serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Something Saucy
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 2 tbsp (40 ml) vegetable oil
- 2 thick beef eye fillet steaks, about 180 g each, tied around the centre with string
- Salt and black pepper
- 1 baby cos lettuce, halved, to serve
For the bearnaise sauce
- ⅓ cup (80 ml) white wine vinegar
- 1 eschallot, roughly chopped
- 3 sprigs tarragon, plus 1 tbsp roughly chopped tarragon leaves
- 2 egg yolks
- 175 g melted butter, warmed
For the thick chips
- 2 potatoes, skin-on
- 2 cups (500 ml) vegetable oil, for deep-frying
Resting time: 10 minutes
Chilling time: 2 hours - overnight
Instructions
- Begin the chips well in advance, to allow the potatoes to chill. This can be made up to 1 day in advance. Microwave the whole potatoes for 10 minutes. Allow to cool to room temperature, then refrigerate until ready to cook. In a large saucepan or deep-fryer, heat the oil for deep-frying to 200˚C. Cut the par-cooked potatoes into thick chips, then deep-fry in batches for 5 minutes, or until golden-brown. Use a slotted spoon to remove to a wire rack to drain.
- For the steaks, heat a large frying pan over medium-high heat, then add the oil. Season the steaks well with salt and pepper on both sides, then fry until cooked to your liking. Remove to a plate to rest.
- To make the béarnaise sauce, in a small saucepan, heat the vinegar, eschallot, tarragon sprigs and some freshly ground pepper. Reduce the vinegar by half, then strain with a fine mesh strainer. Remove from the heat. Place the egg yolks, butter and infused vinegar in a high-speed blender and blend to a thick, emulsified sauce. Stir through the extra tarragon and season to taste with salt and pepper.
- Divide the fillet steak, thick chips, béarnaise sauce and lettuce halves between plates and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Something Saucy
