Steak, Chips & Bearnaise with Egg

Cooking time: 45 mins

SERVES: 2

Ingredients

- 2 x ribeye steaks.

- 500g x Maris piper potatoes.

- 2L Vegetable oil.

- Salt and pepper.

For the Béarnaise sauce:

- 4 egg yolks.

- 200g Unsalted Butter, Melted.

-20g Water.

-100g white Vinegar.

-100g white wine. 

-1/2 onion, sliced. 

-10 peppercorns.

-1 cracked garlic clove.

-1 spring of thyme. 

- 5g Fresh Tarragon & parsley, Finely Chopped. Save the stalks for the reduction.

- Salt & Pepper, to taste.

Method

-Peel the potatoes and cut them into thin, matchstick-sized strips. Rinse the potato strips under cold water to remove excess starch, then pat them dry with a kitchen towel.

-In a large pan, heat vegetable oil and bring it to a temperature of 180°C.

-Fry the potato strips in small batches until golden and crispy. Remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Season with salt while they're still hot.

-Reduce the white wine, white wine vinegar, garlic, sliced onion, peppercorns, thyme and herb stalks to a quarter of the original volume, then strain off and set aside. 

-In a heatproof bowl, whisk the egg yolks, water, vinegar together until well combined.

-Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.

 -whisking constantly until the sauce thickens

 -Remove the bowl from heat and gradually whisk in the butter to emulsify, then stir in the chopped tarragon. Season with salt and pepper to taste. Keep the sauce warm.

-Preheat the grill to high heat.Season the ribeye steaks generously with salt and pepper on both sides.

-Place the steaks on the hot grill and cook for about 4-5 minutes per side for medium-rare doneness. Adjust the cooking time based on your preferred level of doneness. Remove the steaks from the grill and let them rest for a few minutes before serving.