Steak with hollandaise sauce and skinny potato chips
This is a wonderful midweek-weekend dinner with maximum pleasure and minimum fuss. It’s a real ‘honey-I’m-home’ meal with all the flavors and extra pleasures needed to make a meal to remember.
I am a big fan of oven roasted chips with olive oil, but in this recipe, we serve the steak with pesto hollandaise and super-crusty oven fried potato chips, done with rendered duck fat and polenta are now our house’s favorite potato dish.
We’ve tried it with wedges, thick-cut and skinny fries, they all were delicious, but the thin chips had an extra umph to it. It smells better, it tastes better and it looks absolutely divine – you are going to love them! If you’re still not convince to use duck fat, go for lard or olive oil, it will also give you incredible results.
potatoes, sliced into thin fries
duck fat (you can substitute with olive oil)
4 tablespoons polenta
steak, at room temperature
olive oil for frying
food4four hollandaise sauce
Prepare all your ingredients.
Heat the oven to 220C.
Put the chips in cold water and soak for 10 minutes. Drain and pat dry with kitchen paper. Put the duck fat in a large roasting tin and heat in the oven for 5 minutes until very hot. (It should not be smoking hot.). Tip the chips into the duck fat and toss to coat. Sprinkle over the polenta and season to taste. Toss again and roast for 40-50 minutes, turning now and then, or until golden crisp.
Once the chips have had 20 minutes in the oven, heat an ovenproof griddle pan (or frying pan) over high heat until smoking hot. Rub the steak with olive oil and season with salt and ground black pepper. Cook the steak for 2 minutes on each side until deep brown all over. Put the pan in the oven below the chips and roast for 15-20 minutes or until the thermometer reads 55°C (for medium-rare). Take the steak out of the oven and let it rest for 5 minutes. Serve on a platter with the chips and a bowl of the pesto hollandaise. Slice the steak and enjoy.