Ingredients
m
1 medium shallot, thinly sliced
g
3 cloves garlic, thinly sliced
g
1 cup (224g) unsalted butter
e
1 egg yolk
g
1 tbsp (30g) dijon mustard
m
2 tsp (10mL) Worcestershire sauce
m
1 tsp (5mL) white vinegar
l
1 tbsp lemon juice
w
5 walnuts
g
2 tsp (6g) capers
a
6 anchovy filets
s
5 sage leaves
b
7 basil leaves
p
½ bunch parsley
g
¼ cup (10g) fresh tarragon leaves
K
Kosher salt and pepper, to taste
n
¼ tsp nutmeg
R
Ribeye or New York Strip
S
Salt
n
2 tbsp neutral oil
b
3 tbsp butter
g
2 cloves garlic
s
2 sprigs thyme
s
2 sprigs rosemary
F
Frozen Fries
O
Oil for frying
S
Salt
Directions
1
1. Season the steak generously on both sides with salt and let it rest at room temperature.
R
Ribeye or New York Strip
S
Salt
2
2. Thinly slice the shallots and garlic.
m
1 medium shallot, thinly sliced
g
3 cloves garlic, thinly sliced
3
3. In a pan over low heat, add a generous amount of butter.
g
1 cup (224g) unsalted butter
4
4. Add the sliced shallots and garlic and sweat until soft and translucent without browning. Remove from heat and let cool slightly.
5
5. In a blender, combine egg yolk, Dijon mustard, Worcestershire sauce, vinegar, lemon juice, capers, walnuts, anchovies, and fresh herbs (basil, sage, tarragon, and parsley).
e
1 egg yolk
g
1 tbsp (30g) dijon mustard
m
2 tsp (10mL) Worcestershire sauce
m
1 tsp (5mL) white vinegar
l
1 tbsp lemon juice
g
2 tsp (6g) capers
a
6 anchovy filets
s
5 sage leaves
b
7 basil leaves
p
½ bunch parsley
g
¼ cup (10g) fresh tarragon leaves
w
5 walnuts
6
6. Add the softened shallots and garlic to the blender and blend until smooth.
7
7. Slowly stream in the melted butter while blending to emulsify the sauce. Set aside.
8
8. Pat the steak dry with paper towels.
9
9. Heat a pan over high heat and add a neutral oil.
n
2 tbsp neutral oil
10
10. Place the steak in the hot pan and sear on both sides until a deep brown crust forms, moving slightly for even browning.
11
11. Reduce the heat slightly and add a knob of butter, crushed garlic, fresh thyme, and fresh rosemary.
b
3 tbsp butter
g
2 cloves garlic
s
2 sprigs thyme
s
2 sprigs rosemary
12
12. Tilt the pan and baste the steak continuously with the melted butter until it reaches your desired doneness.
13
13. Remove the steak from the pan and let it rest.
14
14. Heat half of the prepared sauce gently in a pan.
15
15. Once it begins to break and the oil separates, remove it from heat and stir it back into the remaining sauce.
16
16. Season the sauce with salt, black pepper, and a pinch of nutmeg to taste.
K
Kosher salt and pepper, to taste
n
¼ tsp nutmeg
17
17. Fry frozen fries according to package instructions until golden and crispy, then season with salt.
F
Frozen Fries
O
Oil for frying
S
Salt
18
18. Slice the rested steak against the grain.
19
19. Plate the steak with the fries, spoon the sauce over or alongside, and serve immediately.
