Ribeye Steak with Crispy Crushed Potatoes & Dijonnaise

Method

1. 1Boil potatoes

   • Preheat the oven to 200°C/180°C fan.
   • Thoroughly wash the potatoes.
   • Cut them in half.
   • Cook in a pot of salted boiling water for 12-15 min or until tender.
   • Once cooked, drain and reserve the hot water for the vegetables.
   • Leave the potatoes to steam dry in a colander.

2. 2Prep

   • Meanwhile, peel and finely chop the shallots.
   • Finely chop the chives, parsley and capers.
   • Trim the green beans.
   • Peel and chop the carrot into large sticks.

3. 3Crush potatoes

   • Once the potatoes are ready, place them on a baking tray.
   • Drizzle generously with oil, crush with a fork and season with salt.
   • Bake in the oven for 20-25 min until crisp.

4. 4Fry steak

   • Meanwhile, pat the steaks dry with kitchen paper.
   • Rub them with oil and season with salt.
   • Heat a large pan over a high heat with a little oil.
   • Once very hot, add the steaks.
   • Fry them for 2-4 min on each side, or until cooked to your liking.
   • Transfer the steaks to a plate and leave them to rest for 5 min.
   • Reserve the pan.

5. 5Boil veg

   • Return the pot of water to boil.
   • Add the carrots and green beans to a pot of salted boiling water.
   • Cook for 2-3 min or until tender.
   • Drain once cooked.

6. 6Make sauce

   • Return the steak pan to a medium-low heat with the shallots and butter.
   • Fry for 2-3 min.
   • Add the cream, 0.5 stock cube and vinegar and simmer for 3 min.
   • Add the capers, parsley, chives, Dijon and simmer for 1 final min.
   • Serve the Ribeye Steaks over the Dijonnaise Sauce with the Crispy Crushed Potatoes and Veg on the side.