Ingredients

• 2 sirloin or tail end fillet steaks
• 150-200g/5½-7oz each
• 2 tbsp olive oil
• 2 medium potatoes
• peeled and cut into fries using a mandoline
• vegetable oil
• for deep frying
• ½ tsp black peppercorns
• crushed
• 1 tsp pink peppercorns
• crushed
• 1 tsp fennel seeds
• crushed
• 2 tbsp white wine vinegar
• ½ shallot
• finely chopped
• 4 black peppercorns
• 2 tbsp chopped fresh tarragon leaves
• stalks reserved
• 2 large free-range egg yolks
• 150g/5½oz butter
• melted
• salt and freshly ground black pepper

Directions

• Marinade the steaks in the oil
• black and pink peppercorns and the fennel seeds for up to half an hour. Preheat a griddle pan. Rub the steaks with oil and season with salt and pepper.
• When the griddle is very hot
• cook the steaks on both sides for 2-3 minutes
• then set aside and keep warm. Let them rest for the same amount of time as they were cooked.
• For the béarnaise sauce
• place the vinegar
• shallot
• black peppercorns and stalks of the tarragon in a small saucepan with 2 tablespoons water and cook until it has reduced in volume by half. Strain and transfer to a food processor.
• Add the egg yolks and start to blend. With the motor running
• gradually add the melted butter until you have a smooth sauce. Finish with the chopped tarragon leaves
• salt and pepper.
• To make the chips
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan half full with vegetable oil. Heat the oil to 180C (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended.)
• Pat the cut potato dry using a tea towel or kitchen paper. Carefully add the chips to the oil and deep-fry until cooked through (about 3 minutes). Set aside to drain on kitchen paper.
• To serve
• cut the steaks into slices and serve with the fries and sauce.