Steak with tarragon béarnaise & fat chips
If you're detoxing this month, we suggest you keep this recipe out of temptation's way. If you're retoxing, on the other hand...
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 45 mins
- 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.
- 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.
- 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.
- 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
Recipe from olive magazine, February 2006.
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http://www.bbcgoodfood.com/recipes/4051/
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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
Preparation and cooking times
Ready in 45 mins
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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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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21 November 2007
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22 November 2008
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10 February 2009
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21 August 2011
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21 August 2011
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