Ingredients
4 Beef Flat Iron Steaks (approximately 8 oz each)
Bearnaise Sauce
1/2 cup white wine vinegar
1/2 cup white wine
1/4 cup minced shallots
3 egg yolks
2 tablespoons water
1/4 cup butter, melted and warmed
1 tablespoon chopped fresh tarragon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 tablespoons canola oil
2 teaspoons salt
2 teaspoons ground peppercorns
Frites
4 each russet potatoes and cut into 1/2 inch strips
1/4 cup salt
4 cups canola oil
Preparation
Step 1
To prepare bearnaise sauce, heat small saucepan over medium-high heat. Add vinegar, white wine and shallots; simmer 5 to 7 minutes or until liquid has reduced by half (about 1/4 cup). Remove from heat; set aside and keep warm.
Step 2
Prepare a double boiler. Whisk egg yolks and water constantly over low heat 5 to 6 minutes or until yolks become fluffy and light in color. Add reserved shallot mixture; slowly drizzle melted butter in while whisking constantly. Season with tarragon, salt, pepper, hot pepper and Worcestershire sauces.
Tip: Be careful of getting the eggs too hot or not whisking constantly, or your mixture will coagulate and become lumpy.
Keep sauce warm in a thermos until ready to serve. This sauce also doubles as a dipping sauce for fries.
Step 3
Drizzle steaks evenly with oil; season with salt and peppercorns.
Step 4
Place steaks on grid over medium, ash-covered coals or over medium heat. Grill 12 to 14 minutes (over medium heat on preheated gas grill, 12 to 15 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
Step 5
Place potatoes in container with 1/4 cup salt; run under cold water 10 minutes to remove starch. Drain potatoes; place paper towel lined baking sheet. Pat dry with paper towels.
Step 6
Heat beef tallow to 275°F in countertop fryer according to manufacturer's directions. Blanch fries in oil 4 to 5 minutes or until tender and cooked through; drain. Fry in batches to avoid overcrowding fryer.
Step 7
Increase fryer heat to 350°. Fry potatoes, a second time in oil, another 4 to 5 minutes or until the potatoes are golden brown and crisp. Salt as desired, immediately after removing from oil.
Step 8
Divide steaks and frites evenly among serving plates; drizzle with warmed bearnaise sauce. Enjoy!
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