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Sunday nights at our house mean my signature steak and fries, a meal that always gets everyone excited. I've tweaked this dish over time to hit that sweet spot—juicy meat alongside perfectly golden fries. My homemade béarnaise sauce adds that special touch, turning a simple bistro classic into something truly special for the family.
Crafting a Memorable Meal
I picked up this cooking method from Chef Nadia and it's become my go-to kitchen treasure. Frying the potatoes twice makes them insanely crunchy. And everyone goes crazy for my béarnaise with its tiny kick of tabasco. Guests can't believe I whip it all up from scratch when they taste it.
Shopping List
- Potatoes: 4 large firm russets
- Meat: Quality ribeyes from my local butcher
- For my béarnaise sauce:
- One crisp shallot
- Farm-fresh egg yolks
- My go-to red wine vinegar
- Decent cooking white wine
- Garden-picked tarragon
- Freshly snipped chives
- Unsalted butter I always use
- A dash of Tabasco
- Ground white pepper
- Oil: For ideal frying
- Seasoning: Coarse salt and black pepper
Step-by-Step Guide
- Getting the fries ready
- The night before, I carefully slice my potatoes and soak them in ice water overnight.
- The ultimate steak
- I coat my steaks with plenty of salt and let them chill in the fridge. Always pat them completely dry before cooking.
- First frying round
- I cook the fries slowly at 135°C until soft but not brown. A quick trip to the freezer preps them for later.
- My famous sauce
- I create my béarnaise with care, starting by steeping the herbs. The key moment comes when adding butter—you need to go slow and watch closely.
- Finishing touches
- I fry my potatoes one last time at 190°C for that golden crunch while my steaks rest after sizzling in a hot pan.
Béarnaise Sauce Tips
My family talks about my béarnaise all the time. Don't skimp on butter but cool it down before mixing it in. Keep whisking constantly and watch the heat like a hawk. Sometimes I brown the butter beforehand for an amazing nutty flavor that takes it to another level.
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Tasty Twists
I switch up the meat cuts depending on what I'm feeling or what's in season. Filet mignon shows up for special gatherings. Sometimes I throw fresh parsley into my béarnaise, and when I want to surprise everyone, I make sweet potato fries instead. Using balsamic vinegar in the sauce works great when I'm going for a milder flavor profile.
Frequently Asked Questions
- → What's the trick for cooking steak right?
- Make sure your pan is super hot, and let the steak rest after cooking. Time it based on how thick it is and how you like it cooked.
- → Why soak the potatoes?
- Soaking removes surface starch, making the fries crunchier. Double frying also helps get that crisp texture.
- → How do I save a broken béarnaise sauce?
- If it separates, stir in a tablespoon of hot water and whisk quickly. Alternatively, start fresh with a new egg yolk and gradually mix the sauce back in.
- → How long should I cook steaks?
- For medium, about 3 minutes per side. Cook less for rare, longer for well-done. Always heat the pan until it's very hot.
- → Can I prepare béarnaise sauce ahead?
- It's best made fresh, but you can keep it over a warm water bath for up to an hour. Reheating on direct heat isn’t a good idea.