Skip to content
Menu
Steak Frites with Tarragon Oil & Modern Béarnaise + Raspberry Eton Mess
Main

Steak Frites with Tarragon Oil & Modern Béarnaise + Raspberry Eton Mess

5 hServes 2Nutri-Score D€€€
from @cedriklorenzen20 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • grain-fed beef steak (thick cut) (thick cut, at room temperature)Meat800 g
  • potatoes (peeled and cut into thick chips)Produce800 g
  • neutral oil (for the tarragon oil)Pantry200 ml
  • tarragon (leaves picked)Produce20 g
  • egg yolksDairy2 pieces
  • white wineBeverages65 ml
  • white vinegarPantry65 ml
  • butter (melted, for the béarnaise)Dairy125 g
  • frying oil (for deep-frying the chips)Pantry1 litre
  • salt (for seasoning)Spices10 g
  • egg whites (for the mini meringues)Dairy2 pieces
  • caster sugar (for the meringues)Pantry120 g
  • raspberries (fresh, for the Eton mess and raspberry soup)Produce300 g
  • raspberry sorbetFresh200 g
  • heavy cream (cold, for whipping)Dairy250 ml
  • vanilla (vanilla extract or seeds of a pod)Pantry5 ml

per serving

Nutrition

2,840kcal

Carbs
160 g
Proteins
100 g
Fat
200 g
Adapt tools

what you’ll use

Tools

  • sous vide circulator
  • vacuum bag
  • Frying pan
  • Stockpot
  • Saucepan
  • Mixing bowl
  • Whisk
  • Blender
  • Sieve
  • Baking tray
  • Piping bag
  • Kitchen thermometer
  • Slotted spoon

step by step

Method

  1. Sous vide the steak

    • Season the steak generously with salt and place it in a vacuum bag.
    • Cook in the water bath at 54 °C for 4 hours to reach medium.
    Step 1

  2. Make the tarragon oil

    • Blanch the tarragon leaves briefly, then refresh in ice water.
    • Blend the tarragon with the oil until smooth.
    • Strain through a fine sieve and set aside.
    Step 2

  3. Prepare the béarnaise

    • Reduce the white wine and white vinegar in a saucepan.
    • Whisk the egg yolks into the reduction over gentle heat until thickened.
    • Emulsify with the melted butter, then keep warm (can be placed in the water bath).
    Step 3

  4. Triple-cooked chips – first fry

    • Peel and cut the potatoes into thick chips.
    • Boil the chips in salted water until just tender, then drain and cool.
    • Fry the chips a first time in oil at 140 °C, then drain.
    Step 4

  5. Bake the mini meringues

    • Whisk the egg whites to stiff peaks, adding the sugar gradually.
    • Pipe small meringue roses onto a baking tray.
    • Bake at 100 °C until dry and crisp, then cool.
    Step 5

  6. Prep the raspberry soup and sorbet

    • Blend part of the raspberries and pass through a sieve to make the raspberry soup.
    • Chill the soup and scoop the sorbet into balls, keeping both cold.
    Step 6

  7. Sear and rest the steak

    • Pat the steak dry and sear it quickly on all sides in a very hot pan.
    • Check the core temperature with a thermometer, aiming for medium.
    • Rest the steak before slicing.
    Step 7

  8. Triple-cooked chips – second fry

    • Fry the chips a second time in oil at 180 °C until golden and crisp.
    • Drain and season with salt.
    Step 8

  9. Serve the first course

    • Slice the steak and plate with the chips.
    • Drizzle with tarragon oil and serve the béarnaise alongside.
    Step 9

  10. Whip the vanilla cream

    • Whip the cold heavy cream with the vanilla to soft peaks.
    Step 10

  11. Assemble and serve the Eton mess

    • Layer the raspberry soup, crushed meringue, raspberries and whipped cream in glasses.
    • Top with a scoop of sorbet and a meringue rose, then serve.
    Step 11
Get Mezze