Ingredients
For the meatballs:
- 2 scotch steaks (500g)
- 2 tsp tallow (see recipe how to make tallow using beef fat)
- 300g oven chips
- 3 tbs apple cider vinegar
- 1 tbs water
- 1 french shallot, finely chopped
- 2 egg yolks
- 115g unsalted butter, melted (warm, not hot)
- 1 tsp lemon juice
- Salt and pepper
Method
Bring the steak to room temperature for a minimum of 30 minutes. Season generously with salt and pepper.
Finely chop the shallot and dill. Melt the butter and set aside to keep warm. Preheat the oven and cook the chip for 20/25 minutes.
Heat a cast iron pan for 5 minutes and add tallow. Cook the steaks for 2-3 minutes per side for medium rare. Remove from the pan and let rest for 5 minutes.
Bearnaise sauce:
In a small saucepan over medium heat, simmer the apple cider vinegar, water, and shallot until reduced by half. Let cool slightly.
Pour the shallot reduction into a jug or deep container. Add the egg yolks, lemon juice, and dill to the jug.
Using a stick blender, blend the egg yolk mixture while slowly drizzling in the warm melted butter until the sauce thickens and emulsifies. Season with salt and pepper. If too thick, blend in a teaspoon of warm water.
Plate the steak with oven chips and spoon the warm Bearnaise sauce over the steak.
