Steak Frites with Parisian Green Sauce

Peel and slice potatoes into fries. Place them in a bowl of cold water to soak.

Pat the steak dry and season generously with salt on all sides to draw out moisture. Set aside.

In a small bowl, whisk together the egg yolk, Dijon mustard, Worcestershire sauce, and lemon juice. Set aside.

In a small saucepan over medium heat, melt about 1 tablespoon of butter. Add the finely chopped shallot and sauté until softened.

Remove the saucepan from the heat. Add the rest of the butter and let it melt completely from the residual heat.

In a tall container suitable for an immersion blender, combine the egg yolk mixture, fresh herbs, capers, and anchovy fillets.

Begin to blend the mixture with an immersion blender. While blending, slowly stream in the melted butter and shallot mixture until the sauce is emulsified.

Add the warm beef broth and blend again to combine. Season the sauce with salt and pepper to taste.

Drain the potatoes and pat them completely dry. Fry in hot vegetable oil until golden brown and crispy. Season with salt.

Season the steak with black pepper. Heat olive oil in a skillet over high heat. Sear the steak on both sides until a deep crust forms.

Lower the heat, then add the smashed garlic cloves, herb sprigs, and a knob of butter to the pan. Baste the steak with the foaming butter until cooked to your desired doneness.

Remove the steak from the pan and let it rest for 5-10 minutes before slicing against the grain.

Arrange the sliced steak and fries on a plate. Spoon the green sauce generously over the steak, garnish with chopped chives, and serve with extra sauce on the side for dipping.