Steak frites with Béarnaise sauce

Fillet steak with fries has got to be one of my favourite meals so it was a no brainer to serve it as the main of my Lurpak Dinner Party Challenge. I had watched Tom Sellers (who, at 27, already has a Michelin star under his belt) demonstrate how to make Hollandaise Sauce on the Lurpak stage at Taste Festival and decided to try my hand at Béarnaise sauce to go with the steak.

I have to say that trying to create the Béarnaise sauce by hand was a little tricky for me (unlike Tom I did not have a helper!) so I made it in a food processor instead. It is a very rich, decadent sauce which is perfect for special occasions, used sparingly.

Fillet steak can be very pricey if you are feeding a crowd – I have found that flat iron steak is a great, more economical, substitute. Slice it thinly and serve on a wooden board with little bowls of Béarnaise sauce so that everyone can help themselves.

For the Béarnaise sauce
Makes enough to serve 3-4
4 tbsp white wine vinegar
4 tbsp water
1 shallot, very finely chopped
3 peppercorns
3 large egg yolks
150g | 5.3oz Lurpak Clarified butter, melted and cooled
1 tsbp fresh tarragon, finely chopped
Salt and freshly ground pepper

Method
1. Put the vinegar, water, shallot and peppercorns in a small saucepan. Bring to a simmer and cook until reduced by half. Strain into a bowl and set aside to cool.
2. Add the egg yolks and vinegar reduction into the bowl of your food processor. Start whizzing until the eggs start getting pale and frothy.
3. With the processor on its lowest setting, gradually start adding the melted clarified butter until the sauce thickens.
4. Stir in the chopped tarragon and season with salt and pepper.

For the fries
Serves 3-4
4 large potatoes (such as Maris Piper or King Edward)
3 tbsp Lurpak Cooking Liquid
Salt and freshly ground pepper
1 tbsp fresh rosemary, very finely chopped

Method
1. Preheat the oven to 200C (400F). Place a large, heavy tray in the middle of the oven.
2. Slice the potatoes thinly (peel on or off – up to you) and rinse them with plenty of cold water. Dry them as thoroughly as possible, laying them out on a kitchen towel and dabbing them with kitchen paper.
3. Put them in a bowl and mix with the cooking liquid, some coarse salt and plenty of freshly ground pepper.
4. Carefully remove tray from the oven and spread the potatoes in a single layer. If you overcrowd them they will steam rather than bake and become soggy – you have been warned.
5. Bake for 25-35 minutes or until fries are crispy and golden. You may need to flip them over halfway through depending on how thick they are. Sprinkle with the rosemary before serving.

For the steak
Fillet steaks (allow about 225g | 8oz per serving)
1-2 tbsp Lurpak Clarified butter
Salt and freshly ground pepper

Method
1. Buy the best quality meat you can afford. Take steaks out of the fridge at least 20 minutes before you cook them. Pat them dry with kitchen paper and season with a little salt.
2. Add the clarified butter to a large frying pan and let it get as hot as possible. This is why clarified butter is so great here – it won’t burn at really high temperatures.
3. Once pan is smoking add the steaks making sure not to overcrowd them. Cook for 2-3 minutes on the first side before flipping over and cooking for another 2-3 minutes. Fillet steak is best served rare or medium rare (check out this helpful finger test guide for doneness).
4. Transfer the steaks onto a plate and let them rest for about 5 minutes.
5. Season and serve with Béarnaise sauce, the fries and some steamed vegetables (tenderstem broccoli and asparagus go well with the sauce).

This post was sponsored by Lurpak as part of Lurpak #FoodAdventures.