Rib steak with pesto hollandaise and chips recipe | delicious. magazine

Name: Rib steak with pesto hollandaise and chips recipe | delicious. magazine
Ingredients: 2 large maris piper potatoes, sliced into thin fries; 2 tbsp duck fat (buy it in a jar or use leftovers from roasting a duck); 2 tbsp fine polenta; 850g British free-range côte de boeuf (6cm thick; see Know-how) at room temperature; Rapeseed oil for frying; For the pesto hollandaise; 1 garlic clove, chopped; Small bunch fresh flatleaf parsley, roughly chopped; Small bunch fresh basil, roughly chopped; 1 tsp sea salt flakes; Zest and juice 1 lemon; 40g parmesan, grated; 50ml olive oil; 2 medium free-range egg yolks; 1 tsp white wine vinegar; 110g unsalted butter, cubed; You’ll also need:; Digital probe thermometer or meat thermometer

www.deliciousmagazine.co.uk

This slap-up steak dinner for two with skinny oven chips and a velvety pesto hollandaise sauce is perfect for impressing a date or Valentine.

View Original

Share this recipe:

Ingredients

2 large maris piper potatoes, sliced into thin fries
2 tbsp duck fat (buy it in a jar or use leftovers from roasting a duck)
2 tbsp fine polenta
850g British free-range côte de boeuf (6cm thick; see Know-how) at room temperature
Rapeseed oil for frying
For the pesto hollandaise
1 garlic clove, chopped
Small bunch fresh flatleaf parsley, roughly chopped
Small bunch fresh basil, roughly chopped
1 tsp sea salt flakes
Zest and juice 1 lemon
40g parmesan, grated
50ml olive oil
2 medium free-range egg yolks
1 tsp white wine vinegar
110g unsalted butter, cubed
You’ll also need:
Digital probe thermometer or meat thermometer