Steak and Chips with Béarnaise Sauce is a mix of ingredients that are perfect main dish. The cheap rump steak cooked properly is ideal and the chips are crispy on the outside, fluffy on the inside. I love serving asparagus with this meal but mushrooms, green beans, sugar snaps, peas and broccoli are also lovely.

Steak and Chips with Béarnaise Sauce

One of those flavours you never forget. The béarnaise goes very well with Asparagus and mushrooms as well which are easy and quick to cook.

4.42 from 58 votes

Print Pinterest Add to Collection

Course: Main Dish, Sauce

Cuisine: French

Keyword: Alcohol, Beef, Dairy, Fry, Vegetables

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: people

Calories: 377kcal

Ingredients

14 oz potatoes peeled and cut into batons
4 9 oz rump steaks
1 oz butter
1 tbsp olive oil
2 tbsp tarragon vinegar
2 floz white wine
1 tsp white peppercorns
1 small banana shallot finely dice
4 large egg yolks free range
7 oz butter melted
1/4 large lemon juice only
3 tbsp tarragon leaves only, chopped
salt to taste
ground black pepper to taste
vegetable oil for frying

Instructions

Heat the vegetable oil in a deep fat fryer to 160C/320F.
vegetable oil
To prepare the sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.
2 tbsp tarragon vinegar, 1 tsp white peppercorns, 1 small banana shallot, 2 floz white wine
Simmer until the liquid has reduced by half.
Remove the peppercorns, then pour the mixture into a medium heat-proof bowl.
Add the egg yolks to the bowl and whisk well.
4 large egg yolks
Place the bowl over a pan of simmering water and whisk the eggs together until thickened and light in colour.
Gradually add the melted butter, whisking constantly.
7 oz butter
Season with salt and freshly ground black pepper and add the chopped tarragon leaves.
3 tbsp tarragon, salt, ground black pepper
Turn off the heat and leave the bowl over the pan until ready to use.
To cook the steak and chips, place the potatoes into the fat fryer, a few at a time, and cook for 2-3 minutes, or until just tender but not coloured.
14 oz potatoes
Drain on a plate lined with kitchen paper and turn up the fat fryer to 190C/375F.
Season the steaks with salt and freshly ground black pepper.
ground black pepper, salt
Heat a frying pan until hot, add the butter, olive oil and the steaks and fry on one side for two minutes (without moving the steak), or until browned.
1 oz butter, 1 tbsp olive oil, 4 9 oz rump steaks
Turn the steak over and cook for another two minutes, then remove the pan from the heat and leave the steaks to rest.
Place the semi-cooked chips back into the fat fryer in batches and cook for another 2-3 minutes, or until golden-brown and crispy. Keep warm on a tray in the oven if necessary.
To serve, carve the steak into thick slices, place onto plates and spoon the béarnaise sauce over.
Pile some chips alongside.
Enjoy

Notes

A simple recipe that always provides the delightful taste

Nutrition

Steak and Chips with Béarnaise Sauce