Steak Frites with Dairy-Free Béarnaise

Ingredients

• 4 pieces Steak (ribeye, sirloin, or filet)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 lbs Potatoes (russet or Yukon gold)
• 4 cups Avocado oil (for frying)
• Dairy-Free Béarnaise Sauce
• 6 tablespoons Vegan Butter
• 2 tablespoons Shallots
• 2 tablespoons Tarragon
• 2 tablespoons Lemon Juice
• 2 tablespoons White Wine Vinegar
• 2 tablespoons Aquafaba

Instructions

1. 1In a small saucepan, melt the 6 tablespoons of vegan butter over medium heat. Add the 2 tablespoons of shallots and the 2 tablespoons of tarragon, cooking for 1 to 2 minutes until the shallots soften and become fragrant. Stir in the 2 tablespoons of lemon juice and the 2 tablespoons of white wine vinegar.
2. 2Whisk the 2 tablespoons of aquafaba into the saucepan with the shallot mixture. Continue to simmer gently over medium heat, whisking occasionally, for 5 to 8 minutes, or until the sauce has thickened enough to coat the back of a spoon. Remove the saucepan from the heat and set it aside, keeping the sauce warm.
3. 3Cut the 2 lbs of potatoes into fries, aiming for pieces about 1/2-inch thick. Place the cut potatoes in a large bowl and cover them completely with cold water; let them soak for 30 minutes. After soaking, drain the potatoes completely and pat them thoroughly dry with paper towels; this step is crucial for achieving crispy fries.
4. 4Pour the 4 cups of avocado oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 325°F (160°C). Carefully add the dried potatoes to the hot oil in batches, making sure not to overcrowd the pot, and fry for 5 to 7 minutes, or until the fries are pale golden in color and slightly softened. Use a slotted spoon to remove the fries from the oil and drain them on paper towels.
5. 5Increase the oil temperature in the pot to 375°F (190°C). Fry the blanched potatoes again in batches for 2 to 4 minutes, or until they are golden brown and visibly crispy. Remove the fries from the oil and drain them on fresh paper towels, then immediately season the hot fries with the 1 teaspoon of salt.
6. 6While the fries are finishing, season the 4 pieces of steak on both sides with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Heat the 2 tablespoons of olive oil in a large skillet over high heat until it just begins to smoke. Carefully place the seasoned steaks into the hot skillet and sear for 3 to 5 minutes per side for a medium-rare doneness, which is an internal temperature of 130-135°F (54-57°C); adjust cooking time for your desired doneness. Remove the cooked steaks from the skillet and place them on a cutting board.
7. 7Allow the steaks to rest on the cutting board for 5 to 10 minutes; this resting period is important as it allows the juices to redistribute throughout the meat, ensuring a tender steak. Slice the rested steaks against the grain into desired portions. Serve the sliced steak immediately with the crispy fries and the warm Dairy-Free Béarnaise Sauce.

Substitutions

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