James Martin's sirloin steak with chips and Béarnaise sauce recipe
Celebrity chef James Martin says that steak, chips and Béarnaise sauce is "the best dish ever invented" – and who are we to argue?
This recipe is extracted from his new book, POTATO: Baked, Mashed, Roast, Fried, and takes you through how to make the ultimate steak and creamy, wonderfully zingy Béarnaise sauce at home. The chips, made here from scratch, are well worth the effort, but you could equally serve the steak with oven chips if you're short on time.
Ingredients
- 2 x 150 g sirloin steaks
- 25 g butter
- 1 pinch of sea salt and freshly ground black pepper
- 1 shallot, finely diced
- 1 small bunch of tarragon, chopped
- 50 ml white wine vinegar
- 4 egg yolks
- 300 g clarified butter
- 1 lemon, juiced
- 1 measure of vegetable oil, for deep-frying
- 4 Chippies Choice potatoes, peeled and cut into matchsticks
- 1 pinch of sea salt
- 1 handful of watercress sprigs
Details
- Cuisine: French-inspired
- Recipe Type: Steak
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
For the steaks and Béarnaise sauce:
- Heat a non-stick frying pan over a high heat and season the steaks.
- Melt the butter in the pan and, when foaming, add the steaks and cook for 2 minutes, then flip over and cook for 1 minute. Rest the steaks on a warm plate.
- In a separate pan, add the shallot, half the tarragon and the vinegar. Bring to the boil, then remove from the heat and strain the vinegar into a jug, discarding the shallot and tarragon.
- In a bowl over a pan of simmering water, whisk the egg yolks with the infused vinegar and slowly add the clarified butter, whisking continuously. Stir in the remaining tarragon and lemon juice.
For the chips:
- Heat the vegetable oil in a deep-fat fryer or large pan to 180°C (350°F).
- Fry the chips until crisp and golden, drain and season with plenty of sea salt.
Serve the steaks with the watercress, Béarnaise sauce and chips on the side.
Recipe extracted from POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23). Photography by John Carey.
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