Steak haché with pommes frites & cheat’s béarnaise sauce

Preheat oven to 200°C. Cut 680g potatoes into thin frites; toss with 14g oil, salt, pepper. Bake 25–30 minutes until golden.

Finely chop 4g shallots and 30g tarragon. Whisk 204g sour cream, 11g Dijon mustard, and shallots together until smooth.

Fold 10g thyme leaves into the sour cream mixture. Taste and season with salt and pepper. Set béarnaise aside.