Steak fries béarnaise (Print Version)

# Ingredients:

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

# Instructions:

01 - Peel the potatoes, then slice them into sticks. Soak in ice water for a few hours or overnight.
02 - Season the meat with salt and leave it in the fridge for about an hour.
03 - Cook at 135°C for 5 to 6 minutes until softened. Drain and freeze for 30 to 45 minutes.
04 - Simmer shallots, herbs, vinegar, and wine. Let it cool afterward.
05 - Whisk egg yolks with butter and seasonings over a water bath until it thickens.
06 - Cook the steaks on high heat for about 3 minutes per side. Rest before serving.
07 - Fry at 190°C until golden and crispy. Sprinkle with salt and parsley to finish.

# Notes:

01 - Double frying makes the fries crispy.
02 - Béarnaise sauce is best served fresh.

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