Steak Frites & Bearnaise Sauce

Serves 10 people | Cooks In 60 mins


  • 2000g Ribeye Steak
  • 1500g Fries
  • 800g Kerrymaid Hollandaise Sauce
  • 20g Tarragon
  • 20g Chervil
  • 500g Sliced Red Onions
  • 40g Chefs Pass Onion Reduction
  • 12g Thyme
  • 50ml Madeira
  • 30ml Red Wine Vinegar
  • 30g Granulated Sugar
  • Salt & Pepper to taste

Allergy information

Soy, Sulphites, Lactose

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  1. Season the Steak and chargrill until cooked to your liking.
  2. Chop the chervil and tarragon and add to the hollandaise and warm it up.
  3. Fry the chips, season with salt and set aside.
  4. Marinade the sliced onions in the Chefs Pass Onion Reduction and then place into a heavy bottomed pan on a medium heat.
  5. Add the Madeira and turn up the heat, cooking until it has evaporated, stirring all the while.
  6. Add the Red wine vinegar and sugar and cook until the onion becomes sticky and set aside to cool.
  7. Place the steak on the plate, top with onion marmalade, serve with fries and spoon over warm béarnaise sauce.
  8. Serve on a round plate.