Steak frites with béarnaise

Steak frites with béarnaise

Fast Cooking
Tara Fisher

Béarnaise sauce is chefs’ food. For me, it’s the best sauce to have with steak, and it’s great for dunking chips in. I like the pieces of onion left in it, but they’re often sieved out. Leave them in, and once they’ve combined with the tarragon, this has to be one of the best sauces around.


Quantity Ingredient
1 shallot
3 tablespoons fresh tarragon leaves
25ml tarragon vinegar
50ml white wine
1 teaspoon white peppercorns
4 x 250g rump steaks
25ml olive oil
vegetable oil, for deep-frying
400g oven chips
200g butter
4 egg yolks
1 lemon, (optional)
1 head chicory
2 little gem lettuces
50g rocket
sea salt
freshly ground black pepper


  1. First, prepare the base for the béarnaise. Dice the shallot and chop the tarragon. Heat the vinegar, wine, peppercorns and shallot in a pan, then drain and cool.
  2. Heat a large frying pan or griddle pan until hot, season the steaks with salt and pepper and drizzle with olive oil. Fry for 2–3 minutes on each side, then set aside in a warm place to rest.
  3. While the steaks are cooking, heat the vegetable oil in a deep-fryer to 180°C. Fry the oven chips for 2–3 minutes until crisp and golden, then remove and drain on kitchen paper. Sprinkle with sea salt.
  4. Meanwhile, finish the béarnaise. Melt the butter. In a small food processor, blitz the eggs with the vinegar mixture, then slowly add the butter. Pour into a bowl and stir in the chopped tarragon. Season with salt and pepper, and a little lemon if needed.
  5. Slice the chicory, cut the little gem into quarters and mix them with the rocket leaves. Serve a steak on each plate, divide the salad and chips among them, and spoon over the béarnaise.
James Martin
Saturday Kitchen
quick meals
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