Rib-eye steak with béarnaise sauce and garlic and rosemary potatoes

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Angela Hartnett

Ingredients

  • 2 tbsp olive oil
  • 2 rib-eye steaks
  • salt and freshly ground black pepper

For the béarnaise sauce

  • 250g/9oz butter
  • 3 tbsp white wine vinegar
  • 2 shallots, sliced
  • 1 large bunch tarragon, stalks and leaves separated and chopped
  • few peppercorns
  • 2 free-range egg yolks
  • 1 lemon, juice only

For the rosemary potatoes

  • 500g/1lb 2oz potatoes, peeled and cut into 2cm/1in cubes
  • 6 tbsp olive oil
  • 3 heads garlic, cloves separated, unpeeled
  • 4 sprigs fresh rosemary, leaves separated

For the watercress salad

  • 1 bunch watercress
  • 1 banana shallot, sliced
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 4 tbsp olive oil

 

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