Ribeye Steak
with Garlic and Chervil Sauce, Crushed Roasted Potatoes and Asparagus
Did anyone ever tell you that fat and water separate? Today we’re performing a little alchemy by defying the laws of chemistry. To make a delicious sauce to accompany your sirloin steak, we’re going to suspend the two liquids within each other by vigorously whisking them together. This is emulsification! Stock + Butter + a little love and whisking = saucy buttery heaven.
Ingredients
200 grams
Asparagus
1 pack(s)
White Wine Vinegar
¼ sachet(s)
Chicken Stock Powder
1 unit(s)
Echalion Shallot
8 grams
Chervil
1 unit(s)
Garlic Clove
2 unit(s)
21 Day Aged British Sirloin Steaks
15 grams
Unsalted Butter
450 grams
Potatoes
Not included in your delivery
100 milliliter(s)
Water
Nutritional information
Instructions
Remove the steak from your fridge to bring it up to room temperature. Add a glug of oil to a baking tray and pop into your oven for the potatoes later on (hot oil = crispy potatoes). Chop the potatoes into 2cm chunks (no need to peel). Add to the boiling water, bring back to the boil and simmer away for 10-12 mins.
Meanwhile, trim and discard the bottom 2cm off the bottom of the asparagus. Halve the asparagus widthways. Halve, peel and chop the shallot into as small pieces as you can manage. Peel and grate the garlic (or use a garlic press). Finely chop the chervil.
When the 15 mins is up, remove from the potatoes from the heat. Reserve some potato water (amount specified in ingredient list), then drain in a colander (you'll use the water later). Remove your baking tray from your oven, tip the potatoes into your tray (careful, the oil is hot). Season with a pinch of salt and pepper. Roast on the top shelf of your oven until crisp, 15-20 mins. Fill your pan up with water, put on high heat.
Heat a frying pan over high heat. Drizzle a splash of oil over the steaks and season with salt and lots of black pepper. Rub the seasonings into the meat. When the pan is hot, carefully add the steaks. If you like your steak medium rare like us, cook for 4 mins on each side. If you like it medium, add 2 mins cooking on each side. Once cooked, rest them on your chopping board covered loosely with foil (for maximum juiciness).
Add the asparagus to your boiling water with a pinch of salt. Simmer until tender, 3-4 mins then drain. Meanwhile, pop your frying pan back on medium heat (don't wash) with a drizzle of oil. Add the shallot, cook until soft, 3-4 mins. Add the garlic, cook for 1 minute, then pour in the vinegar. Allow to evaporate before pouring in the reserved potato water (amount specified in ingredient table). Stir in the chicken stock pot.
Bring the sauce to the boil and simmer for 1 minute. Tip: If you have a whisk, now is the time to get it out! Once boiling, add the butter and stir through until melted, then whisk/stir vigorously until combined and emulsified (see story!). The sauce should thicken slightly. Stir in the chervil then take the pan off the heat. Serve the steak with the potatoes and asparagus alongside and the sauce drizzled over the top. Enjoy!
