Frenchbistrosteak fritesbéarnaise
Bavette Steak Frites with Béarnaise
45 min 4 servings Medium
This recipe uses Sirloin beef — specifically Sirloin Bavette (1-2 lbs).
Learn more about all Sirloin cuts and cooking methods →
Prep
20 min
Cook
25 min
Total
45 min
The bavette (sirloin flap) is the quintessential French bistro steak — intensely beefy, loose-grained, and perfect for soaking up a rich béarnaise sauce. Paired with crispy frites, it's a meal you'll make again and again.
What Ingredients Do You Need?
- 2 lbs Bavette steaks
- 2 lbs Russet potatoes, cut into frites
- 3 Egg yolks
- 8 oz Butter, melted
- 2 tbsp Tarragon, chopped
- 2 tbsp White wine vinegar
- 1 Shallot, minced
- as needed Oil for frying
How Do You Make Bavette Steak Frites with Béarnaise?
- 1
Make frites
Double-fry potatoes: first at 325°F until soft, then at 375°F until golden and crispy.
- 2
Make béarnaise
Reduce vinegar with shallot to 1 tbsp. Whisk egg yolks over a double boiler, slowly drizzle in melted butter. Add tarragon.
- 3
Sear bavette
Season steaks. Sear in a very hot skillet 3-4 minutes per side for medium-rare.
- 4
Slice and serve
Rest 5 minutes, slice thin against the grain. Plate with frites and béarnaise.
What Are the Pro Tips for This Recipe?
- 💡 Bavette must be sliced thin against the grain — it's the difference between tender and chewy.
