Oh no not a steak frites recipe 😫 Should she forgive him? Ingredients French Fries: - Russet potatoes - Frying oil - Salt Bernaise Sauce: - 3 egg yolks - 1 tbsp chopped shallot - 3 tbsp white wine vinegar - 1 tbsp chopped fresh tarragon - 1 cup of clarified butter - Salt and black pepper - Lemon juice to taste - 1 TBSP hot water Steak: - Striploin (use whatever steak you like) - High smoke point oil - 2 TBSP of butter - Salt and pepper - Rosemary and thyme - Garlic - Shallots Instructions French Fries: - Cut the russet potatoes into strips. - Simmer in salted water for about 10 minutes, or until just starting to fall apart. Drain and chill in the freezer. - Fry at 300°F (150°C) for 5 minutes, then chill again. - Fry at 355°F (180°C) for about 3 minutes, or until golden brown and crispy. - Season with salt. Béarnaise Sauce: - Reduce the white wine vinegar with the chopped shallots and a sprig of tarragon until reduced by half. - In a bain-marie, whisk the egg yolks with 1 tbsp of the vinegar reduction until thickened. - Remove from the heat and slowly whisk in the clarified butter until emulsified. - Stir in the chopped tarragon and lemon juice. Season with salt and pepper. - If needed, whisk in 1 tbsp of hot water to thin the sauce. Steak: - Dry-brine the steak with salt and refrigerate uncovered for at least 4 hours, preferably overnight. - Sear in a pan over medium-high heat with a high-smoke-point oil until the internal temperature reaches 130–135°F (54–57°C) for medium-rare. - Rest for 10 minutes before slicing. - @papabwoi