Fillet Steak with Shoestring Fries and Sauce Bearnaise
Challenge your cooking skills and make homemade béarnaise like a pro!
Cals 1097 · Prot 73 · Carbs 58 · Fat 65
Gourmet
Family Friendly
80 min
Challenge your cooking skills and make homemade béarnaise like a pro!
Cals 1097 · Prot 73 · Carbs 58 · Fat 65
Gourmet
Family Friendly
Ingredients
Steak
Grass-fed fillet steak
500 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Fries
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Bearnaise
Shallots
1 Piece
Fresh tarragon
15 Grams
Red vinegar
15 ML
Chicken stock
15*
150 ML
Black pepper
0.5 Tsp
Butter
4*
100 Grams
Organic Eggs
5*
2 Piece
Salt
0.5 Tsp
Salad
Cherry tomatoes
150 Grams
Honey
15 Grams
Dijon mustard
13*
6 Grams
Olive oil
2 Tbsp
Black pepper
0.5 Tsp
Salt
0.5 Tsp
Lollo salad mix
100 Grams
Allergens
*15 Celery, *4 Milk, *5 Eggs, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4563 / 1097 |
| Fats (g) | 64.9 |
| of which saturated (g) | 34.5 |
| Carbohydrates (g) | 58 |
| of which sugars (g) | 15 |
| Fibers (g) | 10.6 |
| Proteins (g) | 72.8 |
| Salt (g) | 1.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Shoestring fries
- Preheat the oven to 200°C/180°C fan.
- Slice the potatoes (skins on) into very thin fries.
- Add the fries to a large baking tray with a generous drizzle of vegetable oil and a generous pinch of salt.
- Toss the fries in the oil until fully coated.
- Bake for 30 min or until golden and crisp.
2 Make reduction
- Meanwhile, finely chop the shallots.
- Pick the tarragon from the stalks (don't discard the stalks).
- Chop the tarragon leaves and set aside.
- Heat a saucepan over a medium-high heat with the vinegar, tarragon stalks, shallots, chicken stock and pepper.
- Simmer for 10 min or until the amount of liquid has halved.
- Strain it into a shallow bowl to cool.
- Set the reduction aside.
- Discard the tarragon stalks and shallots.
3 Fry steak
- Pat the steaks dry with kitchen paper. Rub them with oil and season with salt.
- Heat a large pan over a high heat.
- Once very hot, add the steaks. Fry them for 3 min on each side.
- Reserve the pan.
- Place on a baking tray.
- Finish cooking them in the oven for 8-10 min or until cooked to your liking.
- Transfer the steaks to a plate.
- Leave them to rest for 10 min.
- Once rested, season generously with salt and pepper.
4 Start sauce
- Meanwhile, add the butter to a microwave proof jug.
- Microwave for 1 min or until melted.
- Set it aside.
- Separate the egg whites from the egg yolks.
- Discard the whites.
- Add the egg yolks to the shallow bowl with the reduction.
- Place over a pot with boiling water.
- Whisk until foaming.
Tip! Use room temperature eggs tp stop the sizzling hot butter from cooking the cold eggs when they are combined.
5 Finish Béarnaise sauce
- Gradually, add the melted butter a spoon at a time.
- Whisk constantly for 7-10 min or until thickened.
- Once thickened, stir in the tarragon and season with salt.
- Set the Bearnaise sauce aside.
Tip! The whisking requires patience, but it will be worth it in the end!
6 Serve
- Chop the cherry tomatoes in half.
- Combine the honey, Dijon, olive oil, black pepper and salt in a large salad bowl.
- Add the mixed salad and cherry tomatoes to the bowl and toss.
- Serve the Fillet Steaks and Shoestring Fries with the Sauce Bearnaise alongside.
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