Valentine’s Steak, Chips & Béarnaise Sauce

Valentine’s Steak, Chips & Béarnaise Sauce

Prep time: 30 mins

Cook time:  2 hours 

Difficulty:  Easy

This Valentine’s treat your loved ones to an all-time favourite with a Tom Hixson Fillet steak and chips with Béarnaise sauce. A simple but much-loved dish.

Fillet Steaks


  • Tom Hixson Beef Fillet
  • A drop of oil

Cooking Instructions:


Take your prepared fillet steaks out of the fridge and bring them to room temperature, this should take 10 -15 minutes.

Preheat your griddle or heavy-based frying pan until it sizzles when you add a drop of oil.


Season the steak well with fine sea salt & pepper. Add a little more oil to the pan then add your steak.

Cook for approximately four minutes a side till a nice crust has formed. Turn, seal well on the other side. The internal temperature should be around 35 °c  in the centre. Leave your fillet steak to rest in a warm place for 5 minutes then flashback in the pan before serving.

Béarnaise Sauce


  • 1/4 cup creme fraiche
  • 1 tsp cornflour
  • 2 egg yolks
  • 1 tsp white wine vinegar
  • 2 tsp lemon juice
  • 40gm unsalted butter, softened
  • 2 tbsp chopped tarragon

Cooking Instructions:


Place the creme fraiche, cornflour, egg yolks, white wine vinegar and lemon juice in a saucepan over low heat.

Whisk gently for 1 – 2 minutes until thickened.


Remove from the heat and set aside. Whisk in the butter until combined, then season with sea salt and freshly ground black pepper.

Add chopped tarragon



  • 10 large chipping potatoes
  • 1 tbp garlic powder

Cooking Instructions:


Cut the potatoes into thick chips about 6cm long and 1.5cm thick.

Leave the skin on.


Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan – make sure the chips have plenty of room so you can take them out easily.

Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) add salt & garlic powders and slowly bring to the boil.


Simmer gently for 20–25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan – cool on a flat tray.


Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour – this will take about 5 minutes.

Remove each batch when it’s ready and set aside.


Now heat the oil to 180°C. Return the chips to the pan, again in a couple of batches, and fry for 1–2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately.


Here at Tom Hixson of Smithfield we carefully handpick all of our cuts of beef from specialists across the globe to ensure our meat products are of the highest quality and grade. Our flavoursome range allows you to fillet steak online and much more with ease. Choose from an array of ribeye steak cuts from our delectable selection, sourced from the very best farmers. We are an online butcher specialising in not just beef but Pork, Chicken, lamb & more, for those looking for larger quantity orders, delivering across the UK straight to your door.

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