Ingredients

Method

• 4 x 200 g beef fillet steaks
• 1 T olive oil
• 6 sweet potatoes, peeled
• sunflower oil, for deep frying
• mixed leaves, to serve
For the Béarnaise sauce:
• 2 T white-wine vinegar
• 2 T white wine
• 1 T chives, snipped
• 2 T Italian parsley, chopped
• 3 egg yolks
• 200 g butter, melted

Method

Ingredients

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