4 medium potatoes, thickly sliced
4 tbs duck fat, melted
1 tbs extra virgin olive oil
2 large garlic cloves, crushed
1 tsp chilli flakes
1 tbs finely grated lemon zest
300g green beans, trimmed
4 x 200g porterhouse steaks
Olive oil, to brush
Salt and pepper, to season
2 eschalots, finely chopped
½ small bunch tarragon, chopped
60ml (¼ cup) white balsamic vinegar
1 tbs black peppercorns, lightly crushed
3 egg yolks
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 eschalot, 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 eschalot 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.
This recipe has been tested.