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Char Grilled Angus Rib Eye with Bistro Chips and Bearnaise

Char Grilled Angus Rib Eye with Bistro Chips and Bearnaise – Recipe

Adding béarnaise to a classic steak and chips makes it a true brasserie dish.

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For the Beef

Oil, vegetable 100.0 ml
Salt, sea 20.0 g
Black pepper, ground 10.0 g
OP Beef rib eye, cleaned 2.5 kg

For the Sauce

KNORR Bearnaise Sauce 1 L 600.0 ml
KNORR Bearnaise Sauce 1 L
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To Serve

Thick cut chips, fried 1.0 kg

Adding béarnaise to a classic steak and chips makes it a true brasserie dish.

...

Preparation

For the Beef
- Add oil, salt and pepper to the steak, char-grill, allow to rest for 5 minutes.
For the Sauce
- Heat the KNORR Béarnaise Sauce.
To Serve
- Serve the steak on a plate with the thick cut chips and pour over KNORR Béarnaise Sauce.

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