Rib-eye steaks with fat chips and bearnaise sauce

Preparation method

1. For the béarnaise sauce, put the tarragon vinegar and diced shallot into a small saucepan and bring to the boil. Turn down the heat and simmer until the liquid has reduced by half. Strain the liquid into a heatproof bowl and add the egg yolks.

2. Place the bowl over a pan of simmering water and whisk together until thickened and light in colour. Gradually add the melted butter, whisking constantly. Season with salt and freshly ground black pepper and add the chopped tarragon leaves. Turn off the heat and leave the bowl over the warm pan until ready to serve.

3. For the fat chips, heat a deep-fat fryer to 140C/285F - do not leave the fryer unattended. Carefully lower the chips into the deep-fat fryer and cook for 5-6 minutes, or until just tender.

4. Using a slotted spoon, remove the chips from the fryer and turn up the heat to 190C/375F.

5. Meanwhile, for the rib-eye steaks, season the steaks with salt and freshly ground black pepper. Heat a frying pan until very hot and add the butter and olive oil. When the butter is foaming, add the steaks and fry on each side for 2-3 minutes (for medium) or until cooked to your liking. Remove from the heat, cover and rest in a warm place for at least two minutes before serving.

6. For the chips, return the chips to the oil and fry for 3-4 minutes, or until golden-brown and cooked all the way through. Remove the chips again using a slotted spoon and set aside to drain on kitchen paper. Season with salt to taste.

7. To serve, pile the chips on one side of each plate. Place the steak next to the chips along with a spoonful of béarnaise sauce.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4