2 medium sized potatoes, peeled 1 egg salt and freshly ground black pepper 2 Tbs. oil For the sauce: 4oz/100g unsalted butter 2 shallots, peeled and finely sliced 4 Tbs. tarragon vinegar 2 sprigs tarragon 8 black peppercorns 2 egg yolks 1 Tbs. fresh tarragon leaves and chervil mixed, finely chopped good squeeze lemon juice 4 fillet steaks
Instructions
1) First make the fleurs de rosti. Thinly slice the potatoes into equal round. Beat egg with salt and freshly ground black pepper. Dip potatoes in egg. Heat a little oil in a pan and arrange potato slices in a flower pattern. Fry on both sides, turning carefully. Lift out and keep warm.
2) Next make the Bearnaise. Melt butter in a pan gently. Place shallots, vinegar, tarragon sprigs and peppercorns in a pan and reduce to 1 Tbs. Remove from heat and cool slightly.
3) Strain and discard flavorings, reserving liquid. Whisk in egg yolks until thick and cream. Whisk in melted butter, drip by drip, until the mixture begins to thicken. Then whisk in a thin stream until all is used up.
4) Sprinkle in tarragon and chervil and season with salt, freshly ground black pepper and lemon.
5) Grill steak to preference. Sit each on a fleur de rosti and spoon Bearnaise sauce over it.
