Steak frites with bearnaise-ish
Try the uptown version of this French bistro classic the steak frites served with Mary Berg's version of a bearnaise sauce! You'll feel fancy without all the hassle.
SERVES
2
Ingredients
Steak
- 1 (500g) boneless ribeye steak, about 2 cm (1-inch) thick
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon (15g) butter
- 1 clove garlic, peeled
- 2 sprigs fresh tarragon
Frites
- 2 large russet potatoes, scrubbed clean, cut into 1 cm fries
- Canola oil
Bearnaise-ish Sauce
- 2 garlic cloves, peeled
- 2 sprigs tarragon
- 1/4 cup mayonnaise
- 1 to 2 tsp lemon juice
Garnish
- 1 tablespoon chives, finely chopped
- Salt and pepper to taste
Directions
For the Steak
- Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200°F (95°C). Line a baking sheet with a cooling rack or paper towel and set aside.
For the Frites
- Place potatoes into a Dutch oven or large heavy bottomed pot. Cover the potatoes with about one centimetre of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about five minutes.
- When boiling, remove the lid and cook, without stirring, for 10 minutes.
- Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck, and cook for another 10 minutes or until golden and crisp.
- Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
Time to Cook the Steak
- Heat a large cast iron skillet over medium-high heat.
- Pat steak dry with paper towel. Rub with olive oil and season with salt and pepper.
- Add to pan and sear for three to four minutes per side or until golden brown.
- Add the butter into the pan along with one clove of unpeeled garlic and two sprigs of tarragon.
- Carefully tilt the pan slightly and spoon the butter over the steak for one to two minutes for medium or until the steak is cooked to your liking.
- Remove the steak from the pan and set aside to rest for five to 10 minutes.
For the Bearnaise-ish Sauce
- Meanwhile, peel and mince the remaining garlic, finely chop the remaining two sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
To Serve
- Cut the steak into one centimetre (1/2 -inch) thick slices and transfer to two plates along with the fries,
- Scatter chives and add a dollop of bearnaise-ish sauce. Season with a bit more salt and pepper. Enjoy!
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