- Serves: 1
- Cook Time: 40 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 floury potatoes, peeled
- 2 tbsp duck fat
- 400 g rib-eye steaks
- 1 tbsp olive oil
- 60 g butter
- 1 cloves garlic, finely chopped
- 4 mushrooms, stalks removed, finely sliced
- 2 tbsp brandy
- 250 ml veal, glaze
- 1 tbsp cream
- 1 handfuls green beans
- 1 tsp rock salt
- 1/2 tsp tarragon leaves
1. Cut each potato into four large rectangular chips.
2. Melt the duck fat in a frying pan over medium heat, then add the chips and cook, turning occasionally, until golden-brown all over and cooked through.
3. Cut an incision between the bone and flesh of the rib eye and tie with cooking string. Heat the olive oil and half the butter in a frying pan over a high heat and fry the steak for 3-4 minutes on both sides (for medium), or until cooked to your liking. Baste the steak with the oil and butter every so often. Set the steak aside on a warm plate to rest. Remove the kitchen string.
4. Melt the remaining butter in a frying pan over a medium heat, add the garlic and mushrooms and fry for 1-2 minutes, or until golden-brown. Add the brandy and cook until most of the liquid has evaporated. Stir in the veal glaze and simmer for 2-3 minutes, or until the mushrooms are tender.
5. Strain the sauce through a sieve, reserving the mushrooms. Pour the sauce into a clean saucepan and simmer for 3-4 minutes, or until reduced to a thick consistency. Stir in the cream, then add the mushrooms back into the sauce and heat through.
6. Bring a pan of salted water to the boil, reduce to a simmer and blanch the green beans for 2-3 minutes, or until tender.
7. Using a pestle and mortar, lightly pound the rock salt and tarragon leaves together to make tarragon salt. Sprinkle over the warm chips.
8. To serve, place the steak on a serving plate and top with the mushrooms. Arrange the chips and beans alongside, then spoon over the remaining sauce.
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