STEAK WITH TRIPLE-COOKED CHIPS AND BÉARNAISE SAUCE

• porsi: Serves: 2
• waktu aktif: 35 minutes

Bahan-bahan

For the steaks:

2 fillet steak, 225g each, sides wrapped in cling film

olive oil, for frying

butter, for frying

lemon juice, to taste

For the chips:

4 large potatoes

vegetable oil, for deep-frying

For the onion rings:

1 large onion, thickly sliced into rings, then soaked in milk

75 g self-raising flour

1 tbsp Trisol, (see Cooks Tips), or vegetable oil

about 100 ml sparkling water

For the béarnaise sauce

2 tbsp white wine vinegar

3 tbsp finely chopped tarragon

30 g shallots, finely chopped

10 black peppercorns, lightly crushed

4 egg yolks

2 tbsp double cream, (optional)

250 g clarified butter, cooled to tepid

1/2 lemon, juice only

Petunjuk

1. For the steaks: rub the steaks top and bottom with olive oil and season with salt and pepper. Heat a frying pan with a little olive oil and butter and, once hot, fry the ends of each steak (still in cling film to help keep the shape) until browned.

2, For the chips: meanwhile, cut the potatoes into cylindrical chips using an apple corer. Blanch them in a pan of boiling salted water for 4-5 minutes, or until just tender, then drain.

3. Half-fill a deep, heavy-based saucepan or a deep-fat fryer with vegetable oil and heat it to 140C. Fry the chips for 8-10 minutes, or until the oil stops bubbling, which means that the moisture has been removed from the potatoes. When done, remove the chips from the oil and set aside to drain on kitchen paper until cool.

4. While the chips are cooking, remove the cling film from the steaks and fry the sides just to give them colour. Spoon the foaming butter over the steaks as they cook. How long they will take depends on their thickness but after 2-3 minutes on each side to seal, allow 6-8 minutes of turning and basting for medium-rare, longer for well done.

5. Heat the chip oil back to 180C and fry the chips for 4-5 minutes, or until crisp and golden brown. Remove from the oil, set aside to drain on kitchen paper and season to taste with sea salt.

6. For the onion rings: in a bowl combine the flour, Trisol and some salt and pepper. Add just enough of the sparkling water to give a batter of coating consistency. Dip the soaked onion rings in the batter and deep-fry at 180c until golden and crisp.

7. Once the steaks are done to your liking, remove them from the heat and squeeze some lemon over this will give the meat a nice glaze. Leave to rest in a warm place for 10 minutes.

8. For the béarnaise sauce: combine the vinegar, tarragon, shallot and peppercorns in a heavy-based saucepan and bring to a boil. Simmer until reduced by half then leave to cool.

9. Strain the flavoured vinegar into a heatproof bowl. Add the egg yolks and 3 tablespoons of cold water and set the bowl over a pan of barely simmering water. Whisk continuously as you gently increase the heat; in time the sauce will emulsify. Turn off the heat and add the double cream (if using) to stabilise the mixture.

10. Whisk the clarified butter into the sauce, a little at a time. Season to taste with salt and pepper. Pass the sauce through a conical sieve into another pan. Stir in the lemon juice. Check the seasoning and serve the sauce at once alongside the steak, chips and onions rings.