Steak with Chili Béarnaise and Crispy Mashed Potato Balls

Directions

1. 1

   Clean and peel 500g of potatoes. Boil for 20 minutes and drain. Add 1.5 tbsp of potato flour and mash them. Salt, pepper and paprika to taste. Bread with flour, egg and panko and deepfry at 190 degrees celcius till golden and crispy.

2. 2

   Blend 2 eggyolks, a half tsp of chili powder, 1 tsp of finely chopped fresh chili, 1 teaspoonful of tarragon vinegar reduction and 250ml of melted butter (50-60c) from the bottom and up with an immersion blender. Add freshly chopped tarragon.

3. 3

   Sear steak over high heat in canola oil. Turn down to medium heat after the initial sear and add butter, garlic and thyme - then baste the steak. Once it hits 46 degrees celcius pull the steak and let it rest. Final temp should be 54-55 degrees celcius for a rare to medium rare.

4. 4

   Blanch haricut verts quickly in boiling water, then sautée them in butter for a few minutes over medium heat.