Ingredients

• 2 tbsp tarragon vinegar
• 50ml/2fl oz white wine
• 1 tsp white peppercorns
• 1 small banana shallot
• finely diced
• 4 eggs
• yolks only
• 200g/7oz butter
• melted
• 2-3 tbsp tarragon
• leaves picked and chopped
• ¼ lemon
• juice only
• 4 x 200g/7oz fillet steaks
• 1 tbsp olive oil
• 4 large chipping potatoes
• cut into 1cm x 7.5cm/½in x 3in batons
• vegetable oil
• for deep-frying

Directions

• For the béarnaise sauce
• place the vinegar
• white wine
• peppercorns and shallot into a small saucepan and bring to the boil.
• Simmer until the volume of the liquid has reduced by half.
• Strain the sauce through a fine sieve into a medium sized bowl and allow to cool slightly.
• Add the egg yolks to the vinegar reduction and whisk well.
• Place the bowl over a pan over simmering water (do not allow the bottom of the bowl to touch the water) and whisk constantly until thickened and light in colour.
• Gradually add in the melted butter
• whisking constantly.
• Season with salt and black pepper and add the chopped tarragon leaves. Add lemon juice
• to taste.
• Turn off the heat and leave the bowl over the pan until ready to use.
• For the fries
• heat a deep fat fryer to 160C/325F. Alternatively
• heat vegetable oil in a deep-sided
• heavy bottomed pan until a breadcrumb gently cooks and gradually turns golden-brown. (CAUTION:hot oil is dangerous. Do not leave unattended).
• Carefully place the potato batons into the fat fryer in batches and fry for 3-4 minutes
• or until tender but not coloured.
• Remove the fries from the fryer in their basket
• then increase the heat on the fat fryer to 190C/375F (If using a pan
• heat the oil until a breadcrumb sizzles and turns golden-brown when dropped in) and return the chips to the fryer and cook for 2-3 minutes until golden-brown and crisp.
• Remove the fries from the fryer and drain onto kitchen paper then season with salt and a little black pepper.
• For the steaks
• heat a griddle pan until hot.
• Drizzle the oil over the steaks and rub well to coat. Season with salt and black pepper
• then cook on the griddle for 2-3 minutes on each side.
• Remove the steaks from the griddle and rest for three minutes before serving.
• To serve
• place the steaks onto four serving plates
• pile the fries alongside and finish with a dollop of béarnaise sauce.