The ultimate steak béarnaise with homemade chips — it doesn’t get much better than this.
Let’s just say this version calls for patience and plenty of time, and in this case that’s because these chips take quite a while to make, as they are done Heston Blumenthal style. They are first boiled, chilled, fried and frozen, and then fried once more. Yes, it is a bit of a project, but it really is worth every minute. Which is why, of course, they should be served with homemade béarnaise and a fine steak cut from dry-aged rib of beef.
