STEAK FRITES & BEARNAISE SAUCE

STEAK FRITES & BEARNAISE SAUCE

Bearnaise Sauce

1 large shallot (finely diced)

100ml white wine

100ml white wine vinegar

1 tea sp black peppercorns

1 bunch tarragon (washed)

3 egg yolks

200gm butter (melted to clarified)

1 lemon (juice and peel)

Salt

Prep a small pot of water on heat and bring to a steam.

In another small pot add in shallot, white wine, white wine vinegar, half the tarragon and lemon peel. Place on medium heat and reduce reduction by minimum 2/3. Strain out and pop 2 tablespoons of the reduction in a heat proof bowl along with the egg yolks.

Whisk together the yolks and reduction over the steaming pot of water, you don’t want it bubbling.  Whisk until its tripled in size and its pale and creamy. Take off heat and very slowly pour in the clarified butter whisking as you go. If easier use a food processor. Eyeball the mix and when you hit your desired sauce thickness stop adding clarified butter.

To finish add lemon juice and salt to taste and add in the rest of tarragon leaves, which you can finely dice before adding.

Steak

250gm scotch fillet

Olive oil

Salt

Pepper

Season scotch with olive oil, salt and pepper and pop to the side to come to room temperature.

Get heavy pan on medium high heat and bring up to a hot pan. Place the scotch fillet down and allow to sear for 1 minute. Flip over and sear the other side for another minute. Do this three times on each side for a total cooking time of six minute. Take off heat and allow to rest for 5-10 minutes.

Frozen fries

Chuck bag of fries onto tray and place in oven to packets cooking instructions.

On a plate add your steak, sliced if you prefer, douse it in béarnaise sauce and finish with lots of frites.