Rib-Eye Steak With Bearnaise Sauce and Chips
This Rib-Eye Steak With Bearnaise Sauce and Chips recipe is a classic. James seasons the steak with salt and pepper and a stock cube for extra flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Nonstick skillet
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Colander
- Measuring spoon
- Measuring cup
- Kitchen scale
- Spoon
- Plate
- Serving bowl
Ingredients
- 2x 150g rib eye steak
- 25g butter, cubed
- ¼ oxo stock cube
- Salt
- pepper
- 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
- Salad leaves
- 2 egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- Splash of water
- Chips
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