Here is a ‘Full-Meal Deal’ that is guaranteed to wow the crowd and get you rave reviews each time you serve it. The sauce makes the dish, but the artistry of the potato and the sheer beefiness of the steak all play well and make this a great addition to your repertoire.Add a side salad and your work is complete.
- Chez
For steaks:
- 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
- 1 tablespoon vegetable oil
For béarnaise:
- 1/4 cup dry white wine
- 1/4 cup white-wine vinegar
- 1/4 cup finely chopped red onions
- 1 tablespoon chopped chives
- 2 tablespoons chopped fresh tarragon, divided
- 3 large egg yolks
- 1 stick unsalted butter, cut into 8 pieces
- 1teaspoon fresh lemon juice, or to taste
For potatoes:
- About 3 cups vegetable oil for frying
- 1 large russet (baking) potato
- Equipment: a deep-fat thermometer; a box grater
Make the potatoes:
Heat 2 inches oil to 375°F in a wide 2 quart heavy pot (at least 4 inches deep) over medium heat.
Meanwhile, wash and dry the potato and then grate the potato over the large holes of the box grater. Dab with paper towel to remove some of the excess moisture.
Place a portion of the potatoes (1/3 to 1/2 of the total) in the hot oil and fry potatoes until golden brown, about 2 minutes per batch. (DO NOT STIR. Potatoes will form a loose mesh/web. This is what you want.)
Drain potatoes on paper towels and season with salt and set aside.
Cook steaks:
Preheat oven to 400.
Pat dry and sprinkle all over with teaspoon salt and teaspoon pepper.
Heat a 12-inch heavy ovenproof skillet (cast iron is best) over high heat, then add oil, swirling skillet to coat bottom, and cook steaks 1 minute per side, turning once.
Transfer steaks to oven and bake for 5 minutes.
Remove steaks to a platter and let stand, loosely covered with foil, 5 minutes.
Make béarnaise while steaks stand:
Boil wine, vinegar, onion, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons.
Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely.
Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, chives, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce and potatoes.
