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.