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Steak Frites & Bearnaise for ep.4 of my restaurant series ♥️. This was the first sauce I learned to cook while working in the industry and I made it no less than 50 times before I was allowed to serve it to guests 😂.
I’ve taken some liberties with the Bernie clearly…but I love it this way!

Steak Frites & Bearnaise

By Nadia Aidi
Steak Frites & Bearnaise for ep.4 of my restaurant series ♥️. This was the first sauce I learned to cook while working in the industry and I made it no less than 50 times before I was allowed to serve it to guests 😂.
I’ve taken some liberties with the Bernie clearly…but I love it this way!

Ingredients 

  • 1 shallot, brunoise
  • 2-3 yolks
  • 2.5 tsp red wine vinegar
  • 2.5 tsp white wine
  • 1.5 tbsp fresh tarragon
  • 1 tbsp fresh chives, more for topping
  • 8 oz unsalted melted butter
  • 1 tsp dried tarragon
  • 2 squirts tabasco
  • 1/4 tsp white pepper
  • Salt & Black pepper to taste
  • 2-4 ribeyes
  • 4 russet potatoes
  • Neutral oil for frying the potatoes

Directions 

  • Peel the potatoes and cut to desired thickness for the fries. Soak them in ice water for 2 hrs or overnight
  • Sprinkle salt on your ribeyes and salt brine in the fridge for 1 hour
  • Preheat a pan with oil to 275F. Pat dry your potatoes and fry in batches for 5-6 min. You want them super soft and thoroughly cooked
  • Place on a sheet pan over paper towels and place in the freezer for 30-45 minutes
  • Melt your butter and set aside to cool.
  • To a skillet add your shallot, tarragon (s), chives, vinegar and wine. Turn heat on to medium low. Let the liquid fully absorb while mixing often. Ensure you don’t burn and let cool
  • Bring your steak to sit at room temp
  • Add the yolks to a large glass or metal bowl, add 2 tbsp butter, the prepared tarragon, white pepper and tabasco
  • Fill a small sauce pan with 1/3 water. Bring to a simmer and lower to medium heat
  • Add the bowl with the yolks and whisk vigorously until they become pale yellow and thick. Don’t scramble or walk away for a second! I find it takes about 2 minutes
  • Off the heat, drizzle the rest of the butter and emulsify
  • Preheat a cast iron on high for 2 minutes
  • Pat dry your steak and sear for 3 min per side for med rare, depending on thickness obvs. Let it rest
  • Turn fry oil up to 375F. Fry them in batches until golden brown. Hit them with salt and parsley
  • Slice steak, serve with bearnaise, chives, black pepper and the fries

Video

Nutrition information is automatically calculated, so should only be used as an approximation.

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