- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- oil, for frying
- 1 x 500-600 g Chateaubriand steaks
- watercress, to serve
For the b'arnaise sauce
- 1 small shallot, finely chopped
- 8 black peppercorns, lightly crushed
- 2 tbsp white wine vinegar
- 150 ml white wine
- 2 tbsp chopped tarragon
- 3 large egg yolks, beaten
- 200 g melted butter, preferably clarified
- 1 tsp wholegrain mustard
For the chips
- 500 g Maris Piper potatoes, cut into matchsticks
- oil, for deep-frying
1. Preheat the oven to 180C/160C fan/gas 4.
2. Heat a little oil in a griddle pan. When it is smoking, put the beef in the pan and allow it to sizzle. Turn and sear on the other side. Holding the steak with tongs, brown the edges all the way around. Transfer the meat to the oven to finish cooking ' this will take about 20 minutes for medium-rare.
3. For the béarnaise sauce: put the shallot, black peppercorns, white wine vinegar, white wine and a little of the tarragon in a small pan and boil over a high heat until about a quarter of the volume remains. Lift out the peppercorns.
4. Put the egg yolks in a heatproof bowl with the vinegar reduction. Whisk until the sauce begins to emulsify. Add the hot melted butter a drop at a time, whisking between each addition. The sauce will start to thicken. If it splits, add a drop of hot water. Once all the butter is added, stir in the mustards, the rest of the chopped tarragon and season.
5. For the chips: while the beef and sauce are cooking, preheat some oil in a deep-fryer. Fry the potato chips until golden, then drain well and keep warm in the oven to maintain the crispness until ready to serve.
6. Cut in the steak in half and arrange on serving plates with a dollop of béarnaise and a handful of watercress. Serve the chips alongside.
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