Ditch the pub steak and chips and create this mouthwatering dish at home. 


  • 1.8kg/4lb cote de boeuf

  • 300g/11oz butter

  • 4 large chipping potatoes, peeled and cut into 1cm thick batons

  • dripping or vegetable oil, for deep frying

  • 3 tbsp tarragon vinegar

  • ½ tsp white peppercorns

  • 1 small banana shallot, finely chopped

  • 2 egg yolks

  • sea salt and freshly ground black pepper

  • 1small bunch tarragon, leaves picked and finely chopped

  • 1 bunch watercress, picked


  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    Place the beef onto an oven tray in the oven and roast for 30-40 minutes until cooked to your liking.

  • 3.

    While the beef is cooking, prepare the chips.

  • 4.

    Heat a deep fat fryer to 140C or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns just a very pale gold when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  • 5.

    Carefully place the chips into the oil in batches and fry for 4-5 minutes until pale but tender. Remove and drain onto kitchen paper then turn the heat up to 190C.

  • 6.

    Remove the cote de boeuf from the oven and rest for 5-10 minutes.

  • 7.

    Heat a large frying pan until hot, add 50g/2oz of the butter and when it’s foaming, add the beef and sear on each side for 1 minute until browned, spooning the butter over the top.

  • 8.

    Remove and rest on a plate then make the béarnaise.

  • 9.

    Place the butter into a pan and heat until melted, then skim off any foam on the top of the liquid butter.

  • 10.

    Place the shallot, peppercorns and vinegar into a small saucepan and bring to the boil. Simmer over a low heat for a few minutes, until the liquid has evaporated and there is only 1 tablespoon left.

  • 11.

    Put the egg yolks into a bowl and whisk together. Whisk in the melted butter, a little at a time initially, then in a thin constant stream, whisking all the time – you want the mixture to emulsify and thicken slightly. Don’t add the solids at the bottom of the melted butter – discard them.

  • 12.

    When all the butter has been added, spoon in the shallots and any liquid, the chopped tarragon and season to taste with salt and black pepper.

  • 13.

    When ready to serve, return the chips to the fat. Cook for 3-4 minutes until golden and crispy. Drain onto kitchen paper, sprinkle with salt and serve immediately.

  • To serve :

  • 1.

    Carve the cote de boeuf and lay onto a plate, pile the chips alongside then finish with a dollop of béarnaise and watercress (if wanted!).

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