World Flavors Cookbook

Steak Frites with Bearnaise

The standard of the French bistro: a perfectly seared ribeye or entrecôte served with hand-cut double-fried potatoes and a buttery tarragon sauce.

Cuisine: France

Ingredients

• 2 Entrecôte (ribeye) steaks
• 4 large Bintje potatoes
• Bearnaise: 2 egg yolks, 150g clarified butter, shallots, tarragon, vinegar reduction
• Oil for frying

Instructions

1. Hand-cut potatoes and soak. Double-fry: first at 150°C, then 190°C for crispiness.
2. Season steaks heavily. Sear in a hot pan to desired doneness. Rest.
3. Make Bearnaise by whisking yolks and reduction over a water bath, then emulsifying butter.
4. Serve steak smothered in sauce with a mountain of frites.