Ingredients
For the steak
125g/4½oz sirloin steak
1 tbsp olive oil
salt and freshly ground black pepper
For the tomato
1 large vine tomato, cut in half
1 tbsp olive oil
salt and freshly ground black pepper
2 sprigs fresh thyme
For the fat chips
1 large sweet potato, peeled, cut into wedges and blanched
2 tbsp olive oil
salt and freshly ground black pepper
For the béarnaise
50ml/2fl oz white wine vinegar
50ml/2fl oz hot water
2 fresh tarragon stalks
5 black peppercorns
½ shallot, finely sliced
1 bay leaf
1 free-range egg yolk
200ml/7fl oz melted clarified butter (melt butter and pour off the liquid from the milk solids, discarding the milk solids)
1 tbsp fresh tarragon leaves, chopped
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the steak, rub the steak with the oil and season both sides with salt and freshly ground black pepper.
3. Heat a griddle pan until smoking, then add the steak and chargrill for three minutes on each side, or until cooked to your liking, then remove and rest for 2-3 minutes.
4. For the tomato, place the tomato halves on a small baking sheet cut-side up.
Drizzle over the olive oil, season with salt and freshly ground black pepper and place a sprig of thyme on top of each half. Place into the oven and roast for 8-10 minutes.
5. To make the fat chips, place the potato wedges into a bowl, drizzle with the olive oil and season well with salt and freshly ground black pepper. Transfer to a baking sheet and place into the oven to roast for 15-20 minutes, until golden and cooked through.
6. To make the béarnaise, place the vinegar, water, tarragon stalks, peppercorns, shallot and bay leaf into a small saucepan over a high heat. Bring to the boil and reduce down to approximately one tablespoon of liquid volume.
7. Place the egg yolk into a food processor.
8. Pour the vinegar reduction through a sieve into a bowl, add the clarified butter and mix well.
9. Blend the egg yolk, then, slowly and consistently, pour the melted butter mixture into the active blender. When all the butter has been mixed and the béarnaise has thickened, add the tarragon leaves and season, to taste, with salt and freshly ground black pepper.
10. To serve, place the steak onto a warm plate. Top with the roasted tomato, place the fat chips alongside with the béarnaise sauce spooned around.
