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If you’ve ever dreamed of bringing a classic French bistro experience right into your own kitchen, this Steak Frites with Herb Béarnaise Sauce Recipe is your golden ticket. Imagine perfectly seared ribeye steaks, juicy and tender, paired with crispy, golden fries that have just the right crunch. But what truly elevates this dish is the velvety, aromatic herb béarnaise sauce, bursting with fresh tarragon, chives, and a delicate hint of red wine vinegar that transforms every bite into a celebration of flavor. Whether it’s a cozy dinner for two or a special treat, this recipe will have you feeling like a gourmet chef in no time.
Ingredients You’ll Need
This Steak Frites with Herb Béarnaise Sauce Recipe is wonderfully simple but precise ingredients are key. Each item plays an essential role, whether adding richness, crunch, or that fresh herbal zing that makes the sauce unforgettable.
- 1 shallot, finely diced (brunoise): Adds a subtle sweetness and depth to the béarnaise base.
- 1–2 egg yolks: The creamy foundation for your luscious sauce texture.
- 2½ tsp red wine vinegar: Brightens the béarnaise with a touch of tang.
- 1½ tbsp fresh tarragon, chopped: The star herb that delivers the authentic French flavor.
- 1 tsp dried tarragon: Layers more herbal complexity for richness.
- 1 tbsp fresh chives, chopped: Freshness and a mild oniony kick, plus extra for garnish.
- 8 oz unsalted butter, melted and cooled: Essential for that silky, buttery sauce finish.
- 2 dashes Tabasco sauce: A subtle spicy note to awaken the béarnaise.
- ¼ tsp white pepper: Gentle heat without overpowering the delicate sauce.
- Salt and pepper, to taste: To season everything perfectly.
- 2–4 ribeye steaks: The juicy, flavorful centerpiece of the dish.
- Salt: For seasoning your steak and fries to perfection.
- 4 russet potatoes: Classic choice for fries with a fluffy interior and crisp exterior.
- Neutral oil (e.g., canola or vegetable oil) for frying: For that perfect crispy fry texture.
- Fresh parsley, chopped (optional): Adds a pop of green and fresh aroma to your fries.
How to Make Steak Frites with Herb Béarnaise Sauce Recipe
Step 1: Prepare the Fries
Start by peeling your russet potatoes and slicing them into fries of whatever thickness you love. The trick here is soaking them in ice water for a couple of hours or more—this step flushes out excess starch, guaranteeing fries that crisp up beautifully when fried.
Step 2: First Frying for the Potatoes
Now, heat your frying oil to a gentle 275°F (135°C). Fry your potatoes in batches for about 5 to 6 minutes. You’re aiming for softness without browning, so be patient! Once done, drain them well and pop them onto a baking sheet to chill in the freezer for around 30 to 45 minutes. This little rest firms up the fries, setting you up for a perfect final crisp.
Step 3: Prepare the Steaks
While your fries are chilling, season your ribeye steaks generously with salt, then refrigerate them for an hour. This brining step helps lock in moisture for an even juicier result. Before cooking, let them sit out until they reach room temperature.
Step 4: Make the Herb Béarnaise Sauce
For the sauce, gently cook the shallots, fresh and dried tarragon, chives, and red wine vinegar together over medium-low heat until all the liquid evaporates—this concentrates their flavor beautifully. Set that aside to cool. Whisk your egg yolks along with some melted butter, the cooked herbs, white pepper, and a couple of Tabasco dashes over a gentle double boiler. Keep whisking until the mixture thickens and turns pale yellow, then smoothly emulsify the remaining melted butter. Season with salt and pepper to taste. This sauce is your flavor powerhouse, so take your time and enjoy the process.
Step 5: Cook the Steaks
Get your cast-iron skillet roaring hot—about 2 minutes on high heat. Pat your steaks dry for a flawless sear, then cook each side for roughly 3 minutes if you like medium-rare, adjusting based on thickness. After searing, let them rest for 5 minutes to keep every juicy bit locked in.
Step 6: Second Frying for the Potatoes
Turn the heat up on your oil to 375°F (190°C) and fry your potatoes again, this time aiming for golden brown and irresistibly crispy. Drain excess oil on paper towels, then sprinkle immediately with salt and fresh parsley if you want that extra touch of color and flavor.
Step 7: Assemble and Serve
Plate your perfectly seared steaks alongside the crispy fries, and either drizzle your herb béarnaise sauce over the steak or serve it on the side for dipping. Garnish with extra chopped chives for an inviting fresh pop. Now you’re ready to indulge in a truly classic French feast at home!
How to Serve Steak Frites with Herb Béarnaise Sauce Recipe
Garnishes
A sprinkle of fresh chives and parsley not only brings a burst of green but also amps up the fresh herbal aroma that complements the richness of the steak and sauce perfectly. A wedge of lemon on the side is optional but highly encouraged for those who like a subtle citrus lift.
Side Dishes
While the fries do plenty of heavy lifting here, a simple green salad with a light vinaigrette or steamed seasonal vegetables creates a lovely balance and keeps the meal elegant yet approachable. Roasted garlic or caramelized onions also pair beautifully with the steak for added depth.
Creative Ways to Present
For dinner parties, try plating your steak slightly sliced against a nest of fries with a delicate drizzle of the béarnaise on top. Use small ramekins for the sauce to let guests dip as they please. Serving on rustic wooden boards or classic white plates can set the mood—whether casual or fancy, you’re serving up a star dish.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the steak and fries separately in airtight containers in the refrigerator. Keep the béarnaise sauce chilled in a small covered jar or bowl. This separation ensures the steak stays juicy and the fries hold onto their crispness as best as possible.
Freezing
While the fries can be frozen after the first fry, it’s best to freeze them on a tray before transferring them to a container or bag to prevent sticking. The steak and béarnaise sauce are not freezer-friendly; the steak will lose texture and the sauce can separate.
Reheating
Warm the steak gently in a low oven or on the stovetop to avoid overcooking, and crisp up the fries in a hot oven or skillet to bring back their crunch. Béarnaise sauce is best fresh but can be gently reheated in a double boiler while whisking constantly to avoid breaking.
FAQs
Can I use a different cut of steak for this Steak Frites with Herb Béarnaise Sauce Recipe?
Absolutely! While ribeye is ideal for its marbling and flavor, sirloin, strip steak, or even filet mignon can work well depending on your preference. Just adjust cooking times accordingly.
Is there a shortcut for making béarnaise sauce?
Traditional béarnaise requires some time and attention, but you can simplify it by using hollandaise sauce as a base and mixing in fresh tarragon and shallots. It won’t be exactly the same, but still delicious.
How do I know when the fries are done during the first frying?
The fries should be tender but not browned after the first fry. If they’re still hard inside, extend the time slightly. They finish cooking and crisping during the second fry.
Can I make the béarnaise sauce ahead of time?
You can prepare the herb mixture in advance and keep it chilled, but whisk the egg yolks and butter just before serving to keep the sauce smooth and fresh.
What if I don’t have fresh tarragon?
Dried tarragon alone can be used, but fresh tarragon brings a brighter, more vibrant flavor essential to the traditional béarnaise. If using only dried, reduce the amount slightly as it’s more concentrated.
Final Thoughts
This Steak Frites with Herb Béarnaise Sauce Recipe isn’t just a meal—it’s an experience that brings the soul of French bistros right to your table. The combination of juicy steak, golden fries, and creamy herb sauce is an unbeatable trio that’s sure to impress anyone lucky enough to be at your dinner. So roll up your sleeves, grab your favorite bottle of wine, and savor every glorious bite of this timeless classic. Trust me, once you try it, Steak Frites will become one of your favorite dishes too!
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