For the fries: To the warm water, add the raw sugar
and whisk. Soak the fries in the sugar water for 1 hour, or up to overnight. Strain
and dry off in a salad spinner
In a large pot, heat the duck
fat to 325 degrees F. Blanch
1 cup of fries at a time until cooked but not crispy, about 5 minutes. Once all batches have been blanched, raise the temperature of the oil to 375 degrees F. Fry
in batches again until golden and crispy, 3 to 4 minutes. Season with cayenne, black pepper and sea salt.
For the beurre blanc: Heat a saucepan
over medium-high heat. Add the vinegar, white wine and shallots
. Let boil and reduce down to 2 tablespoons of liquid. Take off the heat and let cool for about 1 minute. Put the saucepan back on the burner without turning on the heat. Throw in a few butter
cubes at a time; whisk
until the butter is melted. Continue until all the butter is melted. Add the tarragon
, salt and some pepper. Mix. Cover, turn the heat to very low and let sit.
For the steak: Heat the canola oil
in a pan over medium-high heat. Sprinkle the steaks with the salt and some pepper. Cook for 3 1/2 minutes per side for medium-rare. For the last minute of cooking, add the butter and melt
. Remove the steaks from the heat, tent and let rest for 5 minutes.
Place the steaks and fries on plates and top with some beurre blanc