Serves 2
Equipment Airfryer (optional)
Ingredients
2 x 200g Hunts premium beef ribeye steaks (or your favourite cut)
2 knobs butter
12 garlic gloves, bashed in its skin
2 rosemary sprigs
Brown butter bearnaise
125g of unsalted butter
1 egg yolk
1 tbsp white wine vinegar
lemon juice, to taste
1 tarragon sprig, leaves picked and chopped
To serve
200g asparagus
2 large red-skinned potatoes
Method:
1 To make the chips, finely slice the potatoes into chips, add to a bowl of cold water then drain to wash off the starch. Pat dry with a clean tea towel then toss with 2 tsp rapeseed oil and a pinch of salt. Fry at 200°c in the airfryer for 15-20 minutes until golden and crisp. If you don’t have an airfryer, bake in a 200ºC/ gas 6 oven for 25-30 minutes or deep-fry.
2 To prepare for the bearnaise, heat the butter in a pan until the aroma is sweet and nutty, the butter is foaming and has little brown flecks running through it. Remove from the heat, transfer to a jug and leave at room temp.
3 To cook the steak, remove from the fridge and season generously with flaky salt on both sides and from a height to get an even coverage. Leave out to come to room temperature and let the salt permeate.
4 Place a large frying pan (or two smaller) over a high heat and wait until smoking hot. Add the steaks to the pan(s) and cook on a medium-high heat for 90 seconds to 2 minutes on each side, depending on the thickness. Add the butter with the rosemary and garlic and baste for a minute. To do this, tilt the pan towards you so the butter pools at the bottom of the pan, then spoon the butter back up over the steak. Remove from the pan and leave to rest in a warm place for 5-10 minutes before carving.
5 As the steak rests, make the bearnaise. Set up a heatproof bowl over a pan of simmering water. Add the egg yolks and vinegar to the bowl and whisk until thick and pale– be careful to keep the heat low otherwise the egg will scramble.
6 Take the bowl off the heat and slowly pour the brown butter in a thin stream whilst constantly whisking to emulsify. If the mixture gets too thick or starts to split, you can add a splash of water. Taste and season with salt and lemon juice stir through the chopped tarragon.
7 Cook the asparagus in salted boiling water for 4-5 minutes then drain and dress with a little extra virgin olive oil or butter. Serve up with the chips, carved steak and warm brown butter bearnaise sauce.
