Name: Steak With Béarnaise Sauce & Fries
Total time: 1 h
Yield: 4
Ingredients: 600g red-skinned potatoes, cut into 1cm chips; olive oil cooking spray; 4 x 200g beef scotch fillet steaks (2cm thick); 2 cups (240g) frozen peas; BÉARNAISE SAUCE; ½ cup (125ml) dry white wine; 2 tbsp white wine vinegar; 2 eschalots (50g), chopped finely; 1 tsp dried tarragon; 1 tsp black peppercorns; 3 egg yolks; 250g butter, melted; 1 tbsp finely chopped fresh tarragon

VMG Recipes