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Damo and Caz - Steak with Duck Fat Potatoes

Green Beans and Bernaise Sauce

Prep time: 25 mins    Cook time: 50 mins    Serves: 4

Ingredients

4 medium potatoes, thickly sliced 

4tbs duck fat, melted 

40g butter

1tbs extra virgin olive oil

2 large garlic cloves, crushed 

1tbs lemon zest, finely grated 

300g green beans, trimmed

4 x 200g Porterhouse steaks 

Olive oil, to brush 

Salt and pepper, to season 

Bernaise Sauce

200g butter

2 shallots, finely chopped 

1/2 bunch tarragon, chopped 

60ml white balsamic vinegar 

1tbs black peppercorns, lightly crushed 

3 egg yolks

Method

  1. Preheat oven to 180C.
  2. Place potatoes in a saucepan of cold salted water and bring to the boil. Drain and allow steam to evaporate. Brush a roasting pan with duck fat, then arrange potato slices in a single layer. Pour over remaining duck fat. Roast, turning halfway, for 30 minutes or until crisp and golden.
  3. To make sauce, melt butter in a saucepan over low heat, without stirring and skimming any foam off the top. Remove from heat and stand for 1 minute. Slowly pour butter into a jug, discarding any solids. Set aside to cool.
  4. Place shallots, tarragon, vinegar and peppercorns in a saucepan over low heat and bring to the boil. Simmer for 5 minutes or until reduced by half. Strain and reserve liquid.
  5. Whisk egg yolks in a heatproof bowl placed over a saucepan of simmering water until pale and creamy. Whisking continuously, gradually add the clarified butter in a thin, steady stream until thick and creamy. Whisk in strained shallot liquid and season with salt and pepper.
  6. Heat butter, oil, garlic, chilli and lemon zest in a saucepan over low heat for 5 minutes.
  7. Cook green beans in a separate large saucepan of boiling salted water until just tender. Drain and transfer to a bowl. Pour over infused butter mixture. Season with salt and pepper, then toss to combine. Set aside.
  8. Brush steaks with oil and season with salt and pepper.
  9. Preheat a frying pan over medium-high heat. Add steaks and cook for 2 minutes on each side or until cooked to your liking. Transfer to a warm oven tray in a single layer and rest, lightly covered with foil, for 5 minutes to rest.
  10. Divide steak, potatoes and green beans among serving plates. Pour over bearnaise sauce to serve.
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