Ditch the pub steak and chips and create this mouthwatering dish at home.
Preheat the oven to 180C/350F/Gas 4.
Place the beef onto an oven tray in the oven and roast for 30-40 minutes until cooked to your liking.
While the beef is cooking, prepare the chips.
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.)
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.
Remove the cote de boeuf from the oven and rest for 5-10 minutes.
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.
Remove and rest on a plate then make the béarnaise.
Place the butter into a pan and heat until melted, then skim off any foam on the top of the liquid butter.
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.
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.
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.
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 :
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!).
Trending This Week