Entrecote with fries and Bearnaise sauce
Steak with fries and bearnaise sauce is a true classic in Belgium, but also in the Netherlands, and for good reason. This combination is gold. Entrecote pairs perfectly with the creamy sauce, and let’s be honest: fries with your tender steak are always a good idea. Just make sure you choose an entrecote from a quality breed, and with Black Angus you’re definitely in the right place.
Preparation
Take the entrecotes out of the refrigerator and packaging and pat them dry with kitchen paper. Season the steaks all over with freshly ground black pepper and sea salt and let them come to room temperature.
Light the BBQ and start with indirect heat at around 120 degrees.
BBQ preparation
Once the BBQ is up to temperature, place the steaks on the indirect side of the grill and close the lid. Cook the entrecotes until they reach an internal temperature of 48 degrees. The easiest way to monitor this is with a core thermometer with a probe.
Preparing bearnaise sauce
Meanwhile, prepare a saucepan for the béarnaise sauce. Finely chop the shallot and add it to the pan. Then add the water, white wine vinegar, tarragon and a bit of pepper and place the pan over low heat. Warm the ingredients gently for a few minutes, then remove the pan from the heat. Let it cool for about 2 minutes.
Add the 2 egg yolks and return the pan to low heat while whisking vigorously. Continue whisking for about 2 minutes and then add the cold butter cubes.
Keep stirring with a whisk until the butter is fully incorporated and the sauce reaches a mayonnaise like consistency. Remove the pan from the heat, add salt to taste and keep the sauce warm with a lid on until ready to serve.
Once the internal temperature of 48 degrees is reached, remove the entrecotes from the BBQ. Prepare the BBQ for high direct heat at 230 to 250 degrees. A cast iron grate is ideal for creating nice grill marks.
Now also heat your deep fryer, air fryer or oven and cook the fries until golden brown and crispy.
Once the BBQ is ready, place the entrecotes back on the grill and sear them for 1.5 to 2 minutes per side. Check the internal temperature again. At 52 degrees you will have a perfect medium rare result. Cook further if you prefer a different doneness.
Remove the entrecotes from the BBQ when they are done and place them on a cutting board. Slice the steaks into thin pieces and serve them nicely on a plate with a portion of fries and a bowl of bearnaise sauce. Finish with a pinch of coarse sea salt and serve immediately.
ENJOY!
