Ingredients

• 1kg/2lb 4oz chipping potatoes
• groundnut or sunflower oil
• for deep frying
• 50ml/2fl oz white wine vinegar
• ½ tsp black peppercorns
• 1 small shallot
• finely chopped
• 1 large sprig of tarragon
• bruised
• 3 free-range egg yolks
• 200g/7oz unsalted butter
• cubed and softened
• squeeze of lemon juice
• 3 tbsp tarragon leaves
• finely chopped
• freshly ground white pepper
• 2 x 200g/7oz sirloin or rib eye steaks
• about 2cm/¾in thick
• at room temperature
• flaky sea salt and freshly ground black pepper

Directions

• For the chips
• cut the potatoes into thick batons and rinse them in cold water to remove as much starch as possible
• put them in a large saucepan. Cover the chips with cold water and slowly bring to the boil. Simmer gently for 20–25 minutes
• until the potatoes are knife tender and you can see lines and cracks start to develop. Using a slotted spoon
• carefully remove the chips from the saucepan
• don’t tip them into a colander as they will fall apart. Drain on kitchen paper and gently pat dry.
• Meanwhile
• for the sauce put the vinegar
• peppercorns
• shallot and tarragon into a small saucepan
• add 50ml/2fl oz water and bring to the boil. Simmer until the liquid has reduced to about 2 tablespoons. Strain and reserve the liquid.
• Place a heatproof bowl over a saucepan of simmering water. Make sure the bottom of the bowl doesn't touch the water. Put the egg yolks
• a cube of butter and a pinch of salt into the bowl. Whisk them together
• then add half the reserved liquid. Whisk until the mixture emulsifies and starts to thicken
• then gradually add all the butter
• a cube at a time. Make sure the mixture is emulsifying and not separating before adding more butter. If it starts to get too thick
• add a teaspoon of warm water.
• When you have added all the butter
• remove the bowl from the pan. Add a squeeze of lemon juice and stir in the tarragon leaves. Taste for seasoning and acidity and add salt
• pepper and more of the reserved liquid if necessary. The sauce will keep warm for up to 30 minutes. Leave it in a heatproof bowl but off the heat.
• To fry the chips
• heat a deep fat fryer to 130C. Fry the chips
• in batches
• for 5 minutes
• remove and set aside (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
• Meanwhile
• pat the steak dry with kitchen paper. Head a griddle pan for several minutes over a high heat until it is too hot to hold your hand over – don’t ever touch the pan. Season the steak with plenty of salt. Add the steaks to the griddle
• making sure you don’t overcrowd the pan.
• For a very blue or rare steak cook for 1 minute on each side. For rare cook for 1½ minutes
• for medium rare cook for 2 minutes and then 1½ on the other side. For medium cook for 2 minutes on each side. Remove the steaks and rest them for 5 –10 minutes
• so the meat can relax and hold on to more of its juices. Season with black pepper.
• Increase the deep-fat fryer temperature to 180C
• return the chips to the pan
• in batches
• and fry for 1–2 minutes or until they are crisp and deep golden-brown. Drain on kitchen paper
• then sprinkle the chips with salt.
• To serve
• carve the meat into slices and pour the sauce over the top and serve the chips alongside.