Le Bœuf Recipe

Preparation

1. 1

   Prepare the Carrot Confit

   Peel and slice the carrots into thin sticks. In a saucepan, melt 1/4 cup of unsalted butter and add the carrots. Cook on low heat until tender, about 20 minutes. Season with salt and set aside.

2. 2

   Make the Bearnaise Sauce

   In a small saucepan, combine white wine vinegar, chopped shallots, and tarragon. Simmer until reduced by half. Strain the mixture and let it cool. In a bowl, whisk the egg yolks and gradually add the melted butter while whisking continuously until thickened. Stir in the strained vinegar mixture. Season with salt and pepper.

3. 3

   Cook the Hanger Steak

   Season the hanger steak with salt and pepper. Heat a skillet over high heat and add a little butter. Sear the steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Let it rest for 5 minutes before slicing.

4. 4

   Prepare the Waffle Fries

   Cook the waffle fries according to package instructions until crispy and golden brown.