Nickel Allergy Friendly Steak Frites with Béarnaise Sauce

Total time1 hr 15 min

Prep time30 min

Cook time45 min

Nickel Allergy Friendly Steak Frites with Béarnaise Sauce

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Ingredients

2 servings

For the frites

2 lbs russet potatoes (about 2 large), peeled
6 cups vegetable oil or canola oil, for frying
1 tsp kosher salt, plus more to taste

For the steaks

2 new york strip steaks (about 10–12 oz each, 1-inch thick)
1 tsp kosher salt
½ tsp black pepper, freshly ground
1 tbsp vegetable oil or canola oil
2 tbsp unsalted butter
2 sprigs fresh thyme
1 clove garlic, lightly crushed

For the béarnaise

¼ cup dry white wine
Goya Dry White Cooking Wine - 25.4 Fl. Oz.Iberia Vino de Cocinar Dry White Cooking Wine - 25.4 Fl. Oz.La Viña Dry White Cooking Wine
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¼ cup white wine vinegar
2 medium shallots, finely minced
1 tbsp fresh tarragon leaves, finely chopped, divided
½ tsp black pepper, coarsely cracked
3 pasteurized egg yolks
1 tbsp cold water
½ cup (1 stick) unsalted butter, clarified
¼ tsp kosher salt

For serving

flaky sea salt, for finishing (optional)
fresh tarragon leaves, for garnish (optional)

Instructions

1
Cut the peeled potatoes into batons about 1/4 inch wide and 3 inches long. Place them in a large bowl of cold water and soak for at least 15 minutes, then drain and pat completely dry with paper towels — any surface moisture will cause violent spattering in the oil.
2
Pour the oil into a large heavy-bottomed pot or Dutch oven and heat over medium heat until it reaches 300°F (150°C) on a deep-fry thermometer. Working in two batches, fry the potatoes for 4–5 minutes, until they are cooked through and just barely beginning to color but still pale. Remove with a slotted spoon or spider to a wire rack set over a sheet pan. Let the oil return to 300°F (150°C) between batches.

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