tbsp	3	0g	0g	0g
Shallots	1 whole	9	0g	2g	0g
Fresh tarragon	2 tbsp	14	1g	2g	0g
Black peppercorns (crushed)	0.5 tsp	3	0g	1g	0g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	2	0g	0g	0g

Directions

Step 1
For frites: Cut potatoes into 1/4-inch thick sticks. Rinse well and pat very dry. Heat oil in a deep pot to 150°C (300°F). Fry potatoes in batches for 5-7 minutes until soft but not browned. Remove and cool.
Step 2
For Béarnaise: In a small saucepan, combine vinegar, minced shallot, crushed peppercorns, and 1 tbsp tarragon. Simmer until reduced by half. Strain and let cool slightly.
Step 3
Melt butter and clarify (remove milk solids). In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk egg yolks and the vinegar reduction until light and fluffy. Slowly drizzle in warm clarified butter, whisking constantly until thick and emulsified. Stir in remaining fresh tarragon and season.
Step 4
Season steaks liberally with salt and pepper. Heat a cast-iron skillet over high heat until smoking. Sear steaks for 2-4 minutes per side for desired doneness. Rest steaks for 5 minutes.
Step 5
While steaks rest, reheat oil to 190°C (375°F). Fry cooled potatoes again for 2-4 minutes until golden and crispy. Drain on paper towels and season immediately with salt.
Step 6
Slice steaks if desired. Serve immediately with crispy frites and a generous dollop of Béarnaise sauce.