Miguel Maestre’s Steak frites with blended bearnaise recipe

INGREDIENTS:

STEAK

1 large (1.5-1.7 kg) tomahawk rib-eye steak, at room temperature
Salt flakes and freshly ground black pepper and 2 tablespoons olive oil
Your favourite salad or broccoli wedges, to serve.

CHIPS

2 kg desiree potatoes
3-4 tablespoons duck fat or olive oil salt flakes and
freshly ground black pepper
BLENDER BEARNAISE
185 ml (3/4 cup) dry white wine
125 ml (1/2 cup) white wine vinegar
1 small golden shallot
Finely sliced pinch of black peppercorns
3 tarragon sprigs, plus 1-2 teaspoons chopped leaves
3 sprigs chervil, plus 1-2 teaspoons chopped leaves
Salt flakes
3 large egg yolks
180 g ghee or clarified butter (see tip)

SERVES 4
TIP: To make 180 g clarified butter, heat 250 g butter over low heat until the fat and milk solids separate, then strain off the clear butter. Discard the milk solids.

METHOD:

STEP ONE: To make the chips, preheat the oven to 200C (fan-forced). Line two baking trays with baking paper.

STEP TWO: Cut the unpeeled potatoes into fingersized chips. Place in a large saucepan, cover with cold water and bring to the boil over high heat. Reduce the heat to medium and boil for 2 minutes or until almost tender. Drain well. Spread the chips over the prepared trays in a single layer and dry in the oven for 10 minutes. Remove and toss with the duck fat or oil and season with salt and pepper. Spread them out again in a single layer and bake for 20-30 minutes, turning occasionally, until crisp and golden. Season with salt.

STEP THREE: Meanwhile, to make the bearnaise, combine the wine, vinegar, shallot, peppercorns, tarragon and chervil sprigs and a pinch of salt in a medium saucepan and boil over heat for 3 minutes or until reduced by about two- thirds. Strain the liquid through a fine sieve into a small bowl, discarding the solids. Place 3 tablespoons of the vinegar reduction in the beaker of a stick blender, add the egg yolks and a pinch of salt. (Any leftover reduction can be stored in the freezer for another time.)

STEP FOUR: Melt the ghee or clarified butter in a small saucepan over high heat, then poor into a heatproof jug. Place the stick blender in the base of the beaker and turn it on. With the motor running, slowly pour in the hot ghee until fully emulsified and the sauce is thick and creamy. Season to taste with salt and fold in the chopped tarragon and chervil. Serve immediately, or transfer to a thermos jug and keep warm for up to 1 hour before serving. Bearnaise cannot be cooled and reheated.

STEP FIVE: Heat a barbecue grill plate until smoking hot. Season the steaks well, then drizzle with the oil and massage it in. Grill, turning once, for 4-6 minutes each side for medium-rare (the internal temperature should read 58C on a meat thermometer), or until cooked to your liking. Rest in a warm place for 12 minutes.

STEP SIX: Carve the steak and serve with the chips and bearnaise sauce, and your choice of salad.

Feast by Miguel Maestre, Published by Plum, RRP $39.99, Photography by Jeremy Simons