STEAK FRITES WITH BÉARNAISE SAUCE

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Directions

• To make the fries, preheat the oven to 220°C/425°F. Grease a rimmed baking sheet.
• Cut the cauliflower stem into French fry shapes and place them on a baking sheet that has been greased. Coat the fries in melted butter and season with 1/2 tsp salt and 1/4 tsp pepper. Bake for 25 minutes, or until the top is golden brown.
• Season both sides of the steak with 1 tsp salt and 1/2 tsp pepper. Heat a cast-iron skillet over medium-high heat and melt the butter in it. Sear the steak for 1 minute on each side. Reduce the heat to medium and cook for 6 minutes more, or until the steak is medium-rare. Remove the steak from the pan and set it aside to rest for a few minutes before slicing.
• If you don’t want to make the béarnaise sauce, use the beef broth to make a quick pan sauce instead: Pour in the broth and whisk to scrape the bottom of the pan and combine the drippings and broth.
• Place the steak on a plate, top with the cauliflower fries, and drizzle with the béarnaise or pan sauce. If desired, garnish with thyme leaves.
• This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Warm the steak and fries in a baking dish for 5 minutes in a preheated 180°C/350°F oven.