This is the kind of meal that makes people think you spent hours in the kitchen.

Perfectly seared beef tenderloin, crispy oven-baked fries, and a silky homemade béarnaise sauce come together for a classic steak frites experience that feels straight out of a French bistro. The best part? It’s surprisingly approachable to make at home.

Whether you’re planning a date night, hosting friends for dinner, or simply craving something a little more elevated, this recipe delivers restaurant-worthy results with ingredients you can find at any grocery store.

Steak Frites with Homemade Béarnaise Sauce

A classic French bistro favorite made effortlessly at home. Tender beef tenderloin, golden oven-baked fries, and a rich homemade béarnaise sauce come together for a restaurant-worthy meal that's surprisingly achievable. Perfect for date nights, dinner parties, or whenever you're craving something a little special.

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Ingredients Method Notes

Ingredients

  

For the Steak

• 2 lb beef tenderloin
• Salt to taste
• Freshly ground black pepper to taste

For the Fries

• 4 large potatoes cut into thick matchsticks
• Olive oil spray
• Salt to taste

For the Béarnaise Sauce

• 1 shallot finely chopped
• 4 sprigs fresh tarragon divided
• ¼ cup dry white wine
• ¼ cup champagne vinegar
• 12 tablespoons butter divided
• 3 egg yolks room temperature
• Salt to taste

Method

 

Prepare the Fries

1. Preheat the oven to 400°F (200°C).
2. Arrange the potatoes on a baking sheet and lightly spray with olive oil.
3. Bake until golden and crispy, about 30–35 minutes, flipping halfway through if needed.
4. Season immediately with salt after removing from the oven.

Make the Béarnaise Sauce

1. In a small saucepan, combine the shallot, white wine, champagne vinegar, and 2 sprigs of tarragon.
2. Bring to a simmer and cook until the liquid reduces to approximately 1½ tablespoons.
3. Strain the mixture and set the reduction aside.
4. Melt 6 tablespoons of butter.
5. Add the egg yolks to a blender. With the blender running, slowly stream in the melted butter until emulsified.
6. Add the remaining room-temperature butter and blend until smooth and creamy.
7. Stir in the reserved reduction, remaining chopped tarragon, and salt to taste.

Cook the Steak

1. Generously season the beef tenderloin with salt and pepper.
2. Allow the steak to rest at room temperature while preparing the remaining components.
3. Heat a skillet over medium-high heat.
4. Sear the tenderloin for approximately 3 minutes per side, about 12 minutes total for medium-rare.
5. Transfer to a cutting board and let rest for 10 minutes before slicing.

Serve

1. Arrange the sliced beef tenderloin alongside the crispy fries. Spoon the warm béarnaise sauce generously over the steak and serve immediately.

Notes

• For best results, use room-temperature egg yolks when making the béarnaise.
• A meat thermometer is the most reliable way to achieve your preferred doneness.
• Fresh tarragon is essential for the signature flavor of a classic béarnaise sauce.
• Letting the steak rest before slicing helps retain its juices and tenderness.

WATCH IT COME TOGETHER

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If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.

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