Porterhouse Steak with Béarnaise Sauce and Duck Fat Potatoes

Ingredients

Duck fat potatoes
10 small desiree potatoes, sliced
1 tub duck fat

Béarnaise sauce
100g butter
2 eschallots, peeled and diced
½ small bunch tarragon, chopped
50ml white balsamic vinegar
1 tablespoon black peppercorns, lightly crushed
3 free range eggs

Porterhouse
1 tablespoon olive oil
2 black angus porterhouse steaks
200g green beans, blanched, to serve

Method

Preparation and cooking time: 70 minutes
Serves: 2

1. For duck fat potatoes, place potatoes in a saucepan half filled with cold water and bring to the boil over a high heat, reduce heat to medium and cook for 5 minutes or until par boiled. Remove and place on a paper towel-lined plate to drain well.

2. For béarnaise sauce, melt butter in a saucepan over a low heat for 10-15 minutes. Allow milk solids to fall to the bottom of the pan, pour clarified butter into a bowl and retain solids in saucepan.

3. Add eschallots, tarragon, vinegar and crushed peppercorns to saucepan and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until reduced by half. Strain and reserve liquid.

4. Heat duck fat in a saucepan to 180⁰C, add potatoes and fry until potatoes are golden and cooked through.

5. Place yolks into a bowl placed over a saucepan of simmering water and whisk until pale and creamy. Pour 100ml of clarified butter into yolks in a thin stream, whisking continuously. Whisk in eschallots liquid and remaining white balsamic vinegar and season with salt and pepper.

6. For porterhouse, brush oil over steaks and season with salt and pepper. Heat a large frying pan over a high heat and add steaks. Pan fry for 3 minutes on each side, remove, place on a plate or board, cover and allow to rest for 10 minutes.