Steak Frites with Béarnaise Sauce
Oh, boy! Let me tell you, few culinary creations make my heart sing quite like a sizzling plate of **Steak Frites with Béarnaise Sauce**. Just the thought of juicy ribeye steaks paired with hand-cut frites (yes, I said “frites”—I like to pretend I’m dining in a chic Parisian bistro) and that rich, tangy sauce brings back memories of my first trip to France. There I sat, at a quaint sidewalk café, indulging in this classic meal while pretending to look sophisticated. Spoiler alert: I probably looked more like a toddler with spaghetti.
This recipe is a labor of love but oh, is it worth it! The combination of the meaty ribeye, crispy fries, and that velvety Béarnaise sauce is truly a match made in heaven. Plus, it’s perfect for impressing friends or treating yourself after a long week. So grab your apron; it’s time to make some magic in the kitchen!
What’s in Steak Frites with Béarnaise Sauce?
– **Ribeye Steaks**: About 250g each, these beauties are rich and marbled, giving you that tender, juicy bite that’s hard to resist. Bring them to room temperature before cooking for the best results.
– **Salt and Black Pepper**: Simple, huh? But seasoning is everything! Feel free to get a little heavy-handed on these to enhance the steak’s flavor.
– **Olive Oil or Butter**: Use about 2 tablespoons. I gravitate toward butter for its richness—it’s the French way after all!
– **Fresh Parsley**: Just a sprinkle of this chopped herb for garnish; it adds color and a fresh note to finish off your plate.
– **Russet Potatoes**: You’ll need 3 large ones. These starchy spuds are perfect for frying into crispy frites.
– **Vegetable Oil**: Enough for frying, you’ll want it to be nice and hot to achieve that crispy exterior.
– **White Wine Vinegar and Dry White Wine**: Each in 1/4 cup. This combo creates the base for your Béarnaise sauce. I recommend a decent Sauvignon Blanc for the white wine; it adds a fantastic flavor.
– **Shallots**: You’ll need 2 finely chopped. They add a sweetness that balances the acidity of the sauce beautifully.
– **Egg Yolks**: Just 2 of these golden gems! They’ll help thicken your Béarnaise into that luxurious texture we adore.
– **Unsalted Butter**: 1/2 cup melted, because the richness is what dreams are made of!
– **Fresh Tarragon**: Only 1 tablespoon, but don’t skip it; it’s the herb that defines Béarnaise.
– **Salt and Pepper** (to taste): You’ll need these again for seasoning your sauce.
Is Steak Frites with Béarnaise Sauce Good for You?
Ah, the burning question! While we can’t exactly call it an everyday health food, there are definitely some perks to this dish. Starting with **ribeye steaks**, they’re a great source of protein and vitamin B12, which is vital for energy and brain health.
Now, let’s talk about those **russet potatoes**—while fried goodies aren’t the pinnacle of health, using fresh potatoes means they’re also providing fiber and potassium. If you’re feeling adventurous, swap regular potatoes for sweet potatoes for a healthier, antioxidant-rich option!
Of course, the **Béarnaise sauce** is rich due to the egg yolks and butter, so moderation is key here. The **tarragon** adds a touch of herbal goodness to the mix, too. Just keep in mind the caloric content; these can add up quickly!
Ingredients
– **Ribeye steaks:** 2 (about 250g each)
– **Salt & black pepper:** to taste
– **Olive oil or butter:** 2 tbsp
– **Fresh parsley:** chopped, for garnish
– **Russet potatoes:** 3 large
– **Vegetable oil:** for frying
– **White wine vinegar:** 1/4 cup
– **Dry white wine:** 1/4 cup
– **Shallots:** 2, finely chopped
– **Egg yolks:** 2
– **Unsalted butter:** 1/2 cup, melted
– **Fresh tarragon:** 1 tbsp, chopped
– **Salt & pepper:** to taste
How to Make Steak Frites with Béarnaise Sauce?
1. **Prepare the Frites**:
Start by peeling your russet potatoes and slicing them into thin strips—aim for about 1/4 inch thick. Pop them in a bowl of cold water and let them soak for at least 30 minutes to get rid of excess starch (trust me, it makes a difference!). After soaking, drain and pat them dry with paper towels.
2. **Fry the Potatoes**:
Grab a deep frying pan or pot and heat up the vegetable oil to 180°C (350°F). Fry the potatoes in small batches (don’t crowd the pan) for about 5-6 minutes until they’re golden and crispy. Drain them on paper towels and season generously with salt. You’ll want to resist eating them all at this point—don’t worry, there’s plenty more to come!
3. **Cook the Steak**:
Let your ribeye steaks warm up to room temperature for about 30 minutes. This ensures an even cook. Season them really well with salt and black pepper. Heat a skillet or grill over high heat, add olive oil or butter, and when it’s hot, place your steaks in there. Sear them for 3-4 minutes on each side for a medium-rare finish (or adjust to your liking). Once done, take them off the heat, cover with foil, and let them rest for about 5 minutes before slicing.
4. **Make the Béarnaise Sauce**:
In a small saucepan, mix together the white wine vinegar, white wine, and chopped shallots. Let it simmer until reduced to about 2 tablespoons, then strain out the shallots and let it cool slightly. In a mixing bowl, whisk the egg yolks with the strained mixture until light and foamy. Set that bowl over a pot of simmering water (this is your double boiler) and whisk continuously until thickened and pale. Pour in your melted butter gradually while whisking until your sauce is thick and beautiful. Stir in the fresh tarragon and season with salt and pepper.
5. **Presentation**:
Now, the best part! Slice your rested steak against the grain and arrange it on a plate. Drizzle that glorious Béarnaise sauce over the steak and serve it with a generous helping of your frites. Toss a little chopped parsley on top for that extra touch of elegance.
Fry Up Some Notes!
– The key to crispy frites is ensuring your oil is hot enough! If it’s too cool, you’ll just end up with soggy potatoes.
– If you’re feeling ambitious, you can make the Béarnaise sauce ahead of time and gently warm it up right before serving.
– Pair this divine dish with a glass of bold red wine—because, why not? Treat yourself!
If you decide to try this recipe (and I really hope you do!), I’d love to hear how it turns out. Was your steak perfectly cooked? Did you resist the urge to snack on all the frites? Cooking is all about enjoyment and making memories, so share your experiences! Bon appétit!
