For the Roasted Garlic Aïoli: In a Vitamix blender, blend eggs, yolks, garlic confit, and raw garlic. Slowly emulsify in oil. Season with salt, lemon juice, and hot sauce. Adjust consistency with water if necessary.

For the Anchovy Butter: Sweat shallot and raw garlic in oil. Deglaze with Sherry and reduce to au sec. Remove from heat and let cool. Mix shallot mixture with butter, salt, anchovies, zest, and roasted garlic. Set aside.

For the Meat Jus: Sear garlic and shallots in oil. Once they are well-browned, deglaze with wine and reduce by half. Add stock and sachet of herbs, bring to a boil, then reduce heat to a simmer. Simmer until desired consistency and flavor is reached, occasionally skimming off impurities as it reduces. Strain jus through a cheesecloth then season lightly with salt and vinegar. Chill.

For the Frites: Rinse frites until the water runs clear and allow to thoroughly dry. In a deep fryer, fry in beef tallow at 200ºF for 5 minutes. Allow to cool completely. Set aside.

For the Steak: Season steak with salt and rub with olive oil. Grill until desired doneness, turning constantly to develop a charred crust. Rest at least 5 minutes.

To Assemble and Serve: Fry 9 ounces of Frites in beef tallow at 350ºF until golden brown, about 4 to 5 minutes. Season with salt and toss with fines herbes. Thinly slice the Steak and transfer to a serving plate. Sauce with Meat Jus and season with sea salt. Spread ½ ounce Anchovy Butter on top. Serve with Frites and 2 ounces Roasted Garlic Aïoli.