Steak Frites with Béarnaise and Tallow Tater Gems®

Step 1

Pat thyme sprigs dry to ensure no moisture. In a shallow fry pan, heat an inch of neutral oil to 375ºF. Working in batches, fry thyme sprigs for about 30 seconds until crisp. Transfer to a lined sheet tray to cool. When cool, strip leaves from stems and reserve for service.

Step 2

Melt butter in a small saucepan, keep hot.

Step 3

To make the Béarnaise Sauce, combine white wine, vinegar, shallots, 2 Tbsp. tarragon and peppercorns in a saucepan. Bring to a simmer over medium heat, allowing to simmer until the mixture is reduced by half. Strain into a container and let cool 5 mins.

Combine 3 Tbsp. of vinegar mixture in a blender with egg yolks, salt, mustard, cayenne and lemon juice. Place in blender and blend on low speed until well combined. With the motor running on the low speed, slowly pour hot butter 1 Tbsp. at a time using a thin stream. Blend until pale yellow. Sauce should be thick and creamy. Season to taste with additional salt as desired. Whisk in remaining chopped tarragon.

Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.

Step 4

Season steaks generously on both sides. Cook on preheated flat iron skillet or griddle over medium-high heat until desired doneness. Transfer to a plate and rest for 3-5 minutes.

Step 5

Prepare gems according to package instructions.

Step 6

For each serving, place steak and 6 oz. of gems on serving dish. Garnish gems with chives, parsley, and a small pinch of prepared thyme leaves. Serve with a 2 oz. side of Béarnaise.