Steak Frites with Béarnaise Sauce
Why this recipe works
- Classic béarnaise method: A reduced base of vinegar, shallot and tarragon gives the sauce acidity and herbal depth before the butter is emulsified in.
- Crisp, tender and glossy: Golden chips, seared steak and a smooth warm sauce give the dish its recognisable brasserie-style contrast.
- Separate cooking for control: Baking the chips, whisking the sauce and searing the steak as separate elements makes it easier to get each part right.
Get the most out of this recipe
Timing notes
- Serve without delay: Steak frites is best served as soon as the steak has rested, while the chips are still crisp and the béarnaise is warm.
- Rest the steak: A short rest helps the juices settle and gives you a useful window to finish the sauce and chips.
Common mistakes
- Overheating the béarnaise: Keep the bowl over barely simmering water and lift it off the heat if the yolks thicken too quickly or start to look grainy.
- Adding butter too fast: Whisk the warm butter in gradually so the sauce has time to emulsify and turn glossy rather than split.
- Crowding the chips: Give the potatoes space on the hot tray; if they sit too closely together, they steam instead of crisping.
Ingredient notes
- Use fresh tarragon if possible: Fresh tarragon gives béarnaise its distinctive aniseed aroma and a cleaner herbal finish than dried.
- Rump steak works well: Rump has a good balance of beefy flavour and firmness, making it well suited to a quick sear and a rich sauce.
- Balance the sharpness: White wine vinegar gives the sauce a clear tang; champagne vinegar makes the acidity slightly softer.
Authenticity notes
- Brasserie-style serving: Steak frites is strongly associated with French brasserie cooking: a simple steak, crisp chips and a classic sauce served hot.
- Why béarnaise fits: Béarnaise is a traditional partner for steak because its butteriness, acidity and tarragon cut through the richness of the meat.
Equipment you'll need
Ingredients
Chips and steak
Béarnaise sauce
Instructions
- Heat the oven to 220°C (430°F) and put a baking tray in to heat. Cut the potatoes into chips about 1 cm thick, then rinse briefly and pat very dry.
- Toss the chips with the olive oil and 1 tsp of the fine sea salt. Carefully spread on the hot tray in a single layer and bake for 30 to 35 minutes, turning once, until deeply golden and crisp.
- While the chips bake, finely chop the shallot and pick the tarragon leaves; finely chop most of the leaves and keep a few for finishing. Put the shallot, white wine vinegar and tarragon stems (if you have them) in a small saucepan and simmer until reduced to about 2 tbsp, then strain into a heatproof bowl and cool for 2 minutes.
- Melt the unsalted butter in the same saucepan over low heat until just melted and warm, not browned. Keep it on the lowest heat so it stays liquid.
- Set the bowl with the vinegar reduction over a pan of barely simmering water, making sure the bowl does not touch the water. Whisk in the egg yolks and Dijon mustard, then whisk constantly until thickened to a light ribbon, 3 to 5 minutes.
- Very slowly whisk in the warm melted butter in a thin stream until the sauce is glossy and thick enough to coat a spoon. Stir in the chopped tarragon, then taste and adjust with a pinch more fine sea salt if needed; keep the sauce warm off the heat.
- Season the steaks all over with the remaining fine sea salt and the black pepper. Heat a large frying pan over medium-high heat, then sear the steaks for 2 to 4 minutes per side (depending on thickness) until well browned and cooked to your liking.
- Rest the steaks on a warm plate for 5 minutes. Serve with the hot chips and spoon the warm béarnaise over or alongside, finishing with the reserved tarragon.
Recipe notes
Tips
- For the crispest chips, make sure the potatoes are thoroughly dry before tossing with olive oil, and do not overcrowd the tray.
- Keep the béarnaise gentle: if the bowl gets too hot and the yolks start to look grainy, take it off the heat and whisk in 1 tsp cold water to bring it back together.
- If you are pregnant, elderly, or immunocompromised, use pasteurised egg yolk for the béarnaise.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a coarser, more rustic sauce.
- Replace white wine vinegar with champagne vinegar for a slightly softer acidity.
Storage
- Refrigerate up to 2 days
- Best eaten straight away. Store leftover steak and chips separately in the fridge; reheat steak gently in a 160°C (320°F) oven until warmed through, and re-crisp chips on a hot tray at 220°C (430°F). Béarnaise does not reheat well; keep chilled and use cold as a sandwich spread within 24 hours.
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Recipe overview
- Servings: 2 servings
- Total time: 55min (40min active)
- Difficulty: Advanced
- Cuisine: French
-
Allergens:
Eggs Milk
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