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Discover the Secret to Irresistible Steak Frites with Bearnaise

Perfectly cooked porterhouse steak with crunchy chips and bearnaise sauce. This dish is sure to satisfy and impress ! A bistro classic originating in Belgium! The bearnaise sauce has an incredible flavour and perfectly compliments the steak and the chips. Ingredients 2 Thick cut porterhouse or Ribeye Steaks 4 Large Potatoes Vegetable oil for frying 1/2 cup butter Salt/Pepper to taste Fresh Tarragon Fresh Parsley to garnish For the sauce 1/2 cup butter 3 egg yolks 2 tablespoons fresh tarragon 3 shallots 2 Tablespoons White Wine Vinegar 2 Tablespoons White Wine 1 Tablespoon Water Salt pepper to taste Method Thoroughly coat the steaks in salt & pepper on both sides then set aside Peel potatoes and cut into chips Heat vegetable oil in a large pan (enough to cover the chips). Chips will be ready to go in at 180C or 350F. While oil is heating, heat 1/2 cup butter in a pan, melt then set aside and allow to cool. In another pan, fry the shallots & tarragon until shallots turn translucent. Add in white wine vinegar and white wine and allow to reduce then remove from heat and strain the reduction into a separate bowl. Add chips to the oil to cook and begin heating a fry pan for the steaks. In a double boiler on very low heat add in egg yolks and water then whisk for about 3 minutes. Add in the strained reduction and continue to whisk. Once you see a trail in the mixture following the whisk gradually add in the butter. Continue to whisk and keep warm on the double boiler until ready to serve. Sauce will thicken over a few minutes but do not leave for too long otherwise the sauce will become too thick. Add the butter to the fry pan and then add the steaks. Add the tarragon to the butter. Cook for 3 minutes on one side then turn and continually baste the steaks in the butter and tarragon. Depending on the thickness of the steaks you will need 2 - 3 minutes on each side for medium rare. Strain the chips and serve with the steak. Drizzle on the bearnaise sauce and garnish with fresh parsley. Enjoy!