Difficulty:[usr 2]
Cut a tomato hat, hollow them out. Sprinkle the inside with salt. Cut the celeriac into 6 thin sticks.
Peel the celeriac, adding lemon as you go. Cut them into large fries. Peel and chop the shallots.
Heat the oil for frying. Immerse the fries in it for 3 minutes (they must remain white). Drain them on absorbent paper. Prepare the sauce:melt the butter over very low heat. Skim off the foam that has formed on the surface. Book.
Pour the vinegar, shallots and herbs into a sauté pan. Reduce over high heat almost completely. Let cool, add the egg yolks and 2 tablespoons of cold water. Place in a slightly warm water bath. Whisk until the mixture foams. Pour the butter out of the heat in a trickle while stirring (without taking the whey which has settled at the bottom). Reserve the sauce in a lukewarm bain-marie.
When ready to serve, put the fries back in the hot oil and let them brown.
Grill the steaks for 4 to 8 minutes depending on the desired doneness.
Drain the water well from the tomatoes. Fill them with sauce.
Dip a stick of celery into each. Cover them 2/3 of their hat. Arrange on large oval plates with the entrecotes and fries layered.
