Steak Frites with 10-minute Béarnaise Sauce
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Serves 2
INGREDIENTS:
2 x 300g Sirloin Steaks / about 10 ounces each
sea salt and freshly ground black pepper
1 tbsp oil
For the Bearnaise
2 tbsp white wine vinegar
100ml / 3½ fluid ounces medium-bodied white wine
1 small shallot, chopped
2 egg yolks
125g / 4½ ounces salted butter, melted
1 tbsp fresh tarragon, finely chopped
For the Frites
2 baking potatoes, peeled
vegetable oil
sea salt
METHOD:
For the béarnaise sauce:
Place a saucepan over a low heat, add the shallot, wine and vinegar, and cook for about 5 minutes, until all the liquid has evaporated. Scrape the shallots into a food processor along with the egg yolks. Turn on to a medium speed and slowly pour the melted butter through the feeder tube until all the butter is combined with the egg yolks and you have a thick sauce. Add the fresh tarragon and season with salt and pepper.
For the steaks:
1. Firstly, remove the steaks from the fridge and put on a plate.
2. Heat a griddle or frying pan over a high heat until smoking hot. Lightly brush the steaks with a little olive oil and season with salt and pepper. Place the steaks in the hot pan and cook to the following times: 1½ minutes each side for rare; 2 minutes each side for medium-rare; 2¼ minutes each side for medium; 2½-3 minutes each side for medium-well.
3. Remove from the pan and leave to rest on a plate or board for about 3 minutes to allow the juices that have been drawn to the surface to relax back into the meat.
For the frites:
1. Slice the potatoes lengthways into 1/4-inch thick fries.
2. Place the potatoes in a saucepan of boiling water and cook for 3 minutes. Drain, pat dry and leave to cool.
3. Place a frying pan over a medium heat and add 2 inches vegetable oil. Once the oil is hot, fry the frites in batches, turning until they are crispy and golden. Transfer to a baking tray lined with kitchen paper and toss in salt.
To serve:
Serve the steaks alongside the frites and the béarnaise sauce.
RECIPE FROM
Clodagh’s Weeknight Kitchen
