Main
Steak and fries with béarnaise sauce
- Preparation time
- 40 min
- Servings
- serves 2
Ingredients
- Potato — to buy800 g
- Neutral oil — to buy1 L (friture)
- Vinegar — to buy4 tbsp
- Shallot — to buy1
- Tarragon — to buya handful
- Egg — to buy3 (yolks)
- Butter — to buy150 g
- Beef steak — to buy2
Preparation
Cut the potatoes into even fries, rinse in cold water to remove excess starch, then dry them thoroughly.
Fry them a first time for 5-6 minutes in oil at 160 °C (they should stay pale); drain and let rest.
For the béarnaise, reduce the vinegar by half with the sliced shallot and chopped tarragon over low heat, then let cool slightly.
Whisk the egg yolks with this reduction over a bain-marie (the bowl shouldn't touch the water), until the mixture thickens and pales.
Off the heat, whisk in the warm melted butter little by little without stopping, until smooth and glossy.
Bring the oil back to 180 °C and fry the potatoes a second time for 2-3 minutes, until golden and crisp; drain on paper towel and season with salt.
Season the steaks with salt, sear in a very hot pan for 2-3 minutes on each side depending on how you like them done, then rest for 3 minutes under foil before serving.
Serve the steaks with the fries and the béarnaise sauce on the side.