Ingredients

Ingredients For the béarnaise sauce

• 3 tbsp white wine vinegar

• 1 bay leaf

• 1 small shallot, finely chopped

• 1 sprig fresh tarragon

• 1 sprig fresh parsley

• 2 free-range egg yolks

• salt and freshly ground black pepper

• 100g/3½oz cold butter, cut into cubes

• 1 tsp chopped fresh tarragon

• 1 tsp chopped fresh parsley

For the steak and chips

• 4 x 150g/5¼oz fillet steaks

• 4 tsp vegetable oil

• salt and freshly ground black pepper

• vegetable oil, for frying

• 4 large Maris Piper potatoes, peeled and cut into large chips, parboiled in vegetable stock (or add 1 vegetable stock cube to the boiling water)

• 4 handfuls mixed salad leaves, to serve

Description

Recipe Uses 3 Tbsp White Wine Vinegar, 1 Bay Leaf, 1 Small Shallot, Finely Chopped, 1 Sprig Fresh Tarragon, 1 Sprig Fresh Parsley, 2 Free-range Egg...

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