Recipes
Date posted: 12/07/2017
Ingredients
| Butter | 10g |
| Farmstead Casterbridge 8oz Rib Eye Steak | 1 each |
| Chunky Chips | 100g |
| Tomatoes on the vine | 3 each |
| Olive Oil | 1tbsp |
| Everyday Favourites Table Salt | 30g |
| Everyday Favourites Ground Black Pepper | 100g |
| Micro Rocket | 5g |
| Bearnaise sauce | 30g |
| Everyday Favourites Ground Black Pepper |
Method
- To cook the steak heat the butter in a heavy based sauté pan until it foams. Then add the steak and cook for 5 minutes turning and seasoning until coloured all over. After 5 minutes remove and set aside to rest
- Cook the chips in a deep fat fryer 180°C until golden and crispy
- Place the vine tomatoes in a roasting tray and drizzle with oil and season. Roast these in a hot oven 180°C for 6 minutes. After 6 minutes remove these and set them aside
- To plate; place the steak in the centre of a board along with any juices from resting, top with the vine tomatoes and micro rocket
- Place the fries in a metal cup and the béarnaise sauce in a ramekin and place next to the steak