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1
Make the frites Put the peeled potatoes in a bowl of cold water.
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2
Slice them lengthwise 1/4 inch thick, then cut lengthwise into 1/4-inch-thick fries.
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3
Rinse in cold water until the water runs clear.
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4
Refrigerate overnight in cold water.
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5
Make the frites In a large pot, bring the gallon of water to a boil.
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6
Stir in the salt and vinegar.
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7
Drain the potatoes and add them to the boiling water.
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8
Return to a gentle boil and cook for 3 minutes.
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9
Drain the potatoes well, then spread them in a single layer on paper towels.
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10
Pat thoroughly dry and let cool.
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11
Make the frites Line 2 baking sheets with paper towels.
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12
In a large enameled cast-iron casserole, heat 2 inches of oil to 365.
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13
Working in batches, fry the potatoes for 1 minute, stirring gently so they dont stick together.
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14
Using a slotted spoon, transfer the fries to the paper towels to cool.
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15
Make the bearnaise butter In a medium saucepan, combine the shallots, wine and vinegar and cook over moderate heat until all of the liquid has evaporated, about 5 minutes.
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16
Scrape the shallots into a medium bowl.
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17
Add the butter and beat with a handheld mixer until creamy.
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18
Fold in the herbs and season with salt and pepper.
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19
Make the steaks Season the steaks with salt and pepper.
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20
In a large cast-iron skillet, heat the oil.
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21
Cook 2 of the steaks over moderately high heat, turning once, until browned and medium-rare, 3 to 4 minutes per side.
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22
Transfer to plates.
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23
Repeat with the remaining 2 steaks.
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24
Let rest for 5 minutes.
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25
Make the steaks Meanwhile, heat the oil in the casserole to 400.
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26
In 2 batches, fry the potatoes, stirring occasionally, until golden and crisp, about 2 minutes.
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27
Drain briefly on paper towels.
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28
Season with salt.
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29
Top the steaks with some of the bearnaise butter and serve immediately with the fries and the remaining bearnaise butter.
