Prepare the fries

• Peel the potatoes and cut them into fries.
• Rinse them in cold water and dry them thoroughly.

Fry the potatoes

• Heat the oil in a deep fryer to 160 °C and blanch the fries.
• Drain them and raise the oil to 190 °C.
• Fry the fries a second time until golden and crispy, then drain and salt.

Reduce the béarnaise base

• Simmer the chopped shallot, crushed peppercorns, white wine vinegar and white wine in a saucepan until almost dry.
• Add a splash of water and strain the reduction.

Make the béarnaise

• Whisk the egg yolks with the reduction over a gentle heat until pale and thickened.
• Remove from the heat and slowly whisk in the clarified butter.
• Stir in the chopped tarragon and season with salt.

Cook the steak

• Season the steak with salt and pepper.
• Sear in a hot frying pan to the desired doneness, basting with a little butter.
• Rest the steak before slicing.

Serve

• Slice the steak and plate with the hot fries.
• Spoon the béarnaise sauce alongside.