STEAK FRITES & BEARNAISE SAUCE
Steak frites is a classic bistro dish of a simply cooked pan seared or grilled steak served with a generous pile of crisp, golden chips (French fries), often accompanied by a pat of herb butter, peppercorn sauce or béarnaise. It's beloved for its straightforward, satisfying contrast of juicy meat and crunchy potatoes. The dish originated in France and Belgium in the 19th century, where it became a staple of brasseries and cafés. Belgians often claim it as their own national comfort food while the French perfected the bistro style, so today steak frites sits comfortably as a Franco Belgian culinary cousin adored across Europe.
Béarnaise sauce is a rich, creamy emulsified sauce made from clarified butter and egg yolks, flavoured with a reduction of white wine and vinegar, shallots, crushed peppercorns and fresh tarragon and finished with a bright hit of chopped chervil or extra tarragon; it’s essentially a derivative of hollandaise with herbs that give it a sharp, aromatic lift, traditionally served with steak, eggs or vegetables. The sauce traces its name and style to 19th century France, often attributed to chef Jules Collinet of the restaurant Le Pavillon Henri IV in Saint‑Germain‑en‑Laye, though the “Béarnes(e)” label honours the Béarn region in southwest France rather than indicating the sauce originated there.
STEAK FRITES & BEARNAISE SAUCE
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STEAK FRITES & BEARNAISE SAUCE 〰️
Time: 45 minutes
Serves: 1 serve, add on another steak to up serve amount.
Frozen Fries
Chuck bag of fries onto tray and place in oven to packets cooking instructions.
On a plate add your steak, sliced if you prefer, douse it in béarnaise sauce and finish with lots of frites.
Bearnaise Sauce
1 large shallot, finely diced
100ml white wine
100ml white wine vinegar
1 tea sp black peppercorns
1 bunch tarragon, washed
3 egg yolks
200gm butter (melted to clarified)
1 lemon, juice and peel
Salt
Prep a small pot of water on heat and bring to a steam.
In another small pot add in shallot, white wine, white wine vinegar, half the tarragon and lemon peel. Place on medium heat and reduce reduction by minimum 2/3. Strain out and pop 2 tablespoons of the reduction in a heat proof bowl along with the egg yolks.
Whisk together the yolks and reduction over the steaming pot of water, you don’t want it bubbling. Whisk until its tripled in size and its pale and creamy. Take off heat and very slowly pour in the clarified butter whisking as you go. If easier use a food processor. Eyeball the mix and when you hit your desired sauce thickness stop adding clarified butter.
To finish add lemon juice and salt to taste and add in the rest of tarragon leaves, which you can finely dice before adding.
Steak
250gm scotch fillet
Olive oil
Salt
Pepper
Season scotch with olive oil, salt and pepper and pop to the side to come to room temperature.
Get heavy pan on medium high heat and bring up to a hot pan. Place the scotch fillet down and allow to sear for 1 minute. Flip over and sear the other side for another minute. Do this three times on each side for a total cooking time of six minute. Take off heat and allow to rest for 5-10 minutes.