French-style Steak with Frites and Bearnaise - Traditional Bistro Meal
Juicy seared ribeyes served with extra-crispy twice-fried fries and a smooth tarragon bearnaise sauce. Make this upscale French favorite right in your kitchen.
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Cooking tools:
- Deep-fry thermometer
- Cast iron skillet
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
- Colander
- Slotted spoon
- Measuring spoon
- Spoon
- Plate
- Paper towel
- Freezer
- Refrigerator
- Stove
Ingredients
- 1 tiny shallot, chopped super small
- 1-2 yolks from eggs
- 2 1/2 spoonfuls red wine vinegar
- 2 1/2 spoonfuls white wine
- 1 1/2 spoonfuls fresh tarragon, cut up
- 1 spoonful dried tarragon
- 1 spoonful chopped fresh chives, with extra for topping
- 225g melted unsalted butter
- 2 splashes Tabasco sauce
- 1/4 spoonful white pepper
- Salt and black pepper, however much you want
- 2-4 steaks (ribeye)
- 4 russet potatoes
- Plain cooking oil for frying
- Chopped fresh parsley for decoration
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