Entrecote with fries and bearnaise sauce

Ingredients for Entrecote with fries and bearnaise sauce

Instructions for Entrecote with fries and bearnaise sauce

To prepare the Entrecote with fries and bearnaise sauce recipe, please follow these instructions:

Entrecote: Brown the meat on both sides. Got a small piece of butter to the Pan, fry the steak is finished in a few minutes, sprinkle with salt and pepper and serve with fries and bernaise.

French fries: Peel the potatoes, cut them out with a French fries iron or with a knife to the uniform spelling, squares or whatever you think. Put potato pieces in a bowl of water, like in a few hours. When the fries to be cooked, twisted water of potatoes with a tea towel. Heat oil in a pan. If you have a network for deep fat cooking, accepted it in the Pan, otherwise use a skimmer. The Pan must be so spacious that the oil not squirting out all over the place when the potatoes in, if the oil is warm. try enough, by throwing a piece of potato down into the pan. When the oil is sizzling around the potato, is the oil hot enough, and a small handful of potatoes in when they first must form the, but have not taken the color, be taken up and poured over the potatoes on a plate with paper towels. The next portion immerse in oil, and so on, until all the potatoes are cooked. If the oil is not a shower, it is too cold, and must be heated up without potatoes for a few seconds. Otherwise, the pommes friterne limp. If the oil shower very violently up, is it too hot, and there must be screwed down. If the oil shower over, it may take fire, especially on a gas stove. Never got water on burning oil, instead smothered the fire with mini trangia or a tea towel. When all the potato strips are boiled once, boil the again in the same way, until they are crisp and golden. Wide them out on a large heat-proof dish, sprinkle with salt and came in under the grill or in a very hot oven-in five minutes, while the steak FRY.

Bernaise: Blend the egg with the yolks, salt, pepper and bernaise essence. Pour the melted butter slowly in, blend it all together to form a creamy liquid. Season to taste and pour the mass in a water bath. If you do not have a water bath, you can use a small pan in a larger pan. Heat the Pan up slowly while constantly pouring into the sauce. It takes a few minutes, depending on how warm the water in the water bath is. A good rule of thumb is that the sauce is thick enough, if it is too hot to keep a finger in, but not so hot that you get scalded. Pour over a a sauce Bowl or scoop up the portion served steak and French fries.