Beef Frites with Sauce (Print Version)

# Ingredients:

→ Béarnaise Sauce

01 - 1 tiny diced shallot (fine cubes)
02 - 1-2 yolks from eggs
03 - 2.5 spoonfuls red wine vinegar
04 - 2.5 spoonfuls white wine
05 - 1.5 spoonfuls chopped fresh tarragon
06 - 1 spoonful dried tarragon
07 - 1 spoonful diced fresh chives, plus extra for topping
08 - 225g melted unsalted butter
09 - 2 splashes Tabasco sauce
10 - 1/4 spoonful white pepper
11 - Salt and black pepper, as needed

→ Main Components

12 - 2-4 cuts of ribeye
13 - 4 brown russet potatoes
14 - Plain oil for deep frying
15 - Chopped fresh parsley for topping

# Instructions:

01 - Strip the brown potatoes and slice them how thick you want your fries. Drop them in icy water overnight or for 2 hours to wash away extra starch.
02 - Cover your ribeyes with plenty of salt and stick them in the fridge for an hour to get that dry salt coating.
03 - Warm oil to 135°C (275°F). Wipe potatoes completely dry and cook in small groups for 5-6 minutes until they're soft all through but not brown yet.
04 - Move those half-cooked potatoes to a tray lined with paper and stick them in the freezer for 30-45 minutes so they firm up.
05 - Heat butter till fully liquid and let it sit a bit to cool down.
06 - Mix shallot, both tarragon types, chives, wine and vinegar in a pan. Heat slowly until all the liquid's gone, stirring often so nothing burns. Let the mix cool afterward.
07 - Get your steaks out of the cold and let them warm up to room heat before you cook them.
08 - In a big glass or metal bowl, throw together egg yolks, 2 spoonfuls of that melted butter, your cooled herb mix, white pepper and some Tabasco.
09 - Pour about 3cm water in a little pot. Bring it to a bubble then turn down to medium heat.
10 - Put your bowl with the egg mix over the steamy water (don't let it touch the water) and beat it fast until it's light yellow and thick, about 2 minutes. Watch it close or you'll end up with scrambled eggs.
11 - Take it off the heat and slowly pour in the rest of your butter while whisking hard to make everything smooth and mixed.
12 - Get a cast iron pan super hot for 2 minutes. Dry your steaks completely and cook them roughly 3 minutes on each side for pink middle (longer if they're thick). Let them sit before cutting.
13 - Turn up oil heat to 190°C (375°F). Fry those pre-cooked potatoes in batches till they're golden and crunchy. Sprinkle with salt and parsley right away.
14 - Cut the rested meat across the grain. Set it on plates with crunchy fries and a big dollop of béarnaise sauce. Top with fresh chives and some black pepper.

# Notes:

01 - Frying potatoes twice makes them super crunchy outside but soft inside
02 - Letting meat sit after cooking keeps all the juicy goodness inside
03 - You can make this fancy sauce up to an hour before and just keep it warm

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