Serves: 4
Preparation: 20 minutes
Cooking: 25 minutes
Ingredients
- 1 kg Russet potatoes
- Frying oil
- Salt
- 450 g steak (sirloin, ribeye, or flank), thinly sliced
- 15 ml vegetable oil
- 15 ml butter
- 45 ml steak seasoning
- Salt and pepper to taste
- 500 ml cheese curds
- 2 green onions, thinly sliced
- 4 eggs
Hollandaise sauce
- 3 egg yolks
- 15 ml lemon juice
- 125 ml unsalted butter, melted
- Salt and pepper to taste
Preparation
- Cut the potatoes into sticks about 1 cm thick. Rinse them thoroughly under cold water to remove excess starch, then pat them dry.
- Preheat a deep fryer to 150°C (300°F). Cook the fries for 5 to 6 minutes, without browning them.
- Remove them and let them rest for a few minutes.
- Increase the fryer temperature to 190°C (375°F). Cook the fries a second time for 2 to 4 minutes, until golden brown and crispy. Salt immediately.
- Place the egg yolks and lemon juice in a heatproof bowl. Whisk over a double boiler until the mixture thickens slightly.
- Remove the bowl from the double boiler and gradually whisk in the melted butter until you have a smooth, creamy sauce. Season with salt and pepper.
- In a skillet over high heat with the oil and butter, quickly sear the steak until well browned. Add the steak seasoning, salt, and pepper, then continue cooking for 1 to 2 minutes, stirring to coat the meat well. In a separate pan, fry the eggs until the yolks are runny.
- Divide the fries among the plates. Add the cheese curds, top with the steak, drizzle with hollandaise sauce, and then place an egg on top.
- Finish with the sliced green onions.
