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Sunday nights at our house mean one thing: my signature steak and fries that gets everyone excited. I've tweaked this meal over time to nail that sweet spot between a tender, juicy steak and perfectly golden fries. My homemade béarnaise sauce adds that special something that turns a simple bistro classic into a real treat for the family.
The Magic Behind a Wonderful Dinner
I picked up this dish from watching Chef Nadia, and it's become my go-to cooking treasure. Frying the potatoes twice gives them that irresistible crunch. And my béarnaise with a tiny splash of Tabasco always wows everyone. Guests can't believe I make it all from scratch when I tell them.
Shopping List
- Potatoes: 4 large, firm russet spuds
- Meat: Premium ribeyes from my trusted local butcher
- For my béarnaise sauce:
- One crisp shallot
- Farm-fresh egg yolks
- My favorite red wine vinegar
- Decent cooking white wine
- Garden-picked tarragon
- Freshly snipped chives
- My regular unsalted butter
- A dash of Tabasco
- Ground white pepper
- Oil: For spot-on deep frying
- Seasoning: Coarse salt and black pepper
Step By Step Approach
- Getting the fries ready
- The night before, I slice my potatoes carefully and soak them in ice-cold water overnight.
- The ultimate steak
- I rub plenty of salt on my steaks and let them chill in the fridge. The key is patting them completely dry before cooking.
- First frying round
- I start by cooking the fries slowly at 135°C. They should be soft but not browned. A quick trip to the freezer preps them for the next stage.
- My trademark sauce
- I lovingly create my béarnaise by first steeping the herbs. The crucial part is mixing in the butter - you need to go slow and watch it closely.
- Last touches
- I finish my fries at 190°C for perfect golden crispness while my steaks rest after their time in the hot pan.
Béarnaise Sauce Know-How
My family raves about my béarnaise sauce. The trick? Don't skimp on butter but let it cool down before you mix it in. I keep whisking non-stop and watch the heat like a hawk. Sometimes I brown the butter ahead of time for an amazing nutty flavor that's out of this world.
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Tasty Twists
Depending on my mood and what's in season, I'll swap out different cuts of meat. Filet mignon shows up for special occasions. Sometimes I toss fresh parsley into my béarnaise, and when I want to surprise everyone, I make sweet potato fries instead. Using balsamic vinegar in the sauce is my favorite way to create a milder version that's just as good.
Frequently Asked Questions
- → How do I cook the perfect steak?
- Start with a really hot pan, and don’t skip letting the steak rest afterward. Cook time depends on thickness and your preference.
- → What’s the point of soaking potatoes?
- It gets rid of surface starch, making fries crispier. Double frying them is also key for that golden crunch.
- → What if my béarnaise sauce splits?
- Add a tablespoon of warm water and whisk like crazy. Or start fresh with a raw egg yolk, adding the sauce back slowly.
- → What’s the best steak doneness?
- Aim for 3 minutes per side for medium. Go shorter for rare, longer for well-done. Always use a hot pan.
- → Can I make the sauce ahead?
- It’s best freshly made, but you can keep it warm in a double boiler for up to an hour. Avoid direct heat to rewarm.