Char Grilled Angus Rib Eye with Bistro Chips and Bearnaise
Adding béarnaise to a classic steak and chips makes it a true brasserie dish.
Ingredients
For the Beef
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Oil, vegetable 100 ml
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Salt, sea 20 g
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Black pepper, ground 10 g
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OP Beef rib eye, cleaned 2.5 kg
For the Sauce
To Serve
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Thick cut chips, fried 1 kg
Preparation
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For the Beef
- Add oil, salt and pepper to the steak, char-grill, allow to rest for 5 minutes.
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For the Sauce
- Heat the KNORR Garde d’Or Béarnaise Sauce.
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To Serve
- Serve the steak on a plate with the thick cut chips and pour over KNORR Béarnaise Sauce.