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“This consists of 3 types of steaks and 3 types of sauces for the steaks. Very simple idea and is designed for multiple people. Pls comment on what improvements that can be made to this dish, this is currently an idea which I am currently testing.”
4hrs 50mins

Ingredients Nutrition


  1. Season the steaks with salt and pepper, then marinade the steaks in the pineapple juice for 2 to 4 hours in a refrigerator.
  2. For the honey mustard, combine the mayonnaise, dijon mustard, yellow mustard, honey, white wine vinegar and paprika. Whisk in a bowl until well combined, then add salt and pepper to until you think to sauce is seasoned enough. Keep this refrigerated.
  3. For the Bearnaise sauce, Melt the butter in a saucepan over a low heat, until foaming then remove pan from heat and let stand until white solids sink to the bottom of the pan, then sieve the butter to remove the solids. Add vinegar to an empty saucepan then add chopped shallots, chopped tarragon and salt, heat this over a medium heat until the liquid's volume has lowered below half of its original volume. Now strain the liquid and leave to cool. Beat 4 egg yolks with a teaspoon of water, now pour slowly into the cooled vinegar and add lemon juice. Pour the mixture into a suspended bowl over a saucepan of simmering water (don't let the bowl touch the water). Constantly whisk until the sauce has thickened and the volume has increased. Remove bowl from heat and slowly poor the butter into the mix while still whisking it together until the mixture has thickened and becomes smooth. Season with tarragon leaves, salt and pepper to your liking. Serve immediately or leave in pan to be heated later.
  4. In a small saucepan, heat cream over medium low heat, being careful not to boil. Stir in peppercorns, Worcestershire sauce and brandy and simmer for 2 to 5 minutes. Serve immediately or leave in pan to then heat later.
  5. Peel potatoes and slice them into desired size, place into cold water. Heat oil to medium-high heat. Sift flour, garlic salt, onion salt, salt and paprika into a large separate bowl. Slowly add water to mixture so it can be drizzled from a spoon. Dip chips into batter and shake off excess batter, place into oil one at a time now fry until golden brown and drain on some kitchen paper.
  6. Take the steaks out of the fridge and marinade, while letting them reach room temperature. Now put a little bit of olive oil in your pan and season with salt and pepper and now let the pan reach a high temperature. Cook the steaks, personally i like my steaks rare so i'll be cooking them for about 1 1/2 minutes each side.
  7. Take out the honey mayonnaise and the other two sauces, now heat them all until they are warmed through, now serve on the side in small bowls.

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