Ingredients
The following ingredients have 1 Servings
- oil, for deep frying
- 3 tbsp tarragon vinegar
- 3 tbsp white wine
- ¼ tsp white peppercorns
- ½ small banana shallot, finely chopped
- 125g/4½oz butter
- 2 free-range egg yolks
- sea salt and freshly ground black pepper
- ½ lemon, juice only
- 1 tbsp chopped tarragon leaves
- 1 tbsp olive oil
- 1 x 200g/7oz good-quality fillet steak
- 100g/3½oz frozen chips
Instruction
- Preheat the oven to 200C/400F/Gas 6.
- Preheat a deep-fat fryer to 180C/350F. Alternatively fill a large heavy-based pan with oil and heat, using a cooking thermometer to check the temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Put the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil. Simmer until the volume of liquid has reduced to about one tablespoon. Strain the liquid into a bowl and then set aside to cool.
- Meanwhile, melt 100g/3½oz of the butter in a small saucepan set over a medium heat.
- Put the egg yolks in a bowl set over a pan of simmering water and whisk until thickened and light in colour. Gradually add the melted butter, whisking constantly.
- Season with salt and black pepper, add the cooled shallot reduction and the chopped tarragon leaves and mix well.
- Turn off the heat and leave the bowl over the pan until ready to use.
- Heat a frying pan until searing hot. Add the olive oil and steak and cook on one side for 2-3 minutes, before turning over and placing in the oven for 2-3 minutes.
- While the steaks are in the oven, carefully lower the chips into the deep-fat fryer and cook for 3-4 minutes, or until golden-brown and cooked through.
- Remove the steak from the oven and add the remaining butter to the pan. Spoon the melted butter over the steak repeatedly for at least 2-3 minutes while the steak rests – this will give a lovely shine and add to the flavour.
- To serve, place the steak on a plate, pile the chips alongside and then finish with a dollop of béarnaise sauce.
