4
Easy
15 minutes
15 minutes
Rub the steaks with olive oil. Heat a grill pan until hot. Sear the steaks on both sides and then cook to preference. Using a grater or knife, cut the potatoes into long, thin pieces; fry in batches in the hot oil, draining each batch on paper towels.
To make the Béarnaise sauce: Bring the vinegar, wine, chives and 15ml (1T) Italian parsley to the boil. Reduce until you have about 15ml (1T) of liquid; cool slightly in the pan. Fill a smaller saucepan with water and bring to a simmer. Whisk the eggs, add to the reduction pan then place the reduction pan over the saucepan of simmering water. Whisk the sauce until thick. Add melted butter in a steady stream, whisking all the time. Finally, add the remaining parsley.
To serve: Place each steak on a pile of mixed leaves, top with chips and pour over the Béarnaise sauce.
Per serving: 5 266.4kJ, 49.9g protein, 78.8g fat, 86.7g carbs
