Steak fries with quick Béarnaise sauce

Ingredients:

• 1 boneless ribeye steak, about 2 cm thick (500 g)
• 2 large potatoes, wash thoroughly and cut into 1 cm thick strips.
• Rapeseed oil (canola)
• 1 teaspoon olive oil
• 1 tbsp butter (15 g)
• 2 cloves garlic, unpeeled
• 4 sprigs of fresh tarragon
• 1/4 cup mayonnaise
• 1-2 teaspoons lemon juice
• 1 tbsp finely chopped chives

Preparation:

1. Let the steak sit at room temperature for 20-30 minutes. Preheat the oven to 95°C (205°F). Place a wire rack or line a baking sheet with a paper towel and set aside.
2. Place the potatoes in a kazan or large, heavy-bottomed saucepan. Pour oil over the potatoes to a depth of about 1 cm, cover the pan, and bring to a boil over high heat; this should take about 5 minutes. Once the oil begins to shimmer, remove the lid and cook, undisturbed, for 10 minutes.
3. Gently toss the fries, scraping up any browned bits from the bottom of the pan, and cook for another 10 minutes or until golden brown and crisp. Remove the fries from the oil and transfer them to the prepared baking sheet. Season immediately with salt and place in the oven to keep warm.
4. Heat a large cast-iron skillet over medium heat. Pat the steak dry with paper towels. Rub with olive oil and season with salt and pepper. Add to the skillet and cook for 3-4 minutes per side or until golden brown. Add butter to the skillet along with one clove of garlic (leave peeled) and 2 sprigs of tarragon. Carefully tilt the skillet slightly and spoon the butter over the steak for 1-2 minutes, or until medium-rare. Remove the steak from the skillet and let rest for 5-10 minutes.
5. Tarragon sauce:
   
   Meanwhile, peel and chop the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to the bowl along with the mayonnaise and lemon juice to taste.
6. Before serving, slice the steak into 1-cm-thick slices and transfer to two plates along with the fries, sprinkle with green onions, and drizzle with the sauce. Season with salt and pepper to taste.