A classic French bistro dish. Grilled steak with crispy french fires that is drizzled with a rich and tangy bearnaise sauce.
Season steak with salt, pepper and garlic. Drizzle oil on both sides.
Grill or broil (on a broil pan coated with oil) for about 8 minutes on each side for medium.
Remove and let rest under foil for about 10 minutes. Slice across the grain.
In a small saucepan over medium heat bring to a boil the shallots, wine, vinegar and tarragon. Once the mixture comes to a boil turn the heat off. Let cool slightly.
Melt 1 stick of butter in a microwave proof bowl.
Pour the shallot mixture into a blender and add the egg yolks. Turn the blender on medium speed. Once the mixture begins to blend take the stopper out of the top of the blender. Slowly pour in the melted butter into the running blender. The mixture will begin to emulsify. Add in a pinch of cayenne and a pinch of black pepper.Turn the blender off and taste for salt. You may not need salt if your butter is really salty.
Pour the delicious sauce over the steak and fries.
Turn the oven on to about 400° and cook according to the package directions-normally about 18 minutes. EASY!
The hot butter will cook the egg yolks so no need to worry about eating raw eggs.