Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites

August 26, 2020

Dive into French cuisine with this juicy, pan-seared Miyazakigyu Wagyu ribeye in a creamy Béarnaise sauce. This classic combination is tastefully paired with twice-fried Pommes Frites. This recipe will impress both your palate and your guests, making it an ideal choice for your next dinner party!

1 Double 8 Cattle Company Miyazakigyu Wagyu Ribeye
2 tbsp. Grapeseed Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Pommes Frites:
2 Russet Potatoes ( peeled and cut into 1/4 inch x 3 inch strips )
2 qts. Vegetable Oil ( canola oil, peanut oil, or grapeseed oil will work as well )
1/2 cup Rice Flour
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Ancho Chile Powder ( to season )
Bearnaise Sauce:
1/4 cup White Wine Vinegar
1/2 cup White Wine
1 Small Shallot ( peeled and minced )
7-10 pieces Whole Black Peppercorn ( crushed )
1 1/3 tbsp. Tarragon Leaves ( chopped, divided )
Water ( 1-2 inches deep in saucepan )
2 Eggs ( yolks only )
1 cup Unsalted Butter ( melted and cooled )
to taste Kosher Salt
2 tbsp. Lemon Juice ( optional ingredient )

FIRST STEPS

Pull the Miyazakigyu Wagyu ribeye from the freezer, and place it in the refrigerator 24 hours before starting this recipe.

One hour before cooking the beef, pull...

See the full directions on my site

Nutritions

Calories
8798

Sodium
319mg
13% DV

Fat
919g
1414% DV

Protein
20g
41% DV

Carbs
75g
25% DV

Fiber
19g
77% DV