Prepare the potatoes by peeling and then cut lengthways in to
neat chips approximately 5mm thick & then rinse under cold
water.
Place the chips in a deep saucepan, add a teaspoon of salt
& just cover with cold water.
Place the pan on a medium heat, bring to the boil then simmer
for 8-10 minutes or until just cooked.
Carefully drain through a colander & lay flat onto a
tray.
Heat a pan of 2/3 full of oil (groundnut oil is my preferred
choice) until it reaches 180 °C then in a basket carefully immerse
the pre-cooked chips, gently shaking so they don't stick
together.
Fry for 6-8 minutes until golden brown & crunchy, remove
the basket from fryer, empty chips on to kitchen roll & lightly
season with sea salt flakes.
For The Steak
Remove the steak from the fridge 30 minutes before cooking to
allow them to get to room temperature. This will enable the steak
to cook more evenly.
Massage the steaks with a little goose fat then liberally
season with sea salt flakes.
Heat the heavy based frying pan until smoking hot then lay the
steaks into the pan making sure they do not touch each other.
Sear for 2 minutes on each side for rare, adding 1 min
more each side for every increasing degree of doneness. If using a
meat probe see our steak temperature chart below for required
temperatures.
Crack some black pepper onto the steak, then for the final
minute or so add the butter to the pan & let it bubble, at this
point tip the pan away from you at a angle & spoon the foaming
butter over the steak continuously not letting the butter to
burn.
Remove from the pan & leave to rest for 5 minutes on a wire
rack in a warm place before serving.
For The Béarnaise Sauce
Bring all the ingredients for the reduction up to the boil,
reduce by ¾ and then pass & reserve.
Place the egg yolks in a large heat proof bowl & add 2
teaspoons of the vinegar reduction then whisk over a pan of
simmering water until the mix becomes light & fluffy, being
careful as too much heat will scramble the eggs.
Remove from the heat & whisk in the butter adding a few
drops at a time creating a smooth glossy sauce.
Finish by seasoning with a squeeze of lemon juice, chopped
tarragon leaves & a pinch of salt.