- 2 sirloin or tail end fillet steaks, 150-200g/5½-7oz each
- 2 tbsp olive oil
- 2 medium potatoes, peeled and cut into fries using a mandoline
- vegetable oil, for deep frying
- ½ tsp black peppercorns, crushed
- 1 tsp pink peppercorns, crushed
- 1 tsp fennel seeds, crushed
- 2 tbsp white wine vinegar
- ½ shallot, finely chopped
- 4 black peppercorns
- 2 tbsp chopped fresh tarragon leaves, stalks reserved
- 2 large free-range egg yolks
- 150g/5½oz butter, melted
- salt and freshly ground black pepper
- Marinade the steaks in the oil, black and pink peppercorns and the fennel seeds for up to half an hour. Preheat a griddle pan. Rub the steaks with oil and season with salt and pepper.
- When the griddle is very hot, cook the steaks on both sides for 2-3 minutes, then set aside and keep warm. Let them rest for the same amount of time as they were cooked.
- For the béarnaise sauce, place the vinegar, shallot, black peppercorns and stalks of the tarragon in a small saucepan with 2 tablespoons water and cook until it has reduced in volume by half. Strain and transfer to a food processor.
- Add the egg yolks and start to blend. With the motor running, gradually add the melted butter until you have a smooth sauce. Finish with the chopped tarragon leaves, salt and pepper.
- To make the chips, fill a deep-fat fryer or a large, deep, heavy-bottomed pan half full with vegetable oil. Heat the oil to 180C (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended.)
- Pat the cut potato dry using a tea towel or kitchen paper. Carefully add the chips to the oil and deep-fry until cooked through (about 3 minutes). Set aside to drain on kitchen paper.
- To serve, cut the steaks into slices and serve with the fries and sauce.