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
- 14 oz chipping potatoes peeled and cut into batons
- 4 9 oz rump steaks
- 1 oz butter
- 1 tbsp olive oil
- 2 salad leaves
- vegetable 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
- salt and freshly ground black pepper
- 1/4 large lemon juice only
- 3 tbsp tarragon leaves only, chopped
- 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.