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Steak fries and fast bearnaise
From the French bistro cuisine: chips with sirloin steak and a quick bearnaise sauce.
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Ingredients
Directions
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Peel the potatoes and cut into slices of 1 cm thick. Cut the slices into bars of 1 cm wide.
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Put the potatoes in a pan of hot water. Put on the smallest wick and let it cook for 30 minutes. Make sure the water does not come to a boil.
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Drain, spread over a clean tea towel and let cool completely in 45 minutes.
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Heat the frying fat in the fryer to 140 ° C. If necessary, check the temperature with the kitchen thermometer.
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Fry the fries in parts in 8 min. They are ready when they just start to color. Scoop out the grease on kitchen paper. Let cool completely in 45 minutes.
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Heat the frying fat in the fryer to 180 ° C. If necessary, check the temperature with the kitchen thermometer.
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In the meantime, separate the leaves from the crop. Wash and dry and put into a bowl.
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Beat a vinaigrette of vinegar, oil, mustard and honey. Season with pepper and salt. Distribute over the lettuce.
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Heat the butter in a large frying pan. Sprinkle the meat with salt and pepper. When the butter starts to discolish, put the meat in the pan.
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Bake the entrecotes in 5 min. Medium on high heat. Turn halfway.
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Turn the heat down, remove the meat from the pan and let it rest on a plate under a lid or aluminum foil.
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Add the vinegar to the remaining shortening and leave a few seconds. evaporate.
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Add the crème frâiche, tarragon and mustard. Heat for 2 minutes on medium heat. Season with pepper and salt.
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Fry the chips in the fryer in parts in approx. 5 min. Golden brown and crunchy. Spoon on a plate with kitchen paper. Sprinkle with salt and scoop.
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Divide the French fries and meat over 4 plates. Serve the salad and bearnaise separately. Bon appétit! .
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Nutrition
760Calories
Sodium6% DV140mg
Fat78% DV51g
Protein58% DV29g
Carbs15% DV44g
Fiber20% DV5g
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