Steak with Béarnaise Sauce & Frites

Name: Steak with Béarnaise Sauce & Frites
Total time: 40 min
Ingredients: 6, (6-ounce/170 g) New York strip or filet mignon steaks; Freshly ground black pepper; Sprinkle of Garlic-Infused olive oil; 2¼ pounds (1.2 kg) potatoes, (such as russet or Idaho, peeled and cut into ¼-inch (6 mm) sticks); Good-quality sunflower or olive oil (for deep-frying); Flaky sea salt; Watercress or arugula leaves, (optional); ¼ cup (60 ml) tarragon vinegar; ¼ cup (60 ml) dry white wine; 2 teaspoons finely chopped scallion greens; Pinch of freshly ground black pepper; 2 large organic (free-range egg yolks); ½ to 3/4 cup (113 g to 170 g/1 to 1½ sticks) salted butter, (diced); 1 tablespoon freshly chopped French tarragon leaves, (plus more to garnish)

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Everyone needs a recipe for classic Steak with Béarnaise Sauce & Frites. This one from Darina Allen is perfect - why not indulge? Add a glass of red wine.

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Cooking tools:

Cast iron grill pan
Deep fryer
Deep-fry thermometer
Saucepan
Whisk
Chef's knife
Cutting board
Peeler
Measuring cup
Measuring spoon
Mixing bowl
Vacuum flask
Stove
Paper towel
Plate

Ingredients

6, (6-ounce/170 g) New York strip or filet mignon steaks
Freshly ground black pepper
Sprinkle of Garlic-Infused olive oil
2¼ pounds (1.2 kg) potatoes, (such as russet or Idaho, peeled and cut into ¼-inch (6 mm) sticks)
Good-quality sunflower or olive oil (for deep-frying)
Flaky sea salt
Watercress or arugula leaves, (optional)
¼ cup (60 ml) tarragon vinegar
¼ cup (60 ml) dry white wine
2 teaspoons finely chopped scallion greens
Pinch of freshly ground black pepper
2 large organic (free-range egg yolks)
½ to 3/4 cup (113 g to 170 g/1 to 1½ sticks) salted butter, (diced)
1 tablespoon freshly chopped French tarragon leaves, (plus more to garnish)