Chargrilled Black Angus Rib Eye Recipe
Main Course Recipes | 2nd August 2019
Irish Angus steaks are recognised as some of the best in the world because of their fine natural marbling and exceptional flavour. Try it with sauce Choron and it will make your dish more luxurious and satisfying.
What You’ll Need (Serves 4)
- 4 X 8oz Black Angus Ribeye Steaks
- 500g of Fresh Julienne Chips, Skin on
- 2g of Black Peppercorn
- 20g of Finely Chopped Shallots
- 10g of Musgrave Excellence Tarragon
- 1 Sprig of Thyme
- 40ml of White Wine Vinegar
- 2 Egg Yolks (40g)
- 454g of Kerrygold Butter
- 50g of Semi Sundried Cherry Tomatoes reduce in purée
Creating the Dish:
Place the white wine vinegar, shallots, peppercorns, and the dry tarragon into a small saucepan over a medium heat and reduce by 2 thirds, leave to cool down slightly.
Clarify the butter.
Place the egg yolks, the cool tarragon and vinegar reduction into a bowl and place over a saucepan of simmering water.
Whisk until thickened and doubled in quantity.
Remove from the heat; Slowly whisk in the clarified butter until you reach a lovely thick consistency.
Ad in a spoon of freshly chopped tarragon and chervil.
Drain and purée the sundried tomatoes.
Mix in the béarnaise sauce.
Season the steak with salt and cracked black pepper.
Grill to your liking, serve with fresh French fries and a side dish of choron sauce.