Rib Eye Steak with Peppercorn Mustard Sauce, Twice-Fried Chips, and Parsley Butter
Ingredients: rib eye steak, potatoes, butter, fresh parsley, mustard · 35 min cook time · 950kcal · $25.50
Ingredients
2steaks rib eye steak, 3potatoes potatoes, 150g butter, 1bunch fresh parsley, 2tbsp mustard, 1tbsp peppercorns, 1batch béarnaise sauce, 1tbsp olive oil
Instructions
1. Prepare the béarnaise sauce base using shallots, tarragon, vinegar, and egg yolks.
2. Peel and cut potatoes into steak-cut chips for twice-frying.
3. Fry the chips for the first cook, drain, and allow to cool.
4. Prepare the homemade parsley butter by mixing softened butter, chopped parsley, salt, and pepper, then shape and chill.
5. Season the rib eye steaks generously with salt and pepper.
6. Cook the steaks on a hot grill pan, turning strategically to achieve diamond grill lines and desired medium cook.
7. Give the chips their second fry until golden and crispy.
8. Rest the cooked steaks, then plate with twice-fried chips, watercress garnish, peppercorn mustard sauce, béarnaise sauce, and top with a slice of parsley butter.
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