It brings me on a taste-scape to one of those fabulous French bistros in Paris! This classic dish is made easier and quicker with a simple 10-minute buttery, herby sauce to serve alongside the juicy steak.
Technique tip: Make sure the steaks are out of the fridge at least 30 minutes so that the meat comes up to room temperature. It will result in a more tender steak.
Swap option: You can swap the baking potatoes for sweet potatoes.
- 1 small shallot, chopped
- 3½ fluid ounces (7 tablespoons) medium-bodied white wine
- 2 tablespoons white wine vinegar
- 2 medium free-range egg yolks
- 4½ ounces salted butter, melted
- 1 tablespoon finely chopped fresh tarragon
- salt and freshly ground pepper, to taste
- 2 sirloin steaks (about 10 ounces each)
- olive oil
- sea salt and freshly ground black pepper
- 2 baking potatoes, peeled
- vegetable oil, for frying
- salt, to taste
For the béarnaise sauce:
Place a saucepan over a low heat, add the shallot, wine and vinegar, and cook for about 5 minutes, until all the liquid has evaporated. Scrape the shallots into a food processor along with the egg yolks. Turn on to a medium speed and slowly pour the melted butter through the feeder tube until all the butter is combined with the egg yolks and you have a thick sauce. Add the fresh tarragon and season with salt and pepper.
For the steaks:1.
Firstly, remove the steaks from the fridge and put on a plate.2.
Heat a griddle or frying pan over a high heat until smoking hot. Lightly brush the steaks with a little olive oil and season with salt and pepper. Place the steaks in the hot pan and cook to the following times: 1½ minutes each side for rare; 2 minutes each side for medium-rare; 2¼ minutes each side for medium; 2½-3 minutes each side for medium-well.3.
Remove from the pan and leave to rest on a plate or board for about 3 minutes to allow the juices that have been drawn to the surface to relax back into the meat.
For the frites:1.
Slice the potatoes lengthways into 1/4-inch thick fries.2.
Place the potatoes in a saucepan of boiling water and cook for 3 minutes. Drain, pat dry and leave to cool.3.
Place a frying pan over a medium heat and add 2 inches vegetable oil. Once the oil is hot, fry the frites in batches, turning until they are crispy and golden. Transfer to a baking tray lined with kitchen paper and toss in salt.
Serve the steaks alongside the frites and the béarnaise sauce.