Classic Steak Frites are served with triple-cooked chips

 Give her showerhead a rest and invite her for dinner.

Here, classic Steak Frites are served with triple-cooked chips, tarragon oil, and modern bearnaise (absolutely divine). For dessert, we have an elevated version of eton mess with raspberries (I argue better than with strawberries) and a meringue rose as a centrepiece.

Your options:

1. Player: Serve only the steak Frites

2. Pimp: Serve only the Eton Mess

3. King: Steak Frites and Eton Mess

My suggestion:

a) First date? Go simple. You don't want to complicate the cooking process over. It's best to go with one of the two. My suggestion is steak frites.

b) 2nd date? Go all in.

We focus on good quality beef for the steak and produce it with a very thick cut (approx. 800g). We also focus on the sous vide technique cooking at 4 hours, aiming at a final temperature of medium starting at 54°C/126°F for 4 hours and finishing with an excellent quick sear on all sides, which should push the final temp to medium. Why medium? I went with grain-fed beef, which had an excellent marbling. Suppose you have something similar to that amount of additional fat. In that case, I suggest cooking the final temperature to medium rather than medium rare to render out that fat more. Otherwise, it's not nice. I recommend a grass feed piece if you want something more medium rare.

How do you proceed if you do everything in one go? Here's a suggested steps:

Steps:

1.Steak Sous vide 4hrs

2. Potatoe peeling, cutting, and boiling

3. Tarragon Oil

4. Bernaise prep (can add into water bath)

5. 1st round of potato frying

6. Bake mini meringues

7. Prep sorbet

8. Prep raspberry soup

9. Final steak searing and resting

10. 2nd round of potato frying

11. 1st course served

12. Whip vanilla heavy cream

13. 2nd course served

Note = 5hrs prep + cooking (if you are efficient)

Bernaise

- 2 egg yolks

- 65g white wine

- 65g white vinegar

- 125g butter

Tarragon oil

- 200g oil

- 20g tarragon