Rib-Eyed Steak with Bernaise Sauce and triple cooked chips

Steak with Bernaise Sauce


Griddle pan, pastry brush, electric whisk, deep fat fryer or a deep pan.


For the Rib-Eyed Steak:
1. 240g rib-eyed steak  (2x)
2. pinch of salt
3. pinch of ground black pepper
4. vegetable oil

For the Bernaise Sauce:
5.  1 shallot, finely chopped
6.  3 tbsp fresh tarragon leaves, finely chopped
7.  4 tbsp dry white wine or vermouth
8.  4 tbsp water
9.  2 tbsp white wine vinegar
10.  175g unsalted butter
11.  3 egg yolks
12.  Pinch of salt
13.  Pinch of ground white pepper
14.    Pinch of sugar

For the triple-cooked chips:
15.  2 medium size Maris Piper or King Edward potatoes
16.  1 litre groundnut oil, for frying
17.  Pinch of Rock sea salt
18.  Pinch of ground black pepper

The Steak:
1.  Using a pastry brush the steak on both sides with vegetable oil, rub some salt and pepper on the steak.
2.  Heat a Griddle over a high heat until it is smoking hot. (Do not oil the pan and do not add the steak until it is smoking hot.)
3.  Add the steak and cook 2½ minutes on each side for a medium steak.
4. Once cooked set the steak aside on a plate to rest for 5 minutes before serving.

The Bernaise Sauce:
1.  On a small pan boil for 3 minutes the shallot, 1 tbsp tarragon, 4 tbsp water, 4 tbsp dry white wine/vermouth and 2 tbsp white wine vinegar. Reduce liquid by a third and strained liquid. Once strained, you should have approx 3- 4 tbsp of liquid. Set aside to cool.
2.  On a small pan over a low heat melt 175g of butter, bring to boil, skim foam off the butter and discard. Leave the butter to cool at room temperature.
3.  Meanwhile whiz the egg yolks, liquid reduction and 2 tbsp chopped tarragon. Then, slowly add the butter in a steady stream while whisking (it is important to do this slowly to ensure the butter don’t split from the mixture). Season with salt, ground white pepper and sugar.

The Chips:
1.  Peel and cut potatoes into ½ inch thick, rinse and soaked in cold water for 15 minutes changing water 2 or 3 times to remove the starch.
2.  Over a medium heat simmer your chips for approx 30 minutes, until they are almost falling apart.
3.  Gently drain your chips; leave them to cool and dry out. If you have time place on the freezer for 1 hour to continue to dry it out.
4.  Heat 1 litre of oil in a deep-fat fryer or a deep pan. Fry the chips in batches for approx 5 minutes in small batches until a light crust forms; then drain them on a kitchen paper for 5 minutes.
5.  Transfer chips on a wire rack, leave to rest for another 5 minutes and place them again in the freezer for 1 hour.
6.  Final stage, heat the oil again in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden approx 6-8 minutes. Drain and season with salt and pepper.

Serve warm with triple cooked chips and bernaise sauce.

Steak with Bernaise Sauce

Leave a Reply