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steak frites with béarnaise sauce and tenderstem broccoli
A quintessential bistro classic featuring tender, sliced steak draped in a rich, buttery Béarnaise sauce infused with tarragon. Accompanied by crispy golden french fries and charred tenderstem broccoli for a complete, satisfying meal.
N
recipe by
nicoleelisabeth
mainFrench2 servingshigh proteingluten free
30
prep (min)
30
cook (min)
60
total (min)
- •2 steaks Ribeye or Sirloin steaks (approx. 250g each)
- •4 large Russet or Maris Piper potatoes
- •1 liter Vegetable oil (for frying)
- •200 grams Tenderstem broccoli or asparagus spears
- •150 grams Unsalted butter (melted)
- •3 large Egg yolks
- •2 tbsp White wine vinegar
- •1 piece Shallot, finely chopped
- •1 bunch Fresh tarragon (leaves chopped, stalks reserved)
- •1 pinch Salt and freshly ground black pepper