serves
4
prep
15 minutes
cook
25 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 8 Desiree potatoes, peeled and cut into 1 cm chips
- 2 litres vegetable oil
- salt and freshly ground black pepper, to taste
- 50 ml olive oil
- 4 beef sirloin steaks, about 300 g each
Bernaise reduction
- 100 ml white wine vinegar
- 4 sprigs French tarragon, washed
- 1 French shallot, peeled, roughly sliced
- 5 white peppercorns
- 1 fresh bay leaf
Bernaise sauce
- 5 egg yolks
- 25 ml bernaise reduction
- 100 g clarified butter, melted
- 3 tbsp flat leaf parsley, finely chopped
- 3 tbsp French tarragon, finely chopped
- 1 bunch chives, finely chopped
Resting time: 4 minutes
Wine pairing: Penfolds St. Henri Shiraz, Multi-Region
Instructions
1. For the bearnaise reduction, combine all the ingredients in a small saucepan and simmer over low heat until reduced by half. Strain through a fine sieve, discard the solids and set aside to cool.
2. For the bearnaise sauce, fill a medium saucepan half full with water and bring to a simmer. Place the egg yolks and 25 ml of the reduction in a large heatproof bowl. Place the bowl on top of the simmering water, making sure base of the bowl isn't touching the water. Using a large hand held whisk, beat the mixture over the hot water rotating the bowl so that the mixture doesn't catch on the sides. Once the sabayon starts to go a pale yellow creamy colour and is thickened, remove from the heat and place the bowl on a wet tea towel to stop it slipping. Whisking continuously, gradually whisk the melted clarified butter into the sabayon in a steady slow stream until well combined and thickened slightly. Season with salt and fresh ground pepper, then stir in the herbs. Keep in a warm place until ready to serve.
3. Preheat the oven to 200˚C. Fill a deep saucepan or deep-fryer two-thirds full of oil and bring to 160˚C. Add the chips and cook for 5 minutes without colouring. Remove with a slotted spoon and drain on paper towel. Increase the oil temperature to 200˚C. Later, when the steaks are resting, add the chips again to the oil and cook for 3-5 minutes or until golden and crisp. Drain on paper towel and season to taste.
4. To cook the steaks, heat the olive oil in a heavy-based frying pan over medium–high heat. Season the steaks, then cook for 2 minutes on each side for medium rare or until cooked to your liking. Transfer to a baking tray and place in the oven for 5 minutes to rest.
5. Serve the steak and chips with the warm bearnaise sauce poured over the top of the steak.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
