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The main dish, French classic

Rib of beef with béarnaise sauce and Pont Neuf fries

Rib of beef with béarnaise sauce and Pont Neuf fries serves 6 and takes 50 minutes of active work out of a 2 hour total. The béarnaise and the first fry of the potatoes are done earlier the same day, leaving only the steak and the final fry just before serving. It's medium difficulty, about €9.50 per person, and success comes down to tempering the meat first and whisking the béarnaise off the heat.

A big rib of beef to share, homemade béarnaise, and thick fries, simple pleasure with no fuss.

Rib of beef with béarnaise sauce and Pont Neuf fries
For
6 people
Work
50 min
Total time
2 h
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€9.50
Calories per person
850 kcalcalculated by Kiloach, your weight coach

A thick rib of beef, seared in a pan then finished in the oven, pink in the middle and just browned outside, set over fries that are golden outside and soft inside. The homemade béarnaise, whisked over a bain marie with shallot and tarragon, brings the acidity that cuts through the rich meat. This is food for people who love a good steak served without fuss, carved generously at the table.

It's the dish for a dinner with friends or a family meal where you want to impress without spending the night in the kitchen, for a birthday or just a fall or winter weekend. A rib of beef is made to share, carving it at the table turns into a moment everyone gathers around. Keep the starter simple, a green salad works well, this main takes center stage.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 30 min
  3. Before the guests arrive 2 steps, 35 min
  4. When it's time to serve 2 steps, 5 min

Earlier in the day, pre fry the potatoes and make the reduction for the béarnaise, that saves real time later. Just before guests arrive, whisk the béarnaise over a bain marie and cook the rib of beef, then let the meat rest while you serve drinks. At serving time, fry the potatoes again in hot oil for 3 minutes, slice the meat, and plate right away.

The ingredients

6 people

Butcher

  • Rib of beef 1.8 kg

Fruits and vegetables

  • Frying potatoes 1.5 kg
  • Shallots 3
  • Tarragon 1 bunch

Dairy

  • Butter 250 g
  • Egg yolks 4

Pantry

  • White wine vinegaroften in the pantry 10 cl
  • Dry white wine 10 cl
  • Frying oiloften in the pantry 1.5 L
  • Coarse saltoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cut the potatoes into thick batons, rinse them, dry them well, then pre fry them for 6 minutes at 150°C in the oil and drain. 20 min

    Dry them very thoroughly, water makes the oil spatter.

  2. Reduce the chopped shallots with the vinegar, white wine, and half the tarragon, until you get about 3 tablespoons of reduction. 10 min

    Strain the reduction to remove the shallots, it makes a smoother sauce.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Melt the butter, whisk the egg yolks with the reduction over a bain marie, then pour in the butter in a thin stream. Add the chopped tarragon, salt, and pepper. 15 min

    Keep the béarnaise in a warm bowl, never back on the heat, it will split.

  2. Sear the rib of beef 4 minutes per side in a very hot pan, then roast it at 200°C and let it rest for 10 minutes. 20 min

    For medium rare, aim for 50°C at the core with a probe thermometer.

When it's time to serveThe final touches, right in front of your guests.

  1. Fry the potatoes again for 3 minutes in oil at 180°C, drain and salt them. 5 min

    The double fry gives fries that are crisp outside, soft inside.

  2. Slice the rib against the grain, plate with the fries and the béarnaise.

    Add pepper and finishing salt directly on the slices, never before cooking.

Our tips to get it right

  • Choose a thick rib of beef, at least 4 centimeters, otherwise the meat cooks too fast and dries out before turning pink inside.
  • Always rest the meat for 10 minutes after cooking, the juices redistribute and the slices come out clean.
  • If the béarnaise starts to split, whisk in a tablespoon of cold water off the heat, it often comes back together.

The variations

  • Swap the rib of beef for a thick ribeye or sirloin steak if you're feeding fewer people or want to cut the cost.
  • For a faster version, use good quality frozen fries and spend the time you save on the béarnaise instead.
  • For kids, serve the béarnaise on the side in a small bowl, some prefer their steak plain with just salt.

What to serve it with

  • A simple green salad starter
  • A full bodied red wine like Bordeaux
  • Sautéed green beans on the side

Storage

Leftover meat keeps for 2 days in the fridge in a sealed container, reheat it gently so it doesn't dry out. Béarnaise doesn't freeze and doesn't keep well, it's best made and eaten the same day. Fries lose their crunch in the fridge, it's better not to save them.

Questions about this recipe

How do you know the rib of beef is cooked without a thermometer?

Press the meat with the back of a fork, medium rare gives slight resistance but still feels springy. With practice this works well, otherwise a probe reading 50°C at the core guarantees a pink center.

Can you replace the tarragon in the béarnaise?

Tarragon is what gives béarnaise its signature flavor, it's hard to swap without changing the sauce. If you can't find any, chopped chervil makes a similar sauce but with a milder character.

Should you salt the rib of beef before or after cooking?

Salt it just before searing, and add finishing salt on the slices after cooking for extra crunch. Salting too early draws water out of the meat and stops it from browning well.

How long should the rib of beef rest after cooking?

Ten minutes is enough, covered loosely with foil to keep the warmth in. This rest lets the juices settle back into the meat instead of running out when you slice it.

Can a rib of beef with béarnaise sauce and Pont Neuf fries be made ahead?

Yes, during the day. The recipe needs 50 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a rib of beef with béarnaise sauce and Pont Neuf fries?

Allow 2 h in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a rib of beef with béarnaise sauce and Pont Neuf fries?

About 850 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a rib of beef with béarnaise sauce and Pont Neuf fries cost?

About €9.50 per person, that's €57.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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