Actually…  It’s a rib eye steak topped with shoestring fries topped with Bearnaise sauce.

Really.

The concept came from Gourmet magazine a few years back.  They used a fast-food-style french fry.  I almost did, too – we usually have some shoestring fries in the freezer – but then decided a really skinny shoestring fry was in order.  Out came the trusty mandoline and in mere moments I had a lovely mound of perfectly-slivered potatoes.

I fried them off in grapeseed oil, a few at a time.

The steaks were grilled outside and while they were cooking, I made the Bearnaise.

Blender Bearnaise

• 2 egg yolks
• 2 tsp heavy cream
• 1/2 cup hot melted butter
• 2 tsp white wine vinegar
• 1/2 tsp tarragon
• pinch chervil
• 1 tsp minced shallot
• pinch salt and pepper

Add egg yolks, heavy cream, shallots, and spices to blender.  Mix really well.  With blender running, add half the hot butter.  Add the vinegar, and then finish adding the remaining butter.  Blend until smooth.

It is just too easy.  And so good.

A bit of steamed broccoli for balance, and dinner was served.

This is one of those meals that just works on so many different levels.   Everything blends well, every taste plays off the other, different textures in every bite.  Creamy…

My stomach is smiling.