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classic minute steak with chips and béarnaise sauce
A bistro classic that brings the pub lunch experience home. This recipe features thin, quickly seared steaks served alongside crispy double-cooked chips and a rich, buttery, homemade Béarnaise sauce flavoured with tarragon and shallots.
J
recipe by
JackCoops
mainFrench Bistro2 servingsgluten free
1 / 2
25
prep (min)
25
cook (min)
50
total (min)
- •2 pieces Sirloin or rump steaks (approx. 150g each), pounded thin
- •4 large Maris Piper potatoes, peeled and cut into batons
- •1 liter Vegetable oil for frying
- •150 grams Unsalted butter
- •2 items Egg yolks
- •2 tbsp White wine vinegar
- •2 items Shallots, finely chopped
- •1 tbsp Fresh tarragon, chopped
- •10 items Black peppercorns, crushed
- •1 pinch Salt and freshly ground black pepper