Char Grilled Steak with Handcut Chips and Birch & Waite Classic Béarnaise Sauce
|Selected Cut Of Steak|
|Olive Oil||10 ml|
|Black Pepper||10 g|
|Private: Classic Béarnaise Sauce||60 ml|
- Heat grill or griddle pan until smoking hot. Meanwhile, season steak with salt, pepper and olive oil. Cook steak to your preference, then remove from the heat and rest for 5 minutes.
- Cook potato chips in fryer at 180 degrees for 4 minutes or until cooked.
- Heat Birch & Waite Classic Béarnaise Sauce. Pour generously over meat to add delicious notes of white wine vinegar reduction, butter, egg yolks and tarragon. Serve extra Bearnaise Sauce on the side.
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