Rib-eye with Sour Cream and Chive Crispy Potato and Chive Mayonnaise Recipe - Great British Chefs

Ingredients

• 2 rib-eye steaks, weighing 300g each
• 1 dash of vegetable oil
• 2 knobs of butter
• 2 garlic cloves, bashed in their skins
• 3 sprigs of thyme
• salt
• freshly ground black pepper
• 200g of chives, roughly chopped
• 200g of neutral oil, such as vegetable oil
• 60g of egg yolk, (approx. 3 yolks)
• 10g of Chardonnay vinegar
• 7g of English mustard
• 17g of sugar
• 5g of salt
• 12g of lemon juice
• 1/2 red onion, sliced into fine petals
• 200g of red wine vinegar
• 60g of water
• 35g of sugar
• 10g of salt
• 1 banana shallot, sliced into rings
• 75g of self-raising flour, plus 1 tbsp to dust
• 90ml of sparkling water
• 1 pinch of salt
• 4 Charlotte potatoes, large and all a similar size
• 1 knob of butter
• 1 dash of whole milk
• 1 tbsp of sour cream
• 1/2 bunch of chopped chives
• vegetable oil, for deep-frying
• 4 handfuls of maitake mushrooms
• 100g of small girolles
• tarragon leaves
• beef jus, hot