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Fillet Steak with Triple Cooked Chips and Bearnaise Sauce

This beef steak recipe is a sure-fire way to win your man's heart.


  • For the steak and chips:

  • 2 x minimum 21 day aged 8oz fillet steak (Tom will bring one but pls get a back up)

  • Olive oil

  • A knob of butter

  • Lrg potatoes suitable for chipping

  • Veg oil for deep frying

  • Sea salt and freshly ground black pepper

  • For the onion rings:

  • 1 Lrg onion

  • Sparkling water

  • Self raising flour

  • Trisol

  • For the béarnaise:

  • 2tbsp white wine vinegar

  • 3tbsp snipped tarragon

  • 30g shallot, finely chopped

  • 10 peppercorns, crushed

  • 4 egg yolks

  • 250g freshly clarified butter, cooled to tepid

  • 2tbsp snipped chervil (optional)

  • Juice of 1/2 lemon

  • Sea salt and freshly ground black pepper


  • For the chips::

  • 1.

    Blanch the chips in a pan of salted boiling water, for 4-5 minutes, or until just tender. Drain.

  • 2.

    Half-fill a deep, heavy-based saucepan or a deep fat fryer with veg oil and heat to 140C/284F (use a digital thermometer to check this). Fry the chips for 8-10 minutes, or until the oil stops bubbling, which means that the moisture has been removed. Remove the chips from the oil and set aside to drain on kitchen paper.

  • 3.

    Heat the oil to 180C/350F (use a digital thermometer to check this) and fry the chips for 4-5 minutes, or until crisp and golden-brown. Remove the chips from the oil, set aside to drain on kitchen paper and season to taste with salt.

  • For the onion rings::

  • 1.

    Slice the onion into rings. Mix together the seasoned flour, water and trisol to make a batter consistency then dip in the onion and deep until golden and crispy

  • For the béarnaise::

  • 1.

    Combine the wine vinegar, 2tbsp snipped tarragon, the shallot and peppercorns in a small, heavy-based saucepan and reduce by half over a low heat. Set aside to cool.

  • 2.

    When the vinegar reduction is cold, add the egg yolks and 3tbsp cold water. Set the pan over a low heat and whisk continuously, making sure that the whisk reaches right down into the bottom of the pan. As you whisk, gently increase the heat; the sauce should emulsify slowly and gradually, becoming oily after 8-10 mins. (Do not let it become hotter than 65ºC.)

  • 3.

    Turn off the heat and whisk the clarified butter into the sauce, a little at a time.

  • 4.

    Season with salt and pepper and pass the sauce through a conical sieve into another pan. Stir in the rest of the tarragon, the chervil and lemon juice. Check the seasoning and serve at once

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Posted by Report
What happened to the Steak? There is no mention on how to cook that!