Steak Frites

Ingredients

• 12 entrecôte steaks (rib-eye) or bavette (flank), 250–300g each
• 22 tbsp clarified butter or vegetable oil
• 3Salt and freshly ground black pepper
• 4600g floury potatoes (Maris Piper or similar), cut into thin frites
• 5Vegetable oil, for deep-frying
• 6For béarnaise: 3 egg yolks, 200g clarified butter, 2 tbsp white wine vinegar, 1 shallot, fresh tarragon
• 7Watercress or green salad, to serve

Instructions

1. 1For the frites: blanch potato sticks in oil at 140°C for 5 minutes, drain, and chill. Before serving, fry at 185°C until golden and crisp. Season immediately with salt.
2. 2Make the béarnaise: reduce white wine vinegar with shallot and peppercorns, strain, and whisk with egg yolks over a bain-marie to a ribbon stage. Slowly whisk in warm clarified butter. Stir in chopped tarragon and season.
3. 3Take steaks out of the fridge 30 minutes before cooking. Pat dry and season generously.
4. 4Heat a cast-iron pan until very hot. Add clarified butter and sear steaks for 2–3 minutes per side for medium-rare (adjust to preference).
5. 5Rest the steaks for 5 minutes, loosely covered.
6. 6Slice against the grain if using bavette.
7. 7Serve at once with a pile of crispy frites, a generous spoonful of béarnaise, and watercress on the side.