The The Best Steak Cuts deserve the best sides. Pair these with your main course and you can’t go wrong. Chef Pete Goffe-Wood’s easy-to-follow recipes are the ultimate steak accompaniments
By MH Staff - Posted on 4th February 2014
Pair these with your main course and you can’t go wrong. Chef Pete Goffe-Wood’s easy-to-follow recipes are the ultimate steak accompaniments
1 Pukka Chips
What You’ll Need
600g large potatoes (preferrably Sandveld)
2l vegetable or palm oil
Salt to taste
Peel the potatoes and cut the chips into whatever size you prefer. Rinse the chips under cold water and drain well. Heat the oil to 120°C. Add the chips in batches (if you put all of them at once you’ll reduce the oil temperature).
Cook for about 10 min depending on their thickness. Take one out to test – it needs to be cooked through. You should be able to squash it if you squeeze it firmly.
Remove from the oil and leave on a wire rack to drain. This process is called blanching and can be done in advance.
When you are ready to serve the chips, heat the oil to 180°C and add the chips, once again in batches and fry until golden brown. Drain, season with salt and serve.
The healthy option
If you wanted to reduce the fat content of the chips you could perform this first cooking process, the blanching, in boiling water. Then when time comes to finish the chips off put the blanched chips in a roasting pan in a single layer, drizzle with a some extra virgin olive oil and place in a hot oven (200ºC) until golden brown.
2 Béarnaise Sauce
What You’ll Need
250ml white wine
250ml white wine vinegar
½ onion finely chopped
3 egg yolks
10g tarragon, roughly chopped
Combine the water, wine and vinegar together with the finely chopped onion in a small saucepan and cook uncovered until it has reduced by two thirds – this is the reduction. Measure 100ml of the reduction and keep it to one side. Melt the butter and keep to one side. Mix together the reduction and the egg yolks in a stainless steel or glass bowl over a pan of simmering water. Whisk the mixture continuously until the egg is cooked and the mixture is at ribbon stage. Remove from the heat and slowly whisk in the melted butter. Season with salt and pepper and add the chopped tarragon.
3 Spinach, But Simpler
No need to cook a separate batch of creamed spinach to round out your steakhouse dinner. Instead, while the steak rests on the cutting board, pour out most of the fat in the pan and add half a bag of washed spinach leaves (discarding any tough stems). Toss the leaves over medium heat until they’re wilted – and deeply flavoured – by the pan juices. Season with salt and freshly ground pepper.