Steak frites with Béarnaise sauce

If I could choose one last meal on earth, it would absolutely, without a doubt, be steak frites. A classic French bistro dish that, in my opinion, stands out for its simplicity and elegance.

Three elements make this dish perfectly balanced: an incredible steak, crispy fries, and heavenly Béarnaise sauce. The choice of steak is, of course, up to you. In Belgium and France, this dish is often served with entrecôte, but bavette, ribeye, hanger steak, or whatever you prefer—it all works. Personally, I went with ribeye. 

Preparing steak frites 

With only three elements, there’s no room for shortcuts. No frozen fries—just fresh, homemade fries from scratch. 

• First, slice the potatoes into thick slices, then cut them into fries. Make them as thick or thin as you like. I prefer to leave the skin on.

• Rinse the fries with water and let them dry on some kitchen paper. Meanwhile, heat the fryer to 150°C and pre-fry the fries for 4-5 minutes.

• Place a pan on the stove with a small amount of hot water. Bring it to a gentle simmer and place a bowl on top, making sure it doesn’t touch the water!

• Add the egg yolks, salt and pepper, lemon juice, and water to the bowl and whisk lightly for about a minute.

• You don’t want the eggs to get too hot, or you’ll end up with scrambled eggs. Tasty, but not what we’re going for.

• Add the cold butter, three cubes at a time, while continuously whisking. Keep going until all the butter is incorporated and the mixture thickens.

• Stir in the chopped chervil and tarragon. Cover with a plate and set aside to keep the Béarnaise sauce warm.

• Cook the steak in a cast-iron pan until both sides are golden brown and the inside is beautifully blushing medium-rare.

• Fry the fries again at 180°C until golden brown.

• Slice the steak, salt the fries, and drizzle that divine Béarnaise sauce over your steak like a true Frenchman.

ENJOY!
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