Steak Frites

• 40 min
• 4 SERVINGS
• 730 Cal
• 39 g Protein

Ingredients:

• 4 Beef Flat Iron Steaks (about 6 oz each)

• 1/2 cup white wine vinegar
• 1/2 cup white wine
• 1/4 cup minced shallots
• 3 egg yolks
• 2 tablespoons water
• 1/4 cup butter, melted, warmed
• 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 dash hot pepper sauce
• 1 dash Worcestershire sauce
• 2 tablespoons canola oil
• 2 teaspoons salt
• 2 teaspoons ground peppercorns

• 4 each russet potatoes, cut into 1/2-inch strips
• 1/4 cup salt
• 4 cups Beef Tallow or canola oil

Cooking:

1. To prepare bearnaise sauce, heat small saucepan over medium-high heat. Add vinegar, white wine and shallots; simmer 5 to 7 minutes or until liquid has reduced by half (about 1/4 cup). Remove from heat; set aside and keep warm.
2. Prepare a double boiler. Whisk egg yolks and water constantly over low heat 4 to 6 minutes or until yolks become fluffy and light in color. Add reserved shallot mixture; slowly drizzle melted butter in while whisking constantly. Season with tarragon, salt, pepper, hot pepper and Worcestershire sauces.
Cook's Tip: Be careful of getting the eggs too hot or not whisking constantly, or your mixture will coagulate and become lumpy.


Keep sauce warm in a thermos until ready to serve. This sauce also doubles as a dipping sauce for fries.  

3. Drizzle steaks evenly with oil; season with salt and peppercorns.  
4. Place steaks on grid over medium, ash-covered coals or over medium heat. Grill 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
5. Place potatoes in container with 1/4 cup salt; run under cold water 10 minutes to remove starch. Drain potatoes; place paper towel lined baking sheet. Pat dry with paper towels.
6. Heat beef tallow to 275°F in countertop fryer according to manufacturer's directions. Blanch fries in oil 4 to 5 minutes or until tender and cooked through; drain. Fry in batches to avoid overcrowding fryer.
7. Increase fryer heat to 350°. Fry potatoes, a second time in oil, another 3 to 5 minutes or until the potatoes are golden brown and crisp.  Salt as desired, immediately after removing from oil.
8. Divide steaks and frites evenly among serving plates; drizzle with warmed bearnaise sauce.