Steak, triple-cooked chips and Bordelaise sauce

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 2

Ingredients

For the Bordelaise sauce

  • 200g/7oz beef bone marrow
  • 250ml/9fl oz Bordeaux wine
  • 4 shallots, finely chopped
  • ½ tsp white peppercorns, crushed
  • 1 bay leaf
  • 2 thyme sprigs
  • 1 garlic clove, finely chopped
  • 300ml/10fl oz dark veal stock
  • 25g/1oz butter

For the steak and chips

  • 500g/1lb 2oz Maris Piper potatoes, peeled and cut into chips
  • 2 x 250g/9oz rib-eye steaks, bone in
  • malt vinegar, to serve
  • ½ bunch watercress, to serve
  • sea salt and freshly ground black pepper
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