Côte de Boeuf With Fat Chips And Béarnaise Sauce

For two to share

Ingredients
1 côte de boeuf 14oz
3 medium potatoes
4 egg yolks
250g of butter
2 medium tomatoes
4 medium flat mushrooms
8g of fresh tarragon
50ml of tarragon vinegar
Salt and pepper
Salad leaves

Method
To make the hand-cut chips, peel the potatoes and trim the sides so they are squared off. Cut the potatoes into half and then into three. Blanch in oil at 110°C for 10 minutes until soft. Cut the tomatoes in half and place on a tray. Season lightly with salt and pepper. Cook in the oven at 180°C for 10 minutes. Peel the skin from the mushrooms and remove the stalks. Place upside down on a tray. Season lightly with salt and pepper and drizzle with a little olive oil. Cook in the oven at 180°C for eight minutes.

Season the meat all over with salt and pepper and drizzle a little cooking oil over it. Place on a hot char-grill for two minutes then turn, cooking for another two minutes so you have nice char marks; turn again and repeat. Once the meat has been nicely char-marked on both sides, place on a tray and put it into the oven for 10 minutes.  Allow to rest for five minutes.

For the Béarnaise, place a pan of water onto the heat and bring to the boil. Put the tarragon vinegar and the egg yolks in a bowl and carefully place this on top of the water in the pan. Meanwhile, put the butter in a pan and place on a low heat to melt.  Whisk the egg yolk and vinegar until it has thickened, then slowly add the butter to this, a little at a time. When all the butter has been added to the egg mix, season with salt and pepper to taste.  Chop up the tarragon and add to the egg and butter mix. Cook the chips at 180°C until golden brown.

To serve, place the mushrooms and tomatoes on a wooden board. Carve the meat into six slices then place each slice onto the board. Arrange the chips on the board in a stack three, by three by two. Pour the Béarnaise into a pot ready to serve. Garnish with some dressed salad leaves.

This recipe was kindly supplied by Christophe Perney, Head Chef, The Embankment