Rib-Eye Steaks with Chips and Béarnaise Sauce

Seared rib-eye steaks served with golden deep-fried chips and a classic rich, herby tarragon-infused Béarnaise sauce.

Beef French Cuisine Main Course Steak Béarnaise

Estimated Nutrition

Calories

1335.1

kcal / serving

5340.2 kcal total

Carbs

20.6g

per serving

82.5 g total

Fat

107.6g

per serving

430.2 g total

Protein

71.4g

per serving

285.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tarragon Vinegar

White Wine Vinegar

Dairy

piece

Egg Yolks

free-range

200

Unsalted Butter

melted

Butter

for frying steaks

Fruits

0.25

piece

Lemon

juice only

Meat

1120

Rib-Eye Wagu Beef Steaks

approx 280g per steak

NutsSeeds

tsp

White Peppercorns

Salt

to taste

Black Pepper

to taste

tbsp

Tarragon Leaves

finely chopped

OilsFats

Vegetable Oil

for deep frying

Olive Oil

Vegetables

piece

Banana Shallot

finely chopped

400

Frozen Chips

Method

Boil vinegar, peppercorns, and shallot in a saucepan until liquid reduces by half.

Strain the liquid into a bowl and whisk in the egg yolks.

Whisk mixture over simmering water until thick, then slowly whisk in melted butter, lemon juice, and tarragon.

Preheat a deep-fat fryer to 160°C.

Fry chips for 2-3 minutes until tender but not colored, then drain.

Heat a pan with butter and oil, season steaks, and fry for 2-3 minutes per side.

Increase fryer to 190°C and fry chips again for 2-3 minutes until golden brown.

Serve steaks with a side of chips and a spoonful of Béarnaise sauce.