Steak and chips with Béarnaise sauce

Name: Steak and chips with Béarnaise sauce
Yield: Serves 4
Ingredients: 1 kg potatoes (Désirée, Maris Piper or King Edward), peeled and cut into 2 cm thick chips; 1 kg potatoes (Désirée, Maris Piper or King Edward), peeled and cut into 2 cm thick chips; 1 kg potatoes (Désirée, Maris Piper or King Edward), peeled and cut into 2 cm thick chips; salt; a pinch of salt; 250 g unsalted butter, melted and hot; a sprig of fresh tarragon, chopped; 1 kg potatoes (Désirée, Maris Piper or King Edward), peeled and cut into 2 cm thick chips; 50 ml vegetable oil; freshly ground black pepper; 4 x 200 g sirloin steaks; 1 teaspoon black peppercorns; 1 shallot, finely chopped; 4 medium free range egg yolks; 200 ml white wine vinegar; salt and freshly ground black pepper; salt and freshly ground black pepper; 25 g unsalted butter; 1 tablespoon vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

You can’t get more classic than steak, chips and Béarnaise sauce, but I still don’t get tired of it. This is as simple as it gets. Béarnaise is one of my favourite sauces and works well with lamb, chicken, salmon, sea bass and, actually, pretty much anything!

Ingredients

4 x 200 g sirloin steaks
salt and freshly ground black pepper
1 tablespoon vegetab

Main course
Gluten-free
Simple

Method

To make the Béarnaise sauce, place the shallot, peppercorns and vinegar in a small pan, bring to the boil and reduce by half. Pour through a sieve and discard the shallots and black peppercorns. Place the egg yolks in a blender with a pinch of salt and 2 tablespoons of the reduced vinegar. Start to blend and very slowly pour in the hot, melted butter. If the sauce starts