Preparation:

1. Put a frying pan on the heat with the olive oil and crushed garlic. When the oil is very hot, brown the meat on both sides. Season with salt and pepper and let the steak rest for about 2 minutes.

2. Put in the white wine vinegar, the chopped shallot and a sprig of tarragon. When you have about a third of the amount of vinegar, remove and set aside.
Melt the butter. Put the egg yolks with the vinegar reduction in a bowl and swirl them around with a whisk.

3. Bring the bowl to a simmer and emulsify with the whisk until the eggs are cooked. When the eggs get a creamy texture, add the melted butter little by little and continue to emulsify with the whisk until everything is well combined. Add the remaining chopped tarragon, season with salt and pepper and set aside.
Cut the potatoes into sticks and fry in plenty of hot oil until golden brown.

4. Place the meat in the center of the plate and finish with a touch of pepper.