Steak With Tarragon Cream Sauce And Chips Recipe

Cooking Directions

• STEP 1.Start by preparing the chips. Peel and cut the potatoes into thick slices or wedges.
• STEP 2.Place the potato slices in a bowl of cold water for about 30 minutes to remove excess starch.
• STEP 3.Drain the potatoes and pat them dry with a clean kitchen towel.
• STEP 4.Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potato slices in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt.
• STEP 5.For the steak, season both sides with salt, pepper, and any other desired spices.
• STEP 6.Heat a skillet or grill pan over high heat. Add a drizzle of oil and sear the steak for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired doneness.
• STEP 7.Remove the steak from the pan and let it rest for a few minutes before slicing.
• STEP 8.In the same pan, reduce the heat to medium and add butter, minced garlic, and chopped tarragon. Cook for a minute until fragrant.
• STEP 9.Add heavy cream and bring to a simmer. Cook for a few minutes until the sauce thickens slightly.
• STEP 10.Season the sauce with salt and pepper to taste.
• STEP 11.Slice the rested steak and serve it with the tarragon cream sauce and homemade chips. Garnish with fresh tarragon leaves, if desired.

Cooking Tips

• For a more tender steak, let it come to room temperature before cooking.
• Make sure to pat the potato slices dry before frying to achieve a crispy texture.
• Feel free to adjust the amount of tarragon in the cream sauce according to your preference.

Storage and Serving

• Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the steak in a hot skillet or oven until warmed through.
• The tarragon cream sauce can be refrigerated for up to 5 days. Reheat gently on the stovetop, stirring occasionally.
• Serve the steak with tarragon cream sauce and chips as a main course for a special dinner or gathering.