We Recreated London’s Most Famous Steak & Sauce

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds depth without alcohol.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Cut the potatoes into thin strips using a chip cutter set to 8mm.

Soak the cut potatoes in cold water to wash off the starch.

Melt half of the butter in a skillet over low heat and add the shallots, cooking until soft enough to blend into a puree.

Add parsley, basil, tarragon, grated nutmeg, lemon juice, capers, and walnuts to the skillet.

In a bowl, prepare a mayonnaise base with mustard, Worcestershire sauce, and one egg yolk.

Turn off the heat and add the remaining butter to the shallots, then mix in the other ingredients one by one.

Chop the walnuts roughly and add them to the mixture along with the juice of half a lemon.

Season the mixture with salt and adjust acidity as needed.

Heat a skillet until hot and add the steak, cooking for about 45 seconds to 1 minute on each side to develop a crust.

Let the steak rest after cooking.

Heat oil to 170°C (338°F) for frying the chips.

Fry the potatoes until golden brown, then drain them.

Prepare the sauce by splitting it into two portions, heating one to adjust consistency before combining it back with the other portion.

Plate the steak alongside the chips and drizzle with the green sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens