Steak and chips really is a staple (and a favourite!) in many western cultures. However, when I think of steak and chips, I think of the French version, with lots and lots of butter. You can’t be on a diet for this dish, but it will be oh so enjoyable and oh so worth it!
Serve with a bowl of salad and a good French wine.
Ingredients for potato chips
- 8 medium-sized potatoes (approx 2 per person
- olive oil
Ingredients for rump steak
- 4 x 250 gr rump steak pieces
- 50 gr butter
- salt & pepper
- olive oil
Ingredients for béarnaise sauce
- 1 small shallot / 3 spring onions, cut finely
- 1 sprig of parsley, chopped finely
- 2 tablespoons white wine vinegar
- 1 tablespoon white wine
- 1/2 teaspoon dried tarragon (1 tsp fresh)
- salt and pepper
- 3 egg yolks
- 120 gr melted butter
- extra 1/2 tsp dried tarragon
Method for potato chips (prepare first)
Preheat oven to 200 C. With the skins left on the potatoes, cut into finger sized pieces. Boil in hot water for 3-4 minutes.
Drain the potatoes chips and spread out on a baking tray that has been oiled. Lightly brush oil over the potatoes and sprinkle with
salt. Bake in the hot oven for up to 20 minutes, or until nicely crisp and brown.
Method for rump steak
Put a grilled pan or frying pan onto a hot flame and heat until it’s very hot. Rub salt and pepper on to both sides of the steak. Add the
butter and oil into the fry pan and it should sizzle and melt immediately. Add the steaks. Sear the steaks for 2 – 3 minutes on each side. Take the steaks off the heat and place on a warm plate or wooden board and allow them to rest for about 3 minutes.
Method for béarnaise sauce (prepare when steaks are resting)
In a small saucepan, add the shallots, parsley, vinegar, wine, tarragon and a pinch of salt & pepper. Bring to the boil and then allow to simmer until there is about 1 1/2 tablespoons of liquid remaining. Sieve the liquid to remove the herbs and shallots
In a heat proof bowl, add the egg yolks and start whisking. Place this bowl on top of a saucepan with simmering water, and continue to whisk while adding the vinegar mixture. Whisk continuously until the mixture is light in colour. Start slowly adding the melted butter and continue whisking.
Once all the butter is added and you have a nice thick consistency, add the salt and pepper to taste and the remaining tarragon. The béarnaise sauce is now ready to serve with the rump steak and chips. Enjoy!