Steak Frites with Bearnaise Sauce


Guillaume Brahimi recipe for steak frites with béarnaise sauce for Gourmet Institute.

What you will need

50 ml extra-virgin olive oil

4 beef sirloin steaks (300gm each)

50 gm unsalted butter, diced

1 bunch watercress leaves, to garnish

  Herbed kipflers 16 kipfler potatoes (700gm), scrubbed

100 ml olive oil

6 garlic cloves, unpeeled

2 tbsp finely chopped flat-leaf parsley

2 tsp thyme

1 tsp rosemary

50 gm butter, diced

  Béarnaise sauce 100 ml white wine vinegar

1 golden shallot, coarsely chopped

4 sprigs French tarragon, washed, plus 2 tbsp finely chopped extra

1 fresh bay leaf

5 tsp rosemary

5 egg yolks

100 ml melted clarified butter

¼ cup (firmly packed) flat-leaf parsley, finely chopped

1 tbsp finely chopped chives


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