Char Grilled Angus Rib Eye with Bistro Chips and Bearnaise
Adding béarnaise to a classic steak and chips makes it a true brasserie dish.
Casual Dining
Beef
Main Meals
Australian
Other European
Ingredients per serve
For the Beef
-
Oil, vegetable 100.0 ml
-
Salt, sea 20.0 g
-
Black pepper, ground 10.0 g
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OP Beef rib eye, cleaned 2.5 kg
For the Sauce
To Serve
-
Thick cut chips, fried 1.0 kg
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.
