AT A GLANCE
|01||For béarnaise, simmer vinegar, shallot and peppercorns in a small saucepan over high heat until reduced to 1 tablespoon (5-7 minutes). Combine vinegar reduction and egg yolks in a large heatproof bowl, whisk to combine, then whisk over a saucepan of simmering water (make sure to scrape sides) until thick and fluffy (3-5 minutes). Remove from heat, place bowl on a tea towel to secure, then add melted butter in a thin steady stream, whisking continuously until thick and incorporated (2-3 minutes). Season to taste with lemon juice and freshly ground pepper, stir through herbs, cover, set aside and keep warm.|
|02||For pommes Pont Neuf, cut potatoes into 1.5cm-thick chips, soak in cold water for 1 hour. Preheat duck fat in a deep-sided saucepan to 140C. Drain potatoes, pat dry with absorbent paper, fry in batches until tender (5-7 minutes), drain on absorbent paper, set aside to cool. Increase temperature to 190C, then fry chips in batches until golden and crisp (3-5 minutes), drain, season to taste, keep warm.|
|03||Meanwhile, bring a large chargrill to medium-high heat. Drizzle steaks with oil, season to taste and cook to your liking (4-5 minutes each side for medium). Cover loosely with foil and rest for 5 minutes, then serve with béarnaise, pommes Pont Neuf and watercress salad, if desired.|
Note Canned duck fat is available from select delicatessens.