Beef Fillet with Chips and Béarnaise Sauce

Ingredients:
400g Trimmed beef fillet, cut into 4 peices
75g Butter
30ml Sunflower oil
300g Shoestring fries
100g Sliced  Portobello mushrooms
100g Fresh garden peas
100g Fresh English spinach
50ml Vegetable or chicken stock
60g Finely chopped shallots
8 Crushed peppercorns
100ml Water
100ml White wine
80ml White wine vinegar
3 Egg yolks
260g Melted butter
Salt & pepper to season
1Tbsp Fresh chopped tarragon

Method:
(Chips)
Fry chips in pan, covered in oil, over medium-high heat until golden and crispy.

(Vegetables)
Sauté mushrooms and peas in a hot pan in a bit of oil for 2-3 mins.
Add spinach, stock and 20g butter and cook until stock mostly evaporated.
Season to taste.

(Béarnaise Sauce)
Sauté the shallots in a pot with 5g butter over med heat.
Add the crushed peppercorns, the water, white wine and vinegar.
Bring to boil and reduce by half, then remove from heat and let cool.
Once cool, add to mixing bowl with yolks.
Whisk over heat from boiling water until it starts to thicken.
Remove from heat when thick and smooth, then gently whisk in melted butter.
Add the salt, pepper and tarragon to finish off.

(Steaks)
Heat oven to 185’C.
Add oil to hot frying pan over high heat, then add steaks and fry until a nice golden brown colour on each side.
Add 50g butter to pan and place in oven till desired doneness: 2-3min = rare; 3-4min = medium; 5-8min = well done.
Let the meat rest for at least 2minutes before serving.

Serve steak on vegetables, with chips on side and sauce in side bowl.

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