Steak Haché With Pommes Frites Cheats Béarnaise Sauce Recipes

STEAK WITH BéARNAISE SAUCE & FRITES

Steps:

• Prepare the steaks about 1 hour before cooking. Score the fat at 1-inch (2.5 cm) intervals. Grind lots of black pepper over the steaks and sprinkle on a few drops of olive oil. Turn the steaks in the oil and set aside at room temperature.
• Make the Béarnaise Sauce: In a shallow, heavy-bottom stainless steel saucepan, boil the vinegar, wine, scallion greens, and pepper until completely reduced and the pan is almost dry but not brown. Immediately add 1 tablespoon of cold water. Remove the pan from the heat and let cool for 1 to 2 minutes.
• Beat in the egg yolks and then add the butter a piece at a time over very low heat, whisking continuously. As soon as one piece melts, add the next piece; the sauce will gradually thicken. If it shows signs of becoming too thick or slightly scrambling, immediately remove from the heat and add a splash of cold water. Do not leave the pan or stop whisking until the sauce is made. Finally, add the tarragon and season to taste. If the sauce is slow to thicken, it may be because you are being too cautious and the heat is too low. Increase the heat slightly and continue to whisk until all the butter is added and the sauce is a thick coating consistency. It is important to remember, however, that if you are making béarnaise sauce in a saucepan directly over the heat, it should be possible to put your hand on the side of the pan at any stage. If the pan feels too hot for your hand, it's too hot for the sauce.
• Another good tip if you are making béarnaise sauce for the first time is to keep a bowl of cold water close by so that you can plunge the bottom of the pan into it if it becomes too hot. Keep the sauce warm in a Pyrex bowl over hot but not simmering water or in a Thermos until you want to serve it.
• Heat the grill pan, season the steaks with a little flaky sea salt, and put them onto the hot pan.
• The approximate cooking times for each side of the strips steaks are: rare-2 minutes; medium rare-3 minutes; medium-4 minutes; and well done-5 minutes. For filet mignon steaks: rare-5 minutes; medium rare-6 minutes; medium-7 minutes; and well done- 8 to 9 minutes. I like to start a strip steak on the fat side and cook until the fat renders out and becomes deliciously crisp, 4 to 5 minutes, then cook on each side to your taste.
• Transfer the steak to a plate. Let rest for a few minutes in a warm place while you cook the frites.
• In a deep fryer or large saucepan, heat the oil for deep-frying to about 320°F/155°C. Deep-fry the potatoes until they are almost soft. Drain, increase the oil temperature to 350°F (180°C) to 375°F (190°C), and cook until crisp and golden, another 1 to 2 minutes. Drain on paper towels. Sprinkle lightly with salt.
• Serve on hot plates with the béarnaise sauce over the steak or in a small bowl on the side and sprinkle over some chopped tarragon. Serve with the frites and watercress. Alternatively, thinly slice the steak, place on a bed of watercress or arugula leaves, drizzle with béarnaise sauce, and serve as soon as possible.

STEAK FRITES WITH BéARNAISE-ISH

Steps:

• Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
• Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes.
• Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
• Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
• Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
• To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.

SUPER STEAK WITH CHEAT'S BEARNAISE

Steps:

• Heat 1 tablespoon of the oil in a small nonstick frying pan that has a lid. Tip the potatoes into the pan, cover and cook for 10 minutes, shaking the pan occasionally so the potatoes get tossed around. Remove the lid and fry the potatoes uncovered for another 4-5 minutes, until crisp and golden.
• Meanwhile, season the steak. About 5 minutes before the potatoes are ready, heat the remaining oil in a small heavy-based frying pan and fry the steak for 11⁄2-2 minutes on each side, depending how you like it done.
• Take the steak out of the pan and put it on a warmed plate. Turn down the heat, spoon in the vinegar (it will evaporate immediately), then quickly stir in the crème fraîche and mustard and heat just until they melt and make a sauce. Sprinkle in most of the tarragon, stir and taste for seasoning. Pour the sauce over the steak and scatter with the remaining tarragon. Serve with the crisp potatoes and a green salad, pour yourself a glass of red wine - and tuck in.