One of our favorites was the French bistro classic steak frites. It’s a simple dish, just steak and fries, but one usually reserved for eating out. Since going out wasn’t in the cards back then, making the dish at home was the next best thing. Years ago, when my kids were little, my husband and I made sure we had a special night together at least once a week.
The dish is often served with a bearnaise sauce, which can be a little tricky, especially if you’re only cooking for two. In place of a bearnaise sauce, I’ve incorporated its signature tangy flavor and faint aroma of anise by mixing chopped tarragon and a touch of vinegar into a quick and easy compound butter that melts into a lovely sauce on top of the warm steak.
Heat oil in a large Dutch oven or heavy-bottomed saucepan over high heat to 350 degrees. Add all the potatoes and cook, stirring occasionally, until deep, golden brown and crispy on the outside and fluffy on the inside, about 10 to 15 minutes.
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