- Cook Time: 35 minutes
- Prep Time: 15 minutes
- Effort: easy
For the mayonnaise
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar, or lemon juice
- 115 ml vegetable nage, or corn oil
For the steak
- 2 rib-eye steaks, cote de boeuf on the bone
For the frites
- vegetable oil, for deep frying
- 8 medium potatoes, peeled and cut into 1cm-thick chips
Tips and Suggestions
cote du boeuf is also fantastic when cooked on a hot charcoal barbecue.
1. For the mayonnaise: place the egg yolk, mustard, vinegar and a pinch of salt into a mixing bowl and mix together.
2. Very slowly whisk in the oil, a drop at a time, until the mixture starts to thicken, then gradually add the oil in a steady stream, whisking continuously, until you have a thick mayonnaise.
3. Taste the mayonnaise and adjust the seasoning.
4. For the steak: preheat the oven to 200C/gas 6 and heat a heavy-based, ovenproof frying pan or griddle over a high heat.
5. Sprinkle the steaks with sea salt and freshly ground black pepper and immediately add to the hot pan. Cook, undisturbed, for 2-3 minutes or until a golden brown crust has formed underneath.
6. Turn the steaks and cook for another 2-3 minutes then transfer to the oven for 5-10 minutes or until cooked to you liking. Remove from the oven and set aside to rest.
7. For the frites: while the steaks are in the oven, heat the oil in a deep fat fryer to 160C. Dab the chips with kitchen paper to remove most of the excess moisture, but don't dry them completely.
8. Deep fry the chips (you may need to do this in batches) for about 10 minutes or until cooked through. Carefully remove the chips and drain on kitchen paper.
9. Increase the temperature of the deep fat fryer to 190C.
10. Return the chips to the fryer for 2-3 minutes, or until crisp and golden-brown. Remove from the fryer and drain on kitchen paper. Sprinkle with salt and grind over some black pepper.
11. Serve one steak between 2 people, with the frites and bowls of mayonnaise alongside.
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