Surf & turf with potato chips & bearnaise sauceby Dixie Elliott | Cuisine issue #154
1⁄2 cup white wine vinegar
2 shallots, finely chopped
8 black peppercorns
1@1⁄2 teaspoons dried tarragon
3 egg yolks
125g butter, cubed
Put the vinegar, shallots, peppercorns and tarragon in a small saucepan. Bring to the boil over medium heat then simmer until the mixture has reduced by half. Strain through a fine sieve, discarding the solids.
Transfer the liquid to a small food processor. Add the yolks and process for 30 seconds until combined.
Microwave the butter on high power for 1 minute or until melted and sizzling. With the food processor motor running, slowly pour in the hot butter in a steady stream until a thick sauce forms. If it seems too thick, add a little warm water, 1 teaspoon at a time. Taste and season with salt and freshly ground black pepper.
For the steaks & prawns
4 x 220g fillet steaks, trimmed of fat and sinew
1 tablespoon olive oil
12 large green prawns, peeled, deveined, tails intact
vegetable oil for deep-frying
|600g Agria potatoes, scrubbed, thinly sliced (I used a mandoline)
green salad to serve
Heat a frying pan over medium-high. Season the steaks with salt and freshly ground black pepper. Add the oil to the hot pan then fry the steaks for 4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm. Add the prawns to the pan and cook for 2 minutes each side or until just cooked through. Transfer to a plate.
Meanwhile, half-fill a saucepan with oil and place over high heat until hot (test if it’s hot enough by dropping in a small cube of bread – it should rise to the top and turn golden). Add one-third of the potatoes to the hot oil then cook for 6 minutes until golden and crisp. Transfer to a plate lined with kitchen paper. Repeat twice with the remaining potatoes.
Serve the steaks and prawns drizzled with bearnaise sauce, with the chips and salad on the side.
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