Rib-eye steak with béarnaise sauce

1. 1

   To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside.

2. 2

   Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6-8 minutes or until golden-brown. Keep warm.

3. 3

   To make the béarnaise sauce, melt the butter in a small saucepan over a low heat.

4. 4

   Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve.

5. 5

   Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter in a thin steam while the motor is running. Stir in the lemon juice and chopped tarragon leaves and set aside.

6. 6

   To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan or griddle until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad.

7. 7

   To make the salad, place the watercress and shallots in a large bowl. Mix the vinegar, mustard and oil together and dress the salad just before serving.

8. 8

   To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side.

1 serving ≈ 525 g

Nutrition values are estimates. - means data is unavailable.