Description
Succulent French classic Steak Frites Bearnaise brings Parisian bistro magic to home kitchens, delivering perfectly seared beef alongside crispy golden fries. Rich, herbal béarnaise sauce elevates this dish, promising restaurant-quality indulgence you’ll savor with delightful culinary confidence.
Ingredients
Scale
Main Ingredients
- 2–4 ribeye steaks
- 4 russet potatoes
- 225 grams (8 ounces) unsalted butter
Herbs and Seasonings
- 1.5 tablespoons fresh tarragon, chopped
- 1 teaspoon dried tarragon
- 1 tablespoon fresh chives, chopped, plus more for garnish
- Fresh parsley, chopped, for garnish
- 1/4 teaspoon white pepper
- Salt and black pepper, to taste
Sauce and Liquid Ingredients
- 1 shallot, finely diced (brunoise)
- 1–2 egg yolks
- 2.5 teaspoons red wine vinegar
- 2.5 teaspoons white wine
- 2 dashes Tabasco sauce
- Neutral oil for frying
Instructions
- Meticulously wash and peel russet potatoes, cutting them into uniform french fry shapes. Submerge in ice-cold water for minimum 2 hours to eliminate excess starch, ensuring crispier results.
- Generously season ribeye steaks with kosher salt, creating a dry brine effect. Refrigerate for one hour to enhance meat’s flavor and tenderness.
- Heat cooking oil to precisely 135°C (275°F). Thoroughly pat potatoes dry using paper towels, then gently lower into oil. Blanch in small batches for 5-6 minutes until completely soft but not colored.
- Transfer blanched potatoes onto paper towel-lined sheet pan. Freeze for 30-45 minutes, allowing potatoes to firm and develop a crispy exterior during final frying.
- Completely melt butter and set aside to cool slightly, preparing for béarnaise sauce construction.
- Combine finely chopped shallots, fresh tarragon varieties, chives, vinegar, and wine in a skillet. Simmer on medium-low heat until liquid completely evaporates, stirring consistently to prevent scorching.
- Remove steaks from refrigerator, allowing them to reach room temperature for even cooking.
- In a glass bowl, whisk egg yolks with melted butter, prepared tarragon mixture, white pepper, and Tabasco sauce.
- Create a double boiler by filling a small saucepan with approximately 3cm water. Bring to gentle simmer, then reduce heat.
- Position bowl over simmering water, ensuring no direct water contact. Whisk vigorously until mixture turns pale yellow and thickens, approximately 2 minutes. Monitor closely to prevent egg scrambling.
- Remove from heat, gradually incorporating remaining butter while continuously whisking to create a silky, smooth emulsion.
- Heat cast iron skillet on high for 2 minutes. Thoroughly pat steaks dry, then sear approximately 3 minutes per side for medium-rare doneness. Rest meat before slicing.
- Elevate oil temperature to 190°C (375°F). Fry pre-cooked potatoes in batches until achieving golden, crispy perfection. Immediately season with salt and chopped parsley.
- Slice rested steak against grain’s direction. Plate alongside crispy fries, generously drizzle béarnaise sauce, and garnish with fresh chives and freshly ground black pepper.
Notes
- Potato Prep Soak potatoes in ice water to remove excess starch, ensuring crispier and less greasy fries.
- Dry Brining Let steaks sit with salt to enhance natural flavors and create a beautiful crust during searing.
- Temperature Control Use a thermometer for precise oil temperature to prevent soggy or burnt fries.
- Sauce Stability Whisk béarnaise constantly and control heat to prevent egg yolks from scrambling, creating a silky smooth sauce.
- Prep Time: 3 hours 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 90
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg