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Steak and Chips with Béarnaise Sauce

Steak and Chips with Bernaise Sauce
Written by Susan H

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 Bernaise Sauce

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.
4.41 from 57 votes
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Course: Main Dish, Sauce
Cuisine: French
Keyword: Alcohol, Beef, Dairy, Fry, Vegetables
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 377kcal

Ingredients
 

Instructions

  • Heat the vegetable oil in a deep fat fryer to 160C/320F.
  • To prepare the sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.
  • 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.
  • 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.
  • Season with salt and freshly ground black pepper and add the chopped tarragon leaves.
  • 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.
  • 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.
  • 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.
  • 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 and salad leaves alongside.
  • Enjoy

Notes

A simple recipe that always provides the delightful taste

Nutrition

Calories: 377kcal | Carbohydrates: 22g | Protein: 30g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 355mg | Potassium: 1042mg | Fiber: 3g | Sugar: 1g

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