Steak Frite with Bernaise
| Yield: | 1 Servings |
| Categories: |
| STEAK | ||
| 4 | N.Y Strip steaks; (8 ounces each) | |
| Salt and freshly ground pepper | ||
| 4 | tb | Unsalted butter |
| POTATOES | ||
| 4 | Russet potatoes | |
| 1 | qt | Vegetable oil |
| Coarse salt | ||
| BERNAISE | ||
| 2 | tb | White wine vinegar |
| 2 | tb | Dry white wine |
| 1 | tb | Shallots; chopped |
| 1 | tb | Fresh tarragon; finely chopped |
| 8 | tb | Unsalted butter |
| 3 | Egg yolks | |
| Salt | ||
| 1 | pn | Cayenne |
| 1 | tb | Tarragon; finely chopped |
| 1 | tb | Chervil (or flat-leaf parsley); finely chopped |
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