1. Cut potatoes into french fry shapes.
2. Wash and soak potatoes in cold water.
3. Parboil potatoes in salted water until fork tender.
4. Place parboiled potatoes on a wire rack.
5. Fry potatoes in oil for 3-4 minutes.
6. Place fried potatoes on a wire rack.
7. Slice shallots and soak them in white vinegar.
8. Heat butter in a saucepan.
9. Add shallots and cook until soft.
10. Remove from heat and let cool down.
11. Add tarragon, Dijon mustard, capers, anchovy fillets, lemon juice, and butter-shallot mixture to a blender and blend.
12. Continue blending, gradually drizzling in olive oil.
13. Season the rib-eye steak with salt and pepper.
14. Sear steak in hot pan until desired doneness is achieved.
15. Flip and sear the other side.
16. Add butter, garlic, fresh thyme and shallot to the pan and baste the steak.
17. Remove steak and let it rest.
18. Fry potatoes in oil until golden brown.
19. Slice steak and serve with fries and sauce.
