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Rump steak, chips and béarnaise sauce

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 19 ingredients

  1. 2 handfuls mixed salad leaves
  2. 2 tbsp tarragon vinegar
  3. salt and freshly ground black pepper.
  4. 4 x 250g/9oz rump steaks
  5. 400g/14oz chipping potatoes, peeled and cut into batons 1x1x6cm/¼in x¼in x 2½in long
  6. 4 free-range egg yolks
  7. 50ml/2floz white wine
  8. ¼ lemon, juice only
  9. 1 tsp white pepper corns
  10. 1 tbsp olive oil
  11. salt and freshly ground black pepper
  12. Bearnaise sauce
  13. Water
  14. 200g/7oz butter, melted
  15. 25g/1oz butter
  16. 1 small banana shallot, finely diced
  17. vegetable oil, for deep fat frying
  18. 2-3 tbsp tarragon, leaves only, chopped
  19. Peppercorns
Contains EggsMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Potato High in copper · High in manganese · Source of vitamin B6 · +3

    High in copper · 0.4 mg per 100 g, 42% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in manganese · 0.6 mg per 100 g, 30% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of vitamin B6 · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Source of potassium · 413 mg per 100 g, 21% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of iron · 3.2 mg per 100 g, 23% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Source of protein · 2.6 g per 100 g, 18% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Potatoes, raw, skin”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Heat the vegetable oil in a deep fat fryer to 160C/320F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
  2. For the béarnaise sauce, place the vinegar, white wine, peppercorns and shallot into a small saucepan and bring to the boil.
  3. Simmer until the liquid has reduced by half.
  4. Remove the peppercorns, then pour the mixture into a medium heat-proof bowl.
  5. Add the egg yolks to the bowl and whisk well.
  6. Place the bowl over a pan of simmering water and whisk the eggs together until thickened and light in colour.
  7. Gradually add the melted butter, whisking constantly.
  8. Season with salt and freshly ground black pepper and add the chopped tarragon leaves.
  9. Turn off the heat and leave the bowl over the pan until ready to use.
  10. For the steak and chips, place the potatoes into the fat fryer, a few at a time, and cook for 2-3 minutes, or until just tender but not coloured.
  11. Drain on a plate lined with kitchen paper and turn up the fat fryer to 190C/375F.
  12. Season the steaks with salt and freshly ground black pepper.
  13. Heat a frying pan until hot, add the butter, olive oil and the steaks and fry on one side for two minutes (without moving the steak), or until browned.
  14. Turn the steak over and cook for another two minutes, then remove the pan from the heat and leave the steaks to rest.
  15. Place the semi-cooked chips back into the fat fryer in batches and cook for another 2-3 minutes, or until golden-brown and crispy. Keep warm on a tray in the oven if necessary.
  16. To serve, carve the steak into thick slices, place onto plates and spoon the béarnaise sauce over. Pile some chips and salad leaves alongside.

Plating

Cookware for this recipe

  • Deep fryer or deep pan
  • Frying pan
  • Saucepan
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Spatula
Source Not stated: saved from a website or mailing list, rights unverified
Credit

By: James Martin. From the programme: Saturday Kitchen Best Bites. Saved from BBC Food, file Recipes/bbcfood-archives/rump_steak_chips_and_76854.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the bbc-food-html text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.