Steak with Béarnaise and French Fries: Recipe & Wine Pairing Guide

Introduction

Few culinary experiences capture the spirit of indulgence quite like Steak with Béarnaise and French Fries—a dish that marries rich, buttery sauce with tender steak and crispy fries. Whether you’re planning a special date night at home or looking to impress guests at your next dinner party, this French bistro classic shines when paired with the right wine. In the US, wine pairing has never been more accessible, with fantastic bottles available at local shops like Total Wine, Trader Joe’s, and BevMo. Today, we’ll explore the secrets to preparing restaurant-quality steak frites, break down the art of Béarnaise, and guide you to the perfect wine for Steak with Béarnaise and French Fries. With Vinomat, finding your ideal pairing has never been easier.

About This Dish

Steak frites—literally "steak and fries"—is the soul of French brasserie cuisine. Originating in the bustling bistros of Paris, this dish reflects a tradition of simple, high-quality ingredients prepared with precision. The hallmark of Steak with Béarnaise and French Fries is its balance: umami-rich steak, silky Béarnaise sauce, and golden pommes frites. Béarnaise, a derivative of Hollandaise, infuses butter and egg yolk with white wine vinegar, shallots, and fragrant tarragon, offering a tangy lift that complements the steak’s savory depth. Over the years, this classic has become popular across American steakhouses and kitchens, a testament to the US’s growing appreciation for multicultural flavors and wine pairing.

What makes this dish special is its versatility. The steak can be grilled or pan-seared to suit your taste, and the fries—crisped twice for ultimate crunch—are pure comfort food. The interplay of textures and flavors invites endless wine pairing possibilities, making Steak with Béarnaise and French Fries a perfect match for wine lovers seeking new culinary adventures.

Key Ingredients & Their Role

Beef Sirloin Steak forms the base with its robust, meaty flavor and juicy texture. Sirloin strikes a balance between tenderness and rich beefiness, ideal for soaking up Béarnaise’s luxurious sauce. The steak’s high umami and savory notes call for wines with enough body and structure to stand up to its intensity.

Potatoes (Russet) are the gold standard for French fries. Their high starch content ensures fries that are crispy outside and fluffy inside. Double-frying is key—it achieves the iconic crunch loved in French bistros and American steakhouses alike.

Béarnaise Sauce is the star accompaniment. Made with butter, egg yolks, white wine vinegar, shallots, and fresh tarragon, Béarnaise delivers a blend of creamy, tangy, and herbal flavors. The butter enriches the sauce, while tarragon and vinegar add brightness that cuts through the steak’s richness. From a wine pairing perspective, the sauce’s acidity and herbal notes suggest wines with vibrant acidity and aromatic complexity.

Fresh Herbs (Tarragon, Parsley) boost the sauce’s flavor and add a fresh, green element to the plate. Tarragon’s anise-like aroma is distinctive—a trait to consider when choosing a wine match. Parsley provides a clean, grassy finish.

Unsalted Butter not only enriches the Béarnaise but also enhances the steak’s flavor when used for basting.

Egg Yolks provide the creamy, emulsified texture in the sauce—a classic French technique that elevates the dish’s mouthfeel.

White Wine Vinegar & Shallots round out the Béarnaise, infusing acidity and subtle sweetness. These elements are crucial for balancing the dish, and their presence suggests wines with good acidity.

When selecting a wine for Steak with Béarnaise and French Fries, consider the interplay of umami, salt, butter, and herbs. Wines with medium to full body, moderate tannins, and lively acidity are the perfect match for this recipe.

Recipe

Ingredients:

4 (200 g each) Beef sirloin steak
800 g Potatoes (e.g., Russet)
1 liter Vegetable oil (for frying)
120 g Unsalted butter
3 Egg yolks
2 tbsp White wine vinegar
1 (finely chopped) Shallot
2 tbsp (chopped) Fresh tarragon
1 tbsp (chopped) Fresh parsley
To taste Ground black pepper
To taste Salt

Instructions:

Peel the potatoes and cut them into thin sticks (French fry shape). Rinse them under cold water to remove excess starch and pat them dry with a clean towel.
Preheat the vegetable oil in a deep fryer or large pot to 160°C (320°F). Blanch the potatoes in batches for 3-4 minutes, then remove and let them drain on paper towels.
In a small saucepan over medium heat, combine the white wine vinegar, finely chopped shallot, half the chopped tarragon, and ground black pepper. Let it reduce to about 1 tbsp of liquid, then strain to remove solids.
Set up a double boiler: bring a pot of water to a gentle simmer, place a heatproof bowl above it so it doesn't touch the water. Add the egg yolks and reduced liquid to the bowl, whisking constantly until thickened.
Slowly add melted butter to the egg mixture, little by little, whisking constantly to incorporate. Once thick and creamy, stir in the remaining tarragon and parsley. Season with salt and pepper to taste, then set aside.
Increase the frying oil temperature to 190°C (375°F). Fry the potatoes a second time until they are golden and crisp, about 3-4 minutes. Drain and season with salt immediately.
Season the beef sirloin steaks with salt and black pepper on both sides. Heat a skillet or grill pan over high heat and add 1 tbsp of butter.
Cook steaks to desired doneness: 2 minutes per side for rare, 3 minutes for medium-rare, 4 minutes for medium, and 5-6 minutes for well-done. Let rest for 5 minutes before serving.
Plate the dish: place a steak on each plate, add a portion of golden French fries, and serve a small bowl of Béarnaise sauce on the side. Garnish with chopped parsley or tarragon if desired.

Nutrition Facts (per serving):

Calories: 600 kcal
Protein: 35.0g
Fat: 35.0g
Carbohydrates: 40.0g
Salt: 2.5g

Dietary Information: Gluten-free, Contains dairy, Nut-free

Perfect Wine Pairings

The perfect wine pairing for Steak with Béarnaise and French Fries is all about complementing the dish’s rich flavors and textures. Here’s what to look for:

Medium to full body wines match the steak’s intensity
Moderate tannins cut through fat without overwhelming
Lively acidity balances Béarnaise’s butter and vinegar
Aromatic complexity echoes the fresh herbs

Top Wine Styles for Steak with Béarnaise

California Cabernet Sauvignon

Bold, structured, and packed with dark fruit. Its tannins match the steak’s umami, while notes of blackcurrant and subtle oak are a natural fit for Béarnaise’s herbal richness.
Try: Napa Valley Cabernet Sauvignon ($18-30 at Total Wine, BevMo)

Oregon Pinot Noir

Lighter body and bright acidity, with red cherry and earthy undertones. Pinot Noir’s finesse highlights the tarragon and parsley, while its acidity refreshes the palate after each bite.
Try: Willamette Valley Pinot Noir ($16-28, available at Trader Joe’s, Total Wine)

Washington State Merlot

Plush and fruit-forward, Merlot brings plum and mocha notes with soft tannins—ideal for steak and fries. Its approachability and value make it a favorite with American home cooks.
Try: Columbia Valley Merlot ($15-22 at BevMo, Total Wine)

French Bordeaux (Left Bank)

Classic pairing with steak frites. Cabernet/Merlot blends offer structure, minerality, and herbal notes that echo the dish’s flavors. Look for bottles from Médoc or Haut-Médoc.
Try: Médoc Bordeaux ($20-30, widely stocked at Total Wine)

Spanish Rioja Reserva

Old World flair with savory red fruit, spice, and gentle tannins. Rioja’s earthiness makes it a great match for the potatoes and Béarnaise.
Try: Rioja Reserva ($17-26 at Trader Joe’s, BevMo)

Wine Availability & Price Tips

Total Wine: Extensive selection of US and European wines, many under $30.
Trader Joe’s: Great for value-driven Pinot Noir, Merlot, and imported reds.
BevMo: Reliable source for California Cabs and Bordeaux blends.

Don’t overlook Vinomat’s wine pairing tools for tailored recommendations based on your taste and local availability. With so many accessible options, finding the perfect match for Steak with Béarnaise and French Fries is easier than ever.

Cooking Tips & Techniques

Double-frying the potatoes is essential for crispy fries. After the first fry (blanching), let the fries cool before frying again at a higher temperature—this ensures a shatteringly crisp exterior.
Rest your steak before slicing to ensure juicy, tender results. Five minutes is enough for juices to redistribute.
For the Béarnaise sauce, keep the heat gentle and whisk constantly to avoid scrambling the eggs. Add butter slowly to achieve a silky emulsion.
Seasoning is crucial: generously salt the steak before cooking, and season fries immediately after frying for best flavor.
Use a cast iron skillet or grill pan for steak to develop a deep, flavorful crust.
Avoid overcrowding your fryer or pan—cook in batches if needed for even results.
If you’re new to Béarnaise, practice patience. If the sauce breaks, whisk in a splash of warm water to bring it back together.
Fresh herbs add brightness; chop them just before serving to preserve aroma.

Serving Suggestions

Presentation matters: slice the steak against the grain for tenderness, and arrange on warm plates alongside a generous mound of fries. Serve the Béarnaise sauce in a small bowl or drizzle artfully over the steak. Garnish with extra chopped tarragon or parsley for color and aroma.

Pair the dish with a crisp green salad—think butter lettuce and radish in a light vinaigrette—to balance the richness. For a true bistro vibe, set the table with stemmed glasses, cloth napkins, and your chosen bottle of wine. Let guests pour their own Béarnaise and wine, creating an interactive, convivial experience.

Whether it’s a cozy dinner for two or a lively gathering, Steak with Béarnaise and French Fries is a showstopper. With wine pairing guidance from Vinomat, every bite and sip will be memorable.

Conclusion

Steak with Béarnaise and French Fries is more than a meal—it’s an invitation to savor classic flavors and explore the world of wine pairing. With accessible wines from Total Wine, Trader Joe’s, and BevMo, home cooks and wine lovers in the US can create a restaurant-worthy experience right at home. Use Vinomat to discover your perfect match and enjoy the delight of pairing exceptional food with the ideal glass of wine. Cheers to cooking, pairing, and elevating your next dinner with steak frites!