Steak fries béarnaise (Print Version)

# Ingredients:

01 - 1 finely diced shallot.
02 - 1 or 2 egg yolks.
03 - 2.5 teaspoons of red wine vinegar.
04 - 2.5 teaspoons of white wine.
05 - 1.5 tablespoons of fresh tarragon.
06 - 1 teaspoon of dried tarragon.
07 - 1 tablespoon of fresh chives.
08 - 225g (8oz) unsalted butter.
09 - A couple of drops of Tabasco.
10 - 1/4 teaspoon of white pepper.
11 - Salt and black pepper.
12 - 2 to 4 ribeye steaks.
13 - 4 russet potatoes.
14 - Neutral oil for frying.

# Instructions:

01 - Peel the potatoes and slice them into fries. Soak in icy water for 2 hours or overnight.
02 - Sprinkle salt on the steaks and chill them in the fridge for 1 hour.
03 - Fry at 135°C (275°F) for 5-6 minutes until soft. Drain and freeze for 30-45 minutes.
04 - Cook down shallot, herbs, vinegar, and wine until reduced. Let it cool afterward.
05 - Whisk the egg yolks with butter and aromatics over a water bath until thick and creamy.
06 - Sear in a hot skillet for 3 minutes per side. Then rest the steaks.
07 - Fry at 190°C (375°F) until golden brown. Season with salt and parsley.

# Notes:

01 - Fries are crispier with a double fry method.
02 - Béarnaise sauce is best served straight away.

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