steak frites with bearnaise sauce

Amanda Recipes January 25, 2025January 25, 2025

Steak Frites With Bearnaise Sauce

Like a scene from a French bistro, steak frites with Béarnaise sauce invites you to indulge in a timeless culinary experience. You might wonder how such a simple dish can evoke such rich flavors and textures, pairing the tender, seared steak with the crispy allure of golden fries. As you consider the origins and preparation of this classic, it’s intriguing to think about what makes the Béarnaise sauce the perfect companion to elevate this meal. What secrets lie in its creamy depths that transform a plate into a memorable feast?

Why You’ll Love This Recipe

When you want to impress at your next dinner, steak frites with Béarnaise sauce is an unbeatable choice. This classic combination of tender ribeye steak and crispy fries is sure to delight. The ribeye’s rich flavor pairs perfectly with the double-fried potatoes, delivering that ideal crunch. The gourmet touch comes from the Béarnaise sauce, made with high-quality ingredients like fresh tarragon and unsalted butter, elevating your meal to restaurant quality. The recipe breaks down into three easy parts: steak, fries, and sauce, each with clear instructions. Plus, you can customize seasonings to suit your taste. Notably, this dish is also high in calories and fat, making it a satisfying indulgence. Whether it’s a date night or a special occasion, this dish offers impressive presentation and a delightful French bistro experience right at home.

History

Steak frites isn’t just a delicious dish; it’s steeped in rich history that traces its roots back to both France and Belgium.

The Belgians claim they first paired steak with fries in the 17th century, while the French transformed this combination into a culinary classic. Belgian villagers began frying potato strips during winter as a substitute for fish, leading to the creation of their famous fries.

In the early 19th century, Americans dubbed them “French fries.” The French refined the dish further by developing the Béarnaise sauce, which enhances the steak’s flavor. This culinary rivalry between France and Belgium adds to the dish’s cultural significance.

Today, steak frites is a staple in French cuisine, showcasing the shared culinary heritage of both nations and celebrating their unique contributions to this beloved dish.

Recipe

Steak Frites With Béarnaise Sauce Recipe

Steak frites, a classic French dish featuring a beautifully seared ribeye steak served with crispy French fries and a rich Béarnaise sauce, is a delightful meal that brings together robust flavors and textures. The ribeye steak is renowned for its marbling and tenderness, making it the perfect cut for this dish. This dish is a timeless pairing of steak and fries that creates an impressive meal.

The accompanying fries deliver a satisfying crunch, while the Béarnaise sauce, with its creamy, herby notes, elevates the entire experience. To prepare steak frites with Béarnaise sauce, you’ll need to focus on three main components: the steak, the sauce, and the fries. Each element requires attention to detail to achieve the ideal balance of flavors.

Following this recipe will help you create a restaurant-quality meal right in your own kitchen.

Ingredients:

Ribeye or Entrecôte steak
Salt
Pepper
Olive oil
Unsalted butter
Garlic
Fresh thyme
Egg yolks
White wine vinegar
Fresh tarragon
Shallots
Vegetable oil (for frying)
Russet potatoes
Vinegar (for blanching)
Maldon salt (optional, for finishing)

Cooking Instructions:

Prepare the French Fries: Start by peeling the russet potatoes and cutting them into ¼” thick strips. Rinse the cut potatoes in cold water to remove excess starch, then blanch them in a pot of boiling water mixed with a splash of vinegar for about 5 minutes.

Drain and let them dry completely on a clean kitchen towel.

Make the Béarnaise Sauce: In a small saucepan, combine white wine vinegar, chopped shallots, and fresh tarragon. Simmer until reduced by half, then strain and set aside to cool.

In a double boiler, whisk together the egg yolks and the vinegar reduction over low heat. Gradually whisk in melted unsalted butter until the sauce is emulsified. Season with salt and pepper to taste.

Cook the Steak: Season the ribeye steak generously with salt and pepper on both sides. Heat a cast iron skillet over medium-high heat and add olive oil.

Once the oil is shimmering, add the steak. Sear for about 4-5 minutes on one side before flipping. Add butter, garlic, and thyme to the pan, and baste the steak while it cooks for another 3-4 minutes for medium-rare.

Fry the Potatoes: In a deep fryer or a heavy pot, heat vegetable oil to 375°F. Carefully add the dry blanched potatoes in batches, frying until golden and crispy, about 4-5 minutes.

Remove the fries and drain them on paper towels. Season with salt immediately.

Assemble the Dish: Allow the steak to rest for about 5 minutes before slicing. Plate the steak, generously drizzle with Béarnaise sauce, and serve alongside the hot, crispy French fries.

Garnish with fresh herbs if desired.

Extra Tips: When cooking steak frites, verify your oil is at the correct temperature before frying the potatoes to achieve the best crispiness.

Additionally, using a meat thermometer can help you achieve your desired level of doneness for the steak. Remember to let the steak rest after cooking, as this significant step allows the juices to redistribute, resulting in a more flavorful and tender bite. Enjoy your culinary creation!

Final Thoughts

While enjoying steak frites with Béarnaise sauce, you’re not just savoring a meal; you’re experiencing a rich tapestry of culinary history and tradition.

This dish beautifully blends the contributions of both France and Belgium, showcasing the savory fries believed to have originated in the 17th century and the refined French sauce. Each bite reflects a shared culinary evolution, bringing together the best of both cultures.

The quality of the ingredients is essential, making the experience even more enjoyable. As you indulge, remember that steak frites represent a harmonious balance of flavors and textures.

This classic dish stands as a symbol of cultural exchange and culinary art, inviting you to appreciate its history and the creativity behind it.

FAQ

What questions do you have about making steak frites with Béarnaise sauce?

First, choose a ribeye or entrecôte steak for the best flavor. Season it well, and use a hot cast iron skillet to sear it on both sides. Additionally, consider cooking the steak using the sous vide method for precise temperature control and tenderness.

For frites, cut russet potatoes into ¼” strips, simmer them in salted water, then deep-fry until crispy.

When making the Béarnaise sauce, reduce white wine vinegar with tarragon, then whisk egg yolks over low heat. Gradually add melted butter, whisking constantly to emulsify.

Remember not to overcook the steak or rinse the potatoes after boiling. Keep the frites warm in the oven, and let the steak rest before slicing.

Enjoy your delicious meal!