Ingredients
- For the slow-roasted tomatoes
-
- 6
plum tomatoes, halved lengthways - 2 sprigs
thyme - salt and freshly ground
black pepper - 2 tbsp
olive oil
- 6
- For the béarnaise sauce
-
- 3 tbsp
tarragon vinegar - 1 large banana
shallot, finely diced - 3 free-range
egg yolks - 225g/8oz
butter, melted - salt and freshly ground
black pepper - 2 tbsp
tarragon leaves, finely chopped
- 3 tbsp
- For the rib-eye steak
-
- 4 x 250g/9oz rib eye steaks
- salt and freshly ground
black pepper - 50g/2oz
butter - 2 tbsp
olive oil
- For the fat chips
-
vegetable oil, for deep-frying - 3 large
King Edward potatoes, peeled salt, to taste
Preparation method
-
For the slow-roasted tomatoes, preheat the oven to 150C/300F/Gas 1.
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Place the tomatoes, cut-side up, onto a roasting tray.
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Sprinkle with the thyme, salt and freshly ground black pepper, to taste, and olive oil.
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Place in the oven and cook for 1-2 hours until the moisture has mainly evaporated and the tomatoes have dried out.
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Remove the tomatoes from the oven and cool.
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For the béarnaise sauce, place the tarragon vinegar and diced shallot into a small saucepan and bring to the boil. Turn down the heat and simmer until the liquid has reduced by half.
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Strain the liquid into a heatproof bowl and add the egg yolks.
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Place the bowl over a pan of simmering water and whisk together until thickened and light in colour.
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Gradually add the melted butter, whisking constantly. Season with salt and black pepper and add the chopped tarragon leaves.
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Turn off the heat and leave the bowl over the warm pan until ready to serve.
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For the rib-eye steak, season the steaks with salt and freshly ground black pepper.
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Heat a frying pan until very hot and add the butter and olive oil.
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When the butter is foaming, add the steaks and fry on each side for 2-3 minutes, depending how you like your steak cooked.
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Remove from the pan and rest in a warm place for 2-3 minutes before serving.
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For the fat chips, heat a deep-fat fryer to 140C/285F.
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Slice the potatoes into 1.5cm/½in thick long chips.
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Place in the fat fryer and cook for 5-6 minutes until just tender, but without colour.
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Using a slotted spoon, remove the chips from the fryer and turn up the heat to 190C/375F.
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Lower the chips back into the fat and cook for 3-4 minutes until golden-brown and cooked all the way through. Remove the chips again using a slotted spoon and drain on kitchen paper. Season with salt to taste.
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To serve, pile the chips on one side of each plate. Place the steak next to the chips along with a spoonful of béarnaise sauce. Place three tomato halves on each plate and serve at once.