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Rib-Eye Steak with Béarnaise Sauce, Fat Chips and Slow-Roasted Tomatoes

Pan-seared rib-eye steaks served with homemade béarnaise sauce, double-fried fat chips, and herb-infused slow-roasted tomatoes.

DinnerBeefMain CourseGourmetSteak
Estimated Nutrition
Calories
1370.6
kcal / serving
5482.4 kcal total
Carbs
25.7g
per serving
102.6 g total
Fat
121.4g
per serving
485.4 g total
Protein
55.7g
per serving
222.8 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
45
ml
Tarragon Vinegar
Dairy
3
piece
Egg Yolk
free-range
225
g
Butter
melted, for sauce
50
g
Butter
for frying steaks
Meat
1000
g
Ribeye Steaks
4 portions of 250g each
NutsSeeds
2
sprig
Thyme
1
1
Salt
to taste
1
1
Black Pepper
freshly ground to taste
30
g
Tarragon Leaf
finely chopped
OilsFats
30
ml
Olive Oil
for tomatoes
30
ml
Olive Oil
for frying steaks
500
ml
Vegetable Oil
for deep-frying
Vegetables
6
piece
Plum Tomato
halved lengthways
1
piece
Banana Shallot
finely diced
3
piece
King Edward Potatoes
peeled

Method

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