Rib-eye Steak with Confit Fries and Ravigote Sauce
Tender, rich and filling, this bistro-style steak recipe will add a French touch to your next dinner party.
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Cooking tools:
- Pastry brush
- Baking dish
- Skillet
- Tongs
- Spatula
- Aluminum foil
- Mixing bowl
- Oven
- Stove
- Serving platter
Ingredients
- 2 cups (500ml) extra virgin olive oil, plus extra, for brushing
- 1 sprig fresh bay leaves
- 2 sprigs rosemary
- 1 bulb garlic, halved
- 1kg sebago potatoes, peeled and cut into 2cm-thick chips
- 4 x 200g rib-eye steaks
- Ravigote sauce
- ½ cup flat-leaf parsley, finely chopped
- ¼ cup chervil leaves, finely chopped
- 2 tbsp capers, drained, finely chopped
- 6 cornichons, finely chopped
- ¼ cup (60ml) extra virgin olive oil
- 2 tbsp white wine vinegar
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