Ingredients

• vegetable oil
• for deep fat frying
• 400g/14oz chipping potatoes
• peeled and cut into batons 1x1x6cm/¼in x¼in x 2½in long
• 4 x 250g/9oz rump steaks
• salt and freshly ground black pepper.
• 25g/1oz butter
• 1 tbsp olive oil
• 2 handfuls mixed salad leaves
• 2 tbsp tarragon vinegar
• 50ml/2floz white wine
• 1 tsp white peppercorns
• 1 small banana shallot
• finely diced
• 4 free-range egg yolks
• 200g/7oz butter
• melted
• salt and freshly ground black pepper
• ¼ lemon
• juice only
• 2-3 tbsp tarragon
• leaves only
• chopped

Directions

• Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• For the béarnaise sauce
• place the vinegar
• white wine
• peppercorns and shallot into a small saucepan and bring to the boil.
• Simmer until the liquid has reduced by half.
• Remove the peppercorns
• then pour the mixture into a medium heat-proof bowl.
• Add the egg yolks to the bowl and whisk well.
• Place the bowl over a pan of simmering water and whisk the eggs together until thickened and light in colour.
• Gradually add the melted butter
• whisking constantly.
• Season with salt and freshly ground black pepper and add the chopped tarragon leaves.
• Turn off the heat and leave the bowl over the pan until ready to use.
• For the steak and chips
• place the potatoes into the fat fryer
• a few at a time
• and cook for 2-3 minutes
• or until just tender but not coloured.
• Drain on a plate lined with kitchen paper and turn up the fat fryer to 190C/375F.
• Season the steaks with salt and freshly ground black pepper.
• Heat a frying pan until hot
• add the butter
• olive oil and the steaks and fry on one side for two minutes (without moving the steak)
• or until browned.
• Turn the steak over and cook for another two minutes
• then remove the pan from the heat and leave the steaks to rest.
• Place the semi-cooked chips back into the fat fryer in batches and cook for another 2-3 minutes
• or until golden-brown and crispy. Keep warm on a tray in the oven if necessary.
• To serve
• carve the steak into thick slices
• place onto plates and spoon the béarnaise sauce over. Pile some chips and salad leaves alongside.