Beef fillet with bearnaise sauce and triple cooked chips

Beef Fillet With Bearnaise Sauce And Triple Cooked Chips

Servings: 4 people

Preparation

1. Preheat an oven to 100 degrees. Heat a pan until it is smoking hot and then add some vegetable oil. Season the steaks liberally with cracked black pepper and salt and brown on all sides in the pan.

2. Remove the steaks from the pan and place in the 100-degree oven. Cook the steaks on a low heat and slowly for approx. 10mins to achieve a medium rare temperature. If you have a meat thermometer at home, allow the meat to reach a core temperature of 48 degrees.

3. Place the egg yolks and vinegar in a glass bowl over a pot of simmering water

4. Whisk for 2 mins until the yolks begin to thicken slightly, remove the bowl from the heat and slowly add the melted butter while whisking, until a warm mayonnaise consistency is achieved. Season the sauce with the tarragon, lemon juice and some salt, set aside.

5. Place the chips in the water and salt and bring to the boil, this takes approx. 3mins

6. Remove from the water and place on a tray with paper to dry, sit in fridge for 10mins

7. Heat a fryer to 130c. Place the chips in the oil and fry for 3mins, remove and place on a tray with paper to dry, sit in fridge for 10mins.

8. Finally, heat the fryer to 200c. Place the chips in the oil and fry until golden brown.

9. Serve the chips alongside the steak, with the béarnaise sauce tableside.

Ingredients

For the beef:

For the Béarnaise Sauce:

For the triple cooked chips:

Ingredients

For the beef:

For the Béarnaise Sauce:

For the triple cooked chips:

Preparation

1. Preheat an oven to 100 degrees. Heat a pan until it is smoking hot and then add some vegetable oil. Season the steaks liberally with cracked black pepper and salt and brown on all sides in the pan.

2. Remove the steaks from the pan and place in the 100-degree oven. Cook the steaks on a low heat and slowly for approx. 10mins to achieve a medium rare temperature. If you have a meat thermometer at home, allow the meat to reach a core temperature of 48 degrees.

3. Place the egg yolks and vinegar in a glass bowl over a pot of simmering water

4. Whisk for 2 mins until the yolks begin to thicken slightly, remove the bowl from the heat and slowly add the melted butter while whisking, until a warm mayonnaise consistency is achieved. Season the sauce with the tarragon, lemon juice and some salt, set aside.

5. Place the chips in the water and salt and bring to the boil, this takes approx. 3mins

6. Remove from the water and place on a tray with paper to dry, sit in fridge for 10mins

7. Heat a fryer to 130c. Place the chips in the oil and fry for 3mins, remove and place on a tray with paper to dry, sit in fridge for 10mins.

8. Finally, heat the fryer to 200c. Place the chips in the oil and fry until golden brown.

9. Serve the chips alongside the steak, with the béarnaise sauce tableside.