Flank steak, bearnaise and pomme frites

Lots of steps to make a good bearnaise, but worth it! We made a secondary sauce called Foyot with Bearnaise as a base (adding veal or beef demiglaze at the end) Flank steak was just the right chewyness to go with the rich sauce and almost perfect pomme frites. Earlier we made a coconut encrusted shrimp appetizer. yummy! but too rich to eat more than 2-3.