Steak fries and fast bearnaise

Peel the potatoes and cut into slices of 1 cm thick. Cut the slices into bars of 1 cm wide.

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.

Drain, spread over a clean tea towel and let cool completely in 45 minutes.

Heat the frying fat in the fryer to 140 ° C. If necessary, check the temperature with the kitchen thermometer.

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.

Heat the frying fat in the fryer to 180 ° C. If necessary, check the temperature with the kitchen thermometer.

In the meantime, separate the leaves from the crop. Wash and dry and put into a bowl.

Beat a vinaigrette of vinegar, oil, mustard and honey. Season with pepper and salt. Distribute over the lettuce.

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.

Bake the entrecotes in 5 min. Medium on high heat. Turn halfway.

Turn the heat down, remove the meat from the pan and let it rest on a plate under a lid or aluminum foil.

Add the vinegar to the remaining shortening and leave a few seconds. evaporate.

Add the crème frâiche, tarragon and mustard. Heat for 2 minutes on medium heat. Season with pepper and salt.

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.

Divide the French fries and meat over 4 plates. Serve the salad and bearnaise separately. Bon appétit! .