Recipe courtesy of Mary Berg
Steak Frites with Béarnaise-ish
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1274
- Total Fat
- 88
- Saturated Fat
- 29
- Carbohydrates
- 71
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 53
- Cholesterol
- 191
- Sodium
- 1583
- Total: 55 min
- Active: 45 min
Ingredients
1 boneless ribeye steak, about 2 centimeters (1-inch) thick (500 grams/1 pound)
2 large russet potatoes, scrubbed clean, cut into 1-centimeter (1/2-inch) fries
Canola oil
Kosher salt
1 teaspoon olive oil
Freshly ground black pepper
1 tablespoon butter (15 grams)
2 garlic cloves, unpeeled, divided
4 sprigs fresh tarragon, divided
1/4 cup mayonnaise
1 to 2 teaspoons lemon juice
1 tablespoon finely chopped chives
Directions
- Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
- Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 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.
- Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
- Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
- To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.