Steak Frites with Béarnaise Sauce

Ingredients

• 2 Steaks (e.g., entrecôte, approx. 200g each)
• 500g Potatoes, waxy (for French fries)
• 150g Unsalted butter
• 2 Egg yolks
• 1 Shallot, finely chopped
• 2 EL White wine vinegar
• 1 EL Fresh tarragon, chopped
• 1 EL Fresh parsley, chopped
• Pflanzenöl zum Frittieren Vegetable oil for deep frying
• Salz und Pfeffer Salt and pepper

Instructions

1. For the French fries: Peel the potatoes and cut into sticks about 1 cm thick. Soak in cold water for 30 minutes, then dry thoroughly. Heat the vegetable oil in a pot or deep fryer to 160°C. Pre-fry the fries in batches until soft but not yet browned (about 5-7 minutes). Remove and let cool.
2. For the Béarnaise: Bring shallot, vinegar, and 1 tbsp water to a boil in a small saucepan and reduce by half. Remove from heat, add tarragon and a little pepper. Let cool. Melt the butter and skim off the milk solids (clarified butter).
3. Whisk the egg yolks in a heatproof bowl over a double boiler until frothy. Slowly add the vinegar-shallot reduction while continuously whisking. Then slowly stream in the warm clarified butter, whisking constantly, until the sauce thickens and becomes creamy. Season with salt and possibly more tarragon. Keep warm.
4. Season the steaks with salt and pepper. Heat a cast-iron skillet until very hot. Sear the steaks for 2-4 minutes per side, depending on desired doneness (medium-rare). Remove from the pan and let rest for 5 minutes.
5. Heat the deep-frying oil to 180°C. Fry the pre-fried French fries until golden brown and crispy (about 3-5 minutes). Drain on paper towels and salt immediately.
6. Slice the steaks. Serve with the French fries and Béarnaise sauce. Sprinkle with fresh parsley.

Nutrition