Pan Fried Fillet Steak

Maia Dunphy serves up Pan Fried Fillet Steak with Parmesan Truffle Fries in a Parmesan Basket, with Vegetables and Bearnaise Sauce.


  • 2 fillet steaks
  • vegetable oil
  • for the bearnaise:
  • 50 ml white wine vinegar
  • 50 ml halal white wine (alcohol free)
  • 1 shallot, chopped
  • bunch tarragon, stalks and leaves separated
  • 2 egg yolks
  • 120 g butter, melted and kept warm
  • for the fries and baskets:
  • 200 g parmesan
  • 3 large floury potatoes
  • olive oil
  • truffle oil
  • for the veg:
  • handful green beans
  • 250 g chestnut mushrooms
  • 2 shallots
  • parsley
  • 1 clove garlic
  • 100 g butter


  1. slim Jim style drinking glass, wooden board to serve, small sauce dish.
  2. To make the Béarnaise sauce, put the vinegar, wine, shallot and tarragon stalks in a
  3. saucepan and bring to the boil, then continue to cook until reduced by about 3/4.
  4. Cool and pour into in a large stainless steel bowl.
  5. Put the bowl over a pan of just-simmering water, add the yolks and, with electric
  6. beaters, whisk until the yolks are thick and pale.
  7. Take the bowl off the heat and put it on a work surface. Start to add the melted butter, little by little, whisking all the time until all the butter is used. Stir in chopped
  8. tarragon leaves and keep warm (you can put the bowl back over the pan off the heat).
  9. Put a heavy frying pan or griddle on the heat. Rub the steak all over with oil and then season well. Drop the steak into the pan when it is so hot it is hard to put your hand near the surface.
  10. Take out when medium rare and rest under foil for 5 minutes.
  11. Slice the steak against the grain.
  12. For the fries: Grate parmesan and drop a handful into a dry, hot pan. When golden, drape over an upturned glass to make baskets.
  13. Cut potatoes into fries and fry in deep fryer. Or blanch, dry and coat in olive oil.
  14. Bake in oven until crisp, turning once. Add handful of parmesan for last 2 minutes.
  15. For the veg: Make a duxelle style mushrooms. Blanch beans. Reheat in butter.
  16. To serve: Serve on a wooden board. Place fries upright in basket, drizzle with truffle oil and sprinkle of parmesan, lay 4/5 beans across plate, spoon mushrooms over. Slice steak across the grain and lay on top. Serve sauce on the side in small sauce boat.


Equipment: small saucepan, large saucepan and stainless steel bowl to fit over, metal whisk, frying pan, griddle pan, deep fat fryer (if not do the chips in the oven), slim Jim style drinking glass, wooden board to serve, small sauce dish.


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