BEARNAISE STEAK FRITES SANDWICH

This sandwich is inspired by my holidays In France as a child where I would spend so much time chilling in cozy bistros that were tucked away on charming cobblestone streets. 

This is where I discovered the ultimate combination - steak frites and Bearnaise sauce. 

Thanks to Cuisinart , I could create this top tier sandwich by using their 2-1 grill and sandwich maker. I grilled both the bread and the steak using the grill plates. The plates are interchangeable which I love. Defo going to make a cheese toastie next with this bad boy!

For the sandwich, toasted ciabatta is spread with a Dijon mustard mayonnaise, topped with peppery rocket, tender strips of grilled rump steak, and handfuls of golden-brown pomme frites, all generously lathered in a homemade buttery, tarragon-infused Bearnaise sauce.

BEARNAISE STEAK FRITE SANDWICH

SERVES: 2 /MADE IN:1 HR  /DIFFICULTY /TAD TRICKY BUT TASTY/ MEATY

INGREDIENTS

For the Bearnaise Sauce:

• 50ml white wine vinegar

• ½ echalion shallot, sliced

• 6 black peppercorns

• 1 bay leaf

• 4 sprigs of tarragon, 2 sprigs remaining finely chopped

• 2 large egg yolks

• 100 g unsalted butter

• Juice of ½ lemon

• Salt and white pepper, to taste

For the Pomme Frites:

• 4 white large potatoes

• Neutral oil, for frying

• Flaky sea salt

For the Dijon Mayonnaise:

• 3 tbsp mayonnaise

• 2 tsp Dijon mustard

• Juice of ½ lemon

• Salt and pepper, to taste

For the Steak Sandwich:

• 1 ciabatta loaf, halved lengthwise

• 4 handfuls of rocket 

• 450 g rump steak

METHOD

1. In a small saucepan, combine the white wine vinegar, 50 ml water, shallot, peppercorns, bay leaf, and 2 sprigs of tarragon. Bring to a simmer and cook until the liquid has reduced by at least two-thirds. Strain the mixture and discard the solids, keeping only the reduction.

2. Melt the butter in a separate small saucepan and set aside.

3. Fill a medium-sized saucepan with about one-third of water and heat over medium heat until just warm. Remove from the heat and place a heatproof bowl over the top, ensuring it fits snugly (creating a bain-marie). Add the egg yolks and 1 teaspoon of the reduction. Whisk continuously until the eggs start to thicken.

4. Gradually add the melted butter in a slow stream, avoiding the milk solids. Whisk constantly to emulsify and thicken the sauce. Continue until all the butter is incorporated, and the sauce is glossy and thick.

5. Adjust seasoning with additional reduction, lemon juice, chopped tarragon,salt, and white pepper as needed.

6. To keep the sauce warm, place the bowl over the bain-marie (off the heat) and place cling film on the sauce to avoid a skin forming. 

7. Peel the potatoes and cut them into thin batons. Place them in a large bowl of cold water as you go to prevent browning. Drain the potatoes and pat them dry with kitchen paper to remove excess moisture.

8. Heat oil in a large frying pan or deep fryer over medium-high heat until hot, about 180°C. Test the oil, add a chip and if it floats and bubbles add the rest of the chips. Fry the potatoes in batches for 6-7 minutes or until golden brown and crispy.

9. Transfer the frites to a plate lined with kitchen paper to drain excess oil. Season generously with flaky sea salt and keep warm.

10. Take the steak out of the fridge 20-30 minutes before cooking to bring it to room temperature. Rub the steak with oil and season generously with flaky sea salt.

11. Place the grill plates in your Cusinart 2-1 Grill & Sandwich Maker and set it to high. Once ready, brush with a little oil. Carefully add the steak and press the the lid down. Cook for 4 minutes for medium rare but if you want it more cooked, cook for another minute or so.

12. Remove the steak from the grill and wrap it in parchment paper to rest for at least 10 minutes.

13. While the steak is resting, place the ciabatta halves, cut side down, on the grill, to soak up the steaks juices. Toast for 5 minutes or until you see visible grill marks and the bread is golden and crisp.

14. In a small bowl, mix together the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper to taste.

15. Place the bottom half of the ciabatta on a board and spread the Dijon mayonnaise to the edges. Layer with rocket leaves and thinly sliced steak. Generously drizzle the Béarnaise sauce over the steak before adding handfuls of pomme frites and the top half of the ciabatta. Slice in half and serve immediately.