Ribeye with bearnaise sauce and jacket potatoes
A tough dish, paired with potatoes fried in butter. Delicious with a fresh, red salad on the side!
Ingredients:
- 1 800 g beef ribeye
- CêlaVíta potatoes
- Clarified butter/ ghee
- Salt and pepper, to taste
For the red coleslaw:
- 80 g mayonnaise
- 20 g red wine vinegar
- 1 tbsp coarse mustard
- 1 tbsp honey
- Salt and pepper, to taste
- 400 g red cabbage, finely julienne sliced
- 1 red onion, chopped
- 100 g carrot, julienne grated
- 15 g parsley, finely chopped
- 15 g sultanas
For the bearnaise sauce:
- 30 ml tarragon vinegar
- 45 ml dry white wine
- Some lemon zest
- 3 egg yolks
- Salt and pepper, to taste
- 200 g butter, melted
- 5 g fresh tarragon, finely chopped
Preparation
Step 1:
Make a dressing by mixing the mayonnaise, red wine vinegar, mustard, honey and salt and pepper in a large bowl.
To the bowl of dressing, add the sliced red cabbage, onion, carrot, parsley and sultanas. Mix everything well. Serve the salad immediately if you like it crispy. Leave the salad in the fridge for a few hours if you want to serve a marinated salad.
Step 2:
Fry the ribeye to your liking bleu, siagnant, à point, bien cuit. Let the ribeye rest.
Fry the potatoes in clarified butter with salt and pepper to taste until golden on medium to high heat.
Step 3:
Prepare a pan of boiling water for the au bain-marie.
For the bearnaise sauce, mix the tarragon vinegar, white wine, lemon zest, egg yolks and salt and pepper in a large mixing bowl. Whisk this mixture au bain-marie until frothy and cooked. Remove the mixing bowl from the steaming water and add the melted butter, whisking continuously. Taste the sauce and finish with the finely chopped tarragon.
Serve the steak with the jacket potatoes, red coleslaw and bearnaise sauce on a sturdy wooden board.
