Wagyu steak with Béarnaise sauce and straw potato pancake

• 4 Wagyu steaks
• 600/650 g potatoes, freshly ground pepper, nutmeg, vegetable oil
• 4 extra fresh egg yolks
• 250 g butter
• 4 cl white vinegar
• 40 g shallots, peeled and chopped
• 1 tbsp tarragon, washed and chopped
• 1 tbsp chervil, washed and chopped
• Salt and pepper

Straw potato pancake. Wash, peel and grate the potatoes. Squeeze the potatoes gently with your hands to remove some of the liquid. Season with salt and pepper and if necessary with nutmeg.

Heat oil in a pan. Form a beautiful potato pancake and cook on medium heat until slightly brown. turn over the pancake. Continue to cook turning over regularly. Keep warm.

Bearnaise sauce. Clarify the butter (melt it; gently skim off the white foam that floats on the surface; then pour the bright yellow melted butter into another container, without the white milk solids at the bottom - keep only the bright yellow melted butter).

In a saucepan, place the shallots, vinegar, wine and pepper. Reduce until almost dry. add 10 cl of water and reduce again. Leave to cool. Add the egg yolks and one tablespoon of cold water.

On very low heat, heat by whisking vigorously until the yolks begin to coagulate and are light and frothy. Turn off the heat.

Add the butter gradually while whisking all the time (like when whisking mayonnaise). Add salt. Add the chopped herbs.

Finishing touch. Pan-fry the steaks in a little very hot oil. Turn them over. When they reach the desired doneness, add a knob of butter and cook for 1 more minute by turning over the steaks to coat them well.

Serve the steaks with the straw potato pancake and the sauce in a beautiful sauce boat.