Rib-eye Steak with Béarnaise Sauce and Garlic Potatoes


Preparation time: under 30 mins
Cooking time: 10-30 mins
Serves: 2
Spoil someone special with this hearty classic, complete with rich and creamy béarnaise sauce. Cook your steaks in a pan or have a romantic braai for two.
Ingredients:
Steak
- 2 tbsp olive oil
- 2 Rib-eye steaks
- Salt and freshly ground black pepper
Béarnaise sauce
- 3 tbsp SAFARI® Organic Red Wine Vinegar
- 250g butter
- 2 shallots, sliced
- 1 large bunch tarragon, stalks and leaves separated and chopped
- A few peppercorns
- 2 free-range egg yolks
- 1 lemon, juice only
Rosemary potatoes
- 500g floury potatoes, peeled and cut into 2cm cubes
- 6 tbsp olive oil
- 3 bulbs garlic, cloves separated, unpeeled
- 4 sprigs fresh rosemary, leaves separated
Watercress salad
- 2 tbsp SAFARI® Organic White Wine Vinegar
- 1 bunch watercress
- 1 banana shallot, sliced
- 1 tbsp Dijon mustard
- 4 tbsp olive oil
Method:
Potatoes
- Bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside.
- Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary.
- Add the parboiled potatoes and fry for 6-8 minutes or until golden-brown. Keep warm.
Béarnaise sauce
- Melt the butter in a small saucepan over a low heat.
- In a separate saucepan, heat the vinegar, shallots, tarragon stalks and peppercorns.
- Cook the mixture until it has reduced to 1 tbsp of liquid. Strain through a sieve.
- Combine the vinegar reduction and egg yolks in a food processor and blend.
- Gradually add the melted butter in a thin steam while the motor is running.
- Stir in the lemon juice and chopped tarragon leaves and set aside.
Rib-eye steak
- Season the steaks with salt and pepper and rub with the olive oil.
- Heat a large frying pan or prepare your braai and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are).
- Allow to rest while you make the salad.
Salad
- Place the watercress and shallots in a large bowl.
- Mix the vinegar, mustard and oil together and dress the salad just before serving.
To serve
- Slice the steaks and place on a serving board.
- Serve with the potatoes, béarnaise sauce and salad on the side.