Steak and Chips
Ingredients
Steak
4 rib-eye steaks
Salt
6 crushed peppercorns
Chips
1 kg floury potatoes peeled, cut into chunky chips and soaked in cold water for 30 mins
1 litre oil
400ml boiling water
Pea Puree
300g frozen garden peas
200ml boiling water
2 tbsp chopped fresh mint
Bearnaise Sauce
3 egg yolks
10g chopped shallots
1tsp chopped fresh tarragon
1tbsp tarragon vinegar
200g melted butter
1tbsp chopped chevril
Method
Steak
Season the steak with a little salt and pepper on both sides. Heat a frying pan with a little oil and cook to your desired stage, 2-3 minutes each side for rare, 4-5 minutes for medium and 6-7 minutes
for well done. Remove from the pan and place on kitchen paper to rest.
Triple-cooked chips
Dry the chips and place in a large pan of salted boiling water. Simmer for 5-8 minutes or until tender, drain and place on a baking tray. Once they are cooled place them in the fridge for 30 minutes. Heat the oil to 130°c and fry the cold chips* in batches for 3-4 minutes until tender and without colour. Drain and cool the chips then place them in the fridge for another 30 minutes. Finally heat the oil to 180°c and cook the cooled chips for 3-4 minutes until golden brown and crisp. Drain and season with salt.
*Caution, the cold chips may cause the oil to spit.
Pea puree
Place the peas in the boiling water with a pinch of salt and mint and simmer for 5 minutes. Drain and puree using a blender and season to taste.
Bearnaise sauce
Reduce the vinegar with the shallots, peppercorns and tarragon stalks. Add one tbsp of cold water, mix in the yolks and whisk until a thickened consistency, and allow to cool slightly. Gradually whisk in the melted butter until thoroughly combined. Pass everything through a fine strainer, stir in the chopped tarragon and chervil, and season to taste.
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