Cornish Food Market

Steak and Chips with Bearnaise

Method

A classic accompaniment to beef, this recipe for Béarnaise sauce makes enough for 2-4 servings, depending how generous a portion you like.

1. Allow time for the butter for the sauce and the steak to come to room
temperature.
2. Preheat the oven and prepare some oven chips according to the instructions on the packet. Cook the steak (see 'guide to steak cooking times') and leave to rest.
3. To make the sauce, combine in a small saucepan the vinegar, salad onion, tarragon, chervil, and a pinch of white pepper. Bring to boiling. Continue to boil, uncovered, for about 2 minutes or until reduced by about half.
4. In the top of a Bain Marie (or in a heat-proof bowl/pan over a pan of boiling water), combine the vinegar mixture, egg yolks, and 1 tablespoon water, ensuring that the upper pan does not touch the boiling water. Add a piece of butter. Cook, stirring rapidly with a whisk, until the butter melts and the sauce begins to thicken. Add remaining butter, one piece at a time, stirring constantly, until melted. Continue to cook and stir 1 to 2 minutes more or until is thickened. Immediately remove from heat. If the sauce is too thick or curdles, whisk in 1 to 2 tablespoons hot water. Serve with the steak immediately.

Ingredients

One steak per person
A portion of oven-cook chips per person

For the sauce:
3 tablespoons white wine vinegar
1 teaspoon finely chopped salad onion
1 teaspoon snipped fresh tarragon, or ¼ teaspoon dried tarragon, crushed
¼ teaspoon snipped fresh chervil or a dash of dried chervil,
crushed
4 large egg yolks, beaten
110g / 4 oz unsalted butter, cut into thirds and at room
temperature
Ground white pepper