Rib-Eye Steak With Bearnaise Sauce and Chips
This Rib-Eye Steak With Bearnaise Sauce and Chips recipe is a classic. As well as seasoning the steak with salt and pepper James uses a stock cube for extra flavour.
Ingredients
- 2x 150g rib eye steak
- 25g butter, cubed
- ¼ oxo stock cube
- Salt and pepper
For the béarnaise sauce:
- 1 shallot, peeled and diced
- 50ml white wine vinegar
- 1 small bunch tarragon
- 200g butter, clarified
- 3 egg yolks
- 1 lemon juice only
- Few sprigs tarragon
For the salad:
- Salad leaves
For the French dressing:
- 2 egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- 1 small bunch tarragon
- Splash of water
To serve:
- Chips
Method
Heat a non-stick fry pan over a high heat until it is very hot. Season the steaks, then crumble over the oxo cube. Melt the butter, and when foaming, add the steaks, cook for 2 minutes, then flip over and cook for 2 minutes more.
To make the sauce, dice the shallot finely, add to a pan with ½ the tarragon and vinegar. Bring to the boil then drain, retaining the liquid.
Rest the steaks on a warm plate.
In a bowl over a pan of simmering water whisk the egg yolks with the retained vinegar and slowly add the butter, whisking continuously.
Whisk the ingredients for the French dressing together and dress the salad leaves.
To serve, place the rested steaks onto plates with salad on the side, spoon over the sauce and place the chips to the side.
Ingredients
- 2x 150g rib eye steak
- 25g butter, cubed
- ¼ oxo stock cube
- Salt and pepper
For the béarnaise sauce:
- 1 shallot, peeled and diced
- 50ml white wine vinegar
- 1 small bunch tarragon
- 200g butter, clarified
- 3 egg yolks
- 1 lemon juice only
- Few sprigs tarragon
For the salad:
- Salad leaves
For the French dressing:
- 2 egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- 1 small bunch tarragon
- Splash of water
To serve:
- Chips
Method
Heat a non-stick fry pan over a high heat until it is very hot. Season the steaks, then crumble over the oxo cube. Melt the butter, and when foaming, add the steaks, cook for 2 minutes, then flip over and cook for 2 minutes more.
To make the sauce, dice the shallot finely, add to a pan with ½ the tarragon and vinegar. Bring to the boil then drain, retaining the liquid.
Rest the steaks on a warm plate.
In a bowl over a pan of simmering water whisk the egg yolks with the retained vinegar and slowly add the butter, whisking continuously.
Whisk the ingredients for the French dressing together and dress the salad leaves.
To serve, place the rested steaks onto plates with salad on the side, spoon over the sauce and place the chips to the side.
