Steak Frites with Béarnaise Sauce

Makes: Serves 2

Prep Time: 1-2 hr

Cook Time: 35 mins

Ingredients

Steak Frites

·      13½ oz (380 g) New York strip x 2

·      4 large russet potatoes

·      Peanut oil for frying

·      Butter, herbs, Maldon salt

Béarnaise Sauce 

·      3 egg yolks

·      125g unsalted butter, melted

·      1 shallot, finely diced

·      8–12 crushed peppercorns

·      1 tsp coriander seed, crushed

·      2 tbsp white wine vinegar

·      2 tbsp chopped tarragon leaves (+ stems for reduction)

·      ¼ tsp Dijon mustard

·      Salt and lemon juice to taste

Steps

Béarnaise Sauce 

1. Reduce vinegar with shallots, peppercorns, coriander, and tarragon stems to ½ tbsp liquid. Cool.

2. Whisk yolks with 1 tbsp water, Dijon, and the reduction over low heat until thick (sabayon stage).

3. Slowly whisk in melted butter to form an emulsion.

4. Stir in chopped tarragon and reserved shallots. Adjust seasoning with salt and lemon juice.
   

Steak Frites

1. Cut Frites by hand or in machine. Wash off starch. Pat dry. In a deep pan add the oil and heat up to 325F/160C and do the first cook (blanch) of the potatoes for 7-9 mins until soft and not coloured. Drain and set aside in the fridge.

2. Sear the steak flipping every 30-40 seconds for a deep crust in a pan. Cook to desired temp. Baste with butter and herbs. Let it rest a good 8 mins. 

3. Meanwhile crisp up the fries in oil heated to 375F/190C for a couple minutes until golden brown.  

4. Slice steak on the diagonal. Serve with crispy fries and lashings of Béarnaise.

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