Rib-eye steak with mushroom sauce & frites

Rib-eye steak with mushroom sauce & frites

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

A great piece of meat needs a great sauce, and I rediscovered this one in the Normandy region of France. It was something I hadn’t cooked for 15 years, but it was so good it’s now on my restaurant menu.

Ingredients

Quantity Ingredient

For the sauce

Quantity Ingredient
750ml chicken stock
2 shallots, thinly sliced
1 garlic clove, finely chopped
50g butter, diced
150g button mushrooms, sliced
100ml white wine
small bunch tarragon, leaves picked

For the steaks

Quantity Ingredient
2 x 250g rib-eye steaks
1 tablespoon olive oil
50g unsalted butter
sea salt
freshly ground black pepper

For the frites

Quantity Ingredient
vegetable oil, for deep-frying
4 large baking potatoes, eeled and cut into matchsticks
sea salt

Method

  1. To make the sauce, place the stock in a saucepan over medium heat and reduce it until there is about 250ml left. In a frying pan, sauté the shallots and garlic in a knob of the butter over medium heat until golden. Add the mushrooms, then quickly add the wine, half of the tarragon and the reduced stock. Simmer until reduced by half again and thickened, then remove from the heat and whisk in the remaining butter. Add the rest of the tarragon, season and keep warm.
  2. Place a frying pan over high heat. Rub the steaks with the olive oil, place them in the hot pan and allow to cook for 6 minutes before turning over. Add the butter and continue to cook, spooning the butter over the steaks, for a further 6 minutes. (If you like your steak well done, cook for another minute or so on each side.) Remove the steaks from the pan and leave in a warm place to rest for about 5 minutes.
  3. Meanwhile, for the frites, heat the oil in a deep-fat fryer to 190°C or in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it (note: hot oil can be dangerous; do not leave unattended). Deep-fry the frites in the hot vegetable oil until golden brown, then remove and drain on kitchen paper. Sprinkle with sea salt.
  4. Season the steaks with salt and pepper, then serve with the frites and the sauce on the side.
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