1 head of grass fed fillet steak
¼ cup thyme, finely chopped
3 large desiree potatoes, thickly sliced
1 garlic clove, minced
1/4 cup white wine
1/4 cup white vinegar
1 cup clarified butter
½ onion, sliced
1 bay leaf
1 tsp. salt
1 tsp. black peppercorns
2 tbsp. taragon, finely chopped
2 tbsp. chives, finely chopped
2 tbsp. chervil, finely chopped
3 egg yolks
Preheat oven to 180 – 200C.
Tie the beef, season with salt, pepper and thyme and allow to sit for 10 minutes. Drizzle with olive oil and seal on a hot pan for a few minutes each side. Roast on a wire rack for 12-14 minutes, or until the beef reaches an internal core temperature of 45C.
Coat potato slices in olive oil and place on a lined baking tray and cook for 10-12 minutes or until golden.
In a small pot, heat vinegar, white wine, bay leaf, peppercorns and onion. Drain vinegar and white wine into a bain marie or double boiler, add egg yolks and whisk until light and fluffy and holds a ribbon. At this point, remove from heat and slowly add butter whilst whisking. Add remaining herbs.
Allow the beef to rest for half of the time it has been in oven and remove string. In a hot pan, add olive oil, garlic, spinach, salt and pepper and cook until just wilted. Serve beef with spinach, chips and béarnaise.