Bearnaise Steak with Frites (Print Version)
# Ingredients:
→ Béarnaise Sauce
01 -
1 tiny shallot, chopped super small
02 -
1-2 yolks from eggs
03 -
2.5 spoonfuls red wine vinegar
04 -
2.5 spoonfuls white wine
05 -
1.5 spoonfuls fresh tarragon, cut up
06 -
1 spoonful dried tarragon
07 -
1 spoonful chopped fresh chives, with extra for topping
08 -
225g melted unsalted butter
09 -
2 splashes Tabasco sauce
10 -
1/4 spoonful white pepper
11 -
Salt and black pepper, however much you want
→ Main Components
12 -
2-4 steaks (ribeye)
13 -
4 russet potatoes
14 -
Plain cooking oil for frying
15 -
Chopped fresh parsley for decoration
# Instructions:
01 -
Take the skin off your russet potatoes and slice them into fry shapes. Drop them in ice water and leave them there for 2 hours or the whole night to get rid of extra starch.
02 -
Cover your ribeyes with lots of salt and stick them in the fridge for an hour. This makes a kind of dry brine.
03 -
Warm your oil to 135°C (275°F). Make sure your potatoes are totally dry, then cook them in small batches for 5-6 minutes until they're soft all the way through but not brown yet.
04 -
Put the soft potatoes on a tray with paper towels and stick them in the freezer for 30-45 minutes to get firm.
05 -
Heat your butter until it's completely liquid and let it cool down a bit.
06 -
Mix your shallot, both kinds of tarragon, chives, vinegar and wine in a pan. Cook on low-medium heat until all the liquid's gone, stirring often so nothing burns. Let this mix cool off.
07 -
Get your steaks out of the fridge and let them sit until they're not cold anymore before you cook them.
08 -
In a big glass or metal bowl, throw in your egg yolks, 2 spoonfuls of your melted butter, your cooled tarragon mixture, white pepper and Tabasco.
09 -
Put about 3cm of water in a small pot. Let it come to a simmer then turn it down to medium.
10 -
Put your bowl with the egg mixture on top of the pot (don't let it touch the water) and whisk it hard until it gets thick and pale yellow, about 2 minutes. Keep watching it so it doesn't turn into scrambled eggs.
11 -
Take the bowl off the heat and slowly pour in the rest of your butter while whisking non-stop to make it smooth and creamy.
12 -
Get a cast iron pan super hot for 2 minutes. Dry your steaks completely and cook them for about 3 minutes on each side for medium-rare (more or less depending on how thick they are). Let them sit before you cut them.
13 -
Turn your oil up to 190°C (375°F). Fry your pre-cooked potatoes in batches until they're golden and crunchy. Sprinkle with salt and chopped parsley right away.
14 -
Cut your rested steak across the grain. Put it on plates with your crunchy fries and plenty of béarnaise sauce. Top with fresh chives and some ground black pepper.
# Notes:
01 -
Frying potatoes twice makes them super crispy outside but soft inside
02 -
Letting your steak sit after cooking keeps all the juicy goodness in
03 -
You can make the béarnaise sauce up to an hour ahead and keep it warm