Rib Eye Steak with Tarragon Bearnaise Sauce + Organic greens
—by Chef. Daniel Medcalf
Deliciously simple Rib Eye Steak served with Golden Ghee Bearnaise sauce infused
with Tarragon and a side of fresh organic market greens.
INGREDIENTS (Serves 2)
2 x 450g Premium Dry Aged Rib Eye Steak
A selection (1 bunch) of Organic Market Fresh Green Leaves (Flat Rocket, Tuscan Kale, Mustard Leaf or Cavallo Nero are all great options)
Sea Salt Flakes to Season
Olive Oil to Season
Bearnaise Sauce Reduction
1 1/2 tbsp white wine, dry (can be leftover or cooking wine)
1 1/2 tbsp white wine vinegar
1/4 tsp black pepper, coarsely crushed
2 Sprigs of Tarragon
Sauce
3 egg yolks, at room temperature
1/4 tsp salt
225g Golden Ghee
1/2 tbsp tarragon leaves, finely chopped
METHOD
Time 45-60mins
Firstly begin by selecting and hand washing market greens - set to dry.
Next, start preparing your steak by seasoning with a sprinkle of salt and pepper and a drizzle of olive oil.
Place a large, heavy-set non-stick fry pan on high heat on the stove top. Once hot, place steaks on the pan and fry for approximately 2 mins or until golden brown, turn over and repeat on all sides of the steaks until they are both slightly crispy to touch and browned.
If steaks are thick, they will also need to be oven roasted to cook steaks medium rare. Place both steaks on a flat oven tray and place into the oven on 180 degrees celsius. Place a meat thermometer into each steak to monitor the cooking process - once steaks reach 50 degrees celsius at their centres (should take between 10 - 20 mins) remove from oven and leave to rest on a cooling rack for 10-15 minutes.
Once your steak is resting, you can begin to make your Bearnaise sauce. Note: Béarnaise must stay at room temperature and can only keep for 4 hrs before it must be discarded, so please cook as needed.
To start your sauce, place a small saucepan on low-medium heat and add all the reduction ingredients.
Simmer for 2 mins then remove from heat and allow to stand for 5 minutes to cool and infuse.
Using a fine strainer, strain the liquid using as much pressure as possible to extract as much flavour as possible from the Tarragon and pepper - this should result in about 1 tbsp of liquid. Cool for a further 5mins.
Next, transfer the reduction into a mixing bowl along with the egg yolks and salt. Whisk briefly to combine.
In a small saucepan, add your Golden Ghee and melt until liquid.
Resume whisking, and while doing so slowly drizzle in your melted Golden Ghee over an approximately minute long period.
Once all Golden Ghee has been added, whisk quickly for a few minutes. Sauce should be thick but runny like gravy - if too thick, add 1 tablespoon of water and whisk to incorporate (more water can be added as needed to achieve desired sauce consistency).
Now it’s time to plate up. Slice your rested steak thickly and either drizzle Bearnaise sauce over the top or to the side of the steak, whichever you prefer. Grab your pre-washed and picked leaves and add to the plate - drizzle with olive oil, a squeeze of lemon and a pinch of salt.
Top the steak and sauce with a pinch of chopped Tarragon leaves and serve!
