Grilled Steaks with Béarnaise Sauce and Pont-Neuf Potatoes
Thick-cut grilled steaks served with crispy hand-cut Pont-Neuf fries and Béarnaise sauce, a luxurious combination of egg yolks, butter, shallots, chervil, and tarragon.
Nutrition Facts
Per Serving: Calories: 740 kcal, Fat: 52 g, Sodium: 320 mg, Carbohydrate: 35 g, Protein: 35 g
Descriptions
This classic French dish features juicy grilled steaks served with hand-cut Pont-Neuf fries and a rich Béarnaise sauce made from egg yolks, butter, shallots, chervil, and tarragon.
The dish balances the bold flavors of the grilled steak with the creamy, herbaceous sauce, accompanied by perfectly crisp fries. It’s an elegant yet hearty meal ideal for any special occasion.
Directions
1- Prepare the Steaks:
Trim and prepare the steaks if necessary. Refrigerate until ready to cook.
2- Clarify the Butter for Béarnaise Sauce:
Melt butter slowly in a double boiler without stirring. Set aside once melted.
3- Prepare Pont-Neuf Potatoes:
- Peel and hand-cut the potatoes into thick sticks (about 2.5 inches long and 0.4 inches wide).
- Rinse in cold water and reserve in cold water until ready to fry.
4- Make the Béarnaise Reduction:
- Finely chop shallots, chervil, and tarragon.
- Combine half of the tarragon and chervil with the shallots and crushed pepper in a small pan.
- Add vinegar and white wine, and reduce until almost dry. Let cool.
5- Blanch the Potatoes:
- Heat oil to 320°F.
- Blanch the potatoes without browning them.
- Remove and let drain on paper towels.
6- Finish Béarnaise Sauce:
- Add egg yolks to the cooled reduction.
- Whisk with a little water over low heat until frothy and thick.
- Slowly incorporate clarified butter, whisking constantly.
- Strain the sauce and add chopped chervil, tarragon, and seasoning.
- Keep warm.
7- Grill the Steaks:
- Heat the grill and oil it lightly.
- Brush the steaks with oil and grill them at the desired doneness (rare, medium, well).
- Season with salt and pepper.
8- Finish Frying the Potatoes:
- Increase the oil temperature to 355°F.
- Fry the potatoes until golden and crisp.
- Drain on paper towels and season with salt.
9- Serve:
- Plate the steaks with
- Béarnaise sauce on the side, accompanied by the crispy Pont-Neuf potatoes.
Optionally, garnish with watercress.
Note's
- To ensure a smooth Béarnaise sauce, keep the heat very low when whisking the egg yolks.
- Fry the potatoes twice for extra crispiness: first to cook through, second to brown.
- For added flavor, grill the steaks to your preferred doneness, ensuring a nice char on the surface.
Ingredients
- 2 thick-cut ribeye, sirloin, or rump steaks (about 12-14 oz each)
- 2.5 lbs Bintje potatoes, peeled and cut into large sticks
- Salt and pepper
- Oil for frying
For Béarnaise Sauce:
- 4 egg yolks
- 0.5 cup clarified butter
- 0.25 cup white wine vinegar
- 0.25 cup white wine
- 2 shallots, finely chopped
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh chervil, chopped
- 1 tbsp fresh parsley, chopped (optional)
- 1 tsp black peppercorns, crushed
