Easy Steak Frites

Take your steaks and pat them dry using paper towels. Then, generously season the steaks with salt and pepper. Set the seasoned steaks aside while you prepare the remaining ingredients.

Cook the fries according to the package directions, then continue cooking them for an additional 5 - 10 minutes until they turn golden - brown and become crisp.

Check your steaks. If there's moisture on the outside (which is a natural result of the salt seasoning), pat the steaks dry again with paper towels. Place the steaks in a 12 - inch nonstick skillet. Turn the heat to high and cook the steaks for 2 minutes.

After 2 minutes, flip the steaks and cook them for another 2 minutes.

Flip the steaks again. Reduce the heat to medium and continue cooking the steaks, flipping them every 2 minutes. Keep an eye on the steaks to make sure they're sizzling gently throughout the cooking process. If the skillet starts to smoke, lower the heat; if the steaks aren't sizzling, increase the heat. Cook the steaks for an additional 6 - 12 minutes until the internal temperature reaches 120 - 125°F (48.9 - 51.7°C) for medium - rare.

Once the steaks reach the desired temperature, transfer them to a cutting board and let them rest while you make the sauce.

Add the butter to the now - empty pan and cook it over medium heat until it melts.

Add the shallot to the melted butter and cook it until it becomes fragrant and softened, which should take about 3 minutes.

Add the white wine, lemon juice, and three tablespoons of water to the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Cook the mixture in the pan until it reduces slightly, which should take about 2 minutes.

Stir the tarragon leaves into the reduced mixture in the pan.

Carefully taste the hot sauce and add more salt or pepper if needed.

Transfer the sauce to a deep, narrow container. You can use an immersion blender to blend the sauce in the container, or transfer it to a regular blender. Blend the sauce until it becomes smooth and thickened.

If the sauce breaks, add water one teaspoon at a time and blend until the sauce is emulsified.

To serve, take the rested steaks and thinly slice them against the grain. Place the sliced steaks on a plate and drizzle the pan sauce over them. Serve the steaks with the cooked fries and enjoy!