Triple Cooked French Fries

1. Take your potatoes and give them a good rinse. Without peeling the skin, cut them into 1 cm thick French fries and place into a cold bowl of water. Rinse them until the water is no longer cloudy.
2. Place them into a boiling pot of water and reduce to a simmer. Cook for 2-3 minutes. Remove and let them cool on a rack over a baking tray. Place into the fridge to dry out the fries.
3. When they’re cold, remove them and heat a pot of oil or fryer to 130c/266f and fry for around 6 minutes or until they have a very pale, golden crust. Drain and place back onto a baking tray rack. Let them cool and place into the fridge. If you’re making these ahead you can place them into the freezer until you’re ready for the final fry.
4. Just before you’re ready to eat, take out the cooled or frozen fries and heat up the fryer to 180c/356f.
5. Place your fries into the hot frying all and cook for 1-2 minutes or until crunchy and piping hot. Drain on kitchen paper and season with salt immediately.

Béarnaise Sauce

1. Take a sprig of tarragon and place it into a small pot with a splash of water, white wine, minced shallots and vinegar. Bring the mixture to the boil and reduce until you have a table spoon of liquid left. Strain this through a fine sieve and reserve.
2. Melt the butter in a pot or in a microwave. Ensure that it’s not too hot. It should be melted but not hot!
3. Place the egg yolk and reduced vinegar liquid into a heatproof bowl and whisk together. Place the bowl over a pot of simmering water and whisk constantly. After 1-2 minutes it should start to thicken up. Still on the heat, slowly pour in the melted butter whilst whisking constantly. You should now have a thickish sauce. If you want it thicker, continue whisking whilst on the heat. Remove when it’s at a consistency of your liking. Season with lemon juice, salt and add as much chopped tarragon leaves as you like! Reserve at room temperature

Steaks & Plating

1. For the steaks, take them out 1 hour before cooking and right before cooking, season with salt and pepper.
2. Place a frying pan on a high heat and add a few tablespoons of oil. When smoking hot add your steaks and cook for 1 minute each side, flip and repeat. Keep on flipping until you have an even crust. Remove when the core temperature hits 34c/93f (for rare). Place onto a warm plate and rest in the oven (for at least 5 minutes).
3. Place your rested steak, fries and a dollop of the béarnaise sauce onto a warm place and serve immediately.