Steak and Chips with Béarnaise

Steak and chips may be a French bistro classic, but in French-speaking Canada it has an added layer of meaning. Quebec’s cuisine has long been influenced by France, and steak frites with Béarnaise feels like a natural bridge between Parisian refinement and Canadian heartiness. Whether served in a Montreal brasserie or grilled in a Prairie backyard, a perfectly seared steak with golden fries and tangy Béarnaise captures the spirit of both worlds — elegant yet comforting, rooted in tradition yet proudly Canadian.

Prep Time: 30 minutes (plus soaking)

Total Time: 1 hour

Serves: 2–3

Ingredients

For the Steak

• 2 ribeye or striploin steaks (about 250 g each)

• Salt & freshly cracked black pepper

• 1 tbsp butter + 1 tbsp olive oil

For the Chips

• 3 large russet potatoes, peeled & cut into thick fries

• Vegetable oil, for frying

• Sea salt, to season

For the Béarnaise Sauce

• 2 egg yolks

• 125 g (½ cup) unsalted butter, melted and warm

• 2 tbsp white wine vinegar

• 2 tbsp white wine

• 1 shallot, finely chopped

• 1 tsp dried tarragon (or 1 tbsp fresh, chopped)

• Salt & pepper, to taste

Method

• Prepare the fries – Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat dry. Fry once at 160°C (325°F) until soft but pale. Drain, then fry again at 190°C (375°F) until crisp and golden. Season with sea salt.

• Cook the steaks – Pat steaks dry and season generously with salt and pepper. Heat butter and oil in a skillet over medium-high heat. Sear steaks 3–4 minutes per side for medium-rare (adjust to preference). Rest for 5 minutes before slicing.

• Make the Béarnaise – In a small saucepan, combine vinegar, wine, shallots, and half the tarragon. Reduce until only 2 tbsp liquid remain. Strain and cool slightly. Whisk yolks with the reduction over a bain-marie until thickened, then slowly drizzle in melted butter while whisking constantly. Stir in remaining tarragon and season with salt and pepper.

• Assemble & serve – Plate steaks alongside hot fries with a generous spoonful of Béarnaise sauce.

Variations

• Backyard style: Grill steaks over charcoal or cedar planks for a smoky Canadian twist.

• Sauce swap: Replace Béarnaise with peppercorn sauce or mushroom gravy for a heartier, rustic feel.

• Veggie sidekick: Add roasted root vegetables (parsnips or carrots) for a winter-friendly version