Steak with tarragon béarnaise & fat chips

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olive magazine

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Recipe by olive magazine

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1. Soak the chips in a bowl of cold water for 20 minutes, drain and pat dry. Heat the oil in a deep pan no more than 1/ 3 full (or deep-fat fryer) to 160F/325C. To test, a cube of bread will brown in just over a minute. Fry the chips for 5-7 minutes, until tender, and drain.
2. Put the vinegar, wine, shallots and peppercorns in a small pan and boil until reduced to 1 tbsp, strain. Pour into a heatproof bowl over a pan of simmering water. Whisk in the egg yolks, mustard and salt for 3-4 minutes. Remove from heat and whisk in the butter until the sauce has thickened. Add the herbs. Sit the sauce over the pan of water with the heat off.
3. Heat the olive oil in a heavy-based frying pan until really hot, and add the steaks. Cook for 2 minutes each side for rare, 3 for medium. Rest for 3 minutes.
4. Turn the chip oil up to 190C/375F. A cube of bread will brown in 30 seconds. Cook the chips for 1-2 minutes until golden and crisp. Drain. Serve with the steak and béarnaise sauce.

Know-how

Use large floury potatoes, such as King Edward or maris piper for crisp, fluffy chips.

Per serving

1224 kcalories, protein 44.1g, carbohydrate 47.6g, fat 95.5 g, saturated fat 49.8g, fibre 3.6g, salt 1.64 g

Latest comments and suggestions

• brian jenkins

  21 November 2007

  brian jenkins rated and commented on this recipe

  

  i use olive oil instead of butter, MMmmm

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• honeybee

  22 November 2008

  honeybee rated and commented on this recipe

  

  My sauce separated, but was still tasty!

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Ingredients

• 2 sirloin steaks
• olive oil

BÉARNAISE SAUCE

• 3 tbsp white wine vinegar
• 2 tbsp dry white wine
• 2 shallots , finely chopped
• 8 black peppercorns
• 2 egg yolks
• 1 tsp Dijon mustard
• 150g butter , melted and cooled
• 1 tbsp chopped tarragon
• 1 tbsp chopped parsley

CHIPS

• 4 potatoes , peeled and cut into chunky chips
• sunflower oil

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 2 sirloin steaks
• olive oil

BÉARNAISE SAUCE

• 3 tbsp white wine vinegar
• 2 tbsp dry white wine
• 2 shallots , finely chopped
• 8 black peppercorns
• 2 egg yolks
• 1 tsp Dijon mustard
• 150g butter , melted and cooled
• 1 tbsp chopped tarragon
• 1 tbsp chopped parsley

CHIPS

• 4 potatoes , peeled and cut into chunky chips
• sunflower oil

Per serving

1224 kcalories, protein 44.1g, carbohydrate 47.6g, fat 95.5 g, saturated fat 49.8g, fibre 3.6g, salt 1.64 g

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