Recipe of Homemade Rib- eye steak with chips and sauce Choron
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, How to Prepare Homemade Rib- eye steak with chips and sauce Choron. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Rib- eye steak with chips and sauce Choron, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rib- eye steak with chips and sauce Choron delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rib- eye steak with chips and sauce Choron is Serves: 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Rib- eye steak with chips and sauce Choron estimated approx Prep: 15 minutes. Cook: 20 minutes..
To get started with this recipe, we must first prepare a few components. You can cook Rib- eye steak with chips and sauce Choron using 13 ingredients and 5 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Rib- eye steak with chips and sauce Choron:
- 4 boneless rib-eye steaks, about 200- 225g each
- Sea salt and black pepper
- 1 1/2 tablespoons olive oil
- Knob butter
- Chips
- 1 kg floury potatoes, such as Maris piper or king Edward
- Groundnut or vegetable oil, for deep- frying
- Sauce choron
- 100 ml lemon and tarragon hollandaise(see page 246)
- Knob butter
- 1 shallot, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1 large plum tomato, skinned, deseeded and diced
Instructions to make Rib- eye steak with chips and sauce Choron
- First, prepare the chips. Peel the potatoes and cut into 1-1.5 cm wedges. Add to a pan of cold salted water. Bring to the boil, the immediately take the pan off the heat. Leave the potatoes in the cooking water for 3-4 minutes, then drain well in a colander and leave to dry out.
- Heat the oil for deep- frying in a deep- fryer or other suitable pan to 120C. Put the potatoes into a chip basket and immerse in the hot oil. Deep- fry for 5-7 minutes until they are cooked through and lightly golden on the outside. Drain on a tray lined with kitchen paper.
- For the sauce, have the hollandaise ready. Melt the butter in a small pan and gently the shallot and garlic with some seasoning for 5-6 minutes until soft but not coloured. Add the tomato and cook for 30 seconds. Transfer to a bowl and stir in the hollandaise. Keep warm by standing the bowl in a pan of hot water; stir occasionally.
- Reheat the oil to 190C. And fry the chips for a second time, for 3-5 minutes until golden brown and crisp. Drain on kitchen paper and sprinkle with salt. Keep crisp in a low oven while you cook the steaks.
- Heat a wide frying pan until very hot. Season the steaks well with salt and pepper. Add a swirl to the pan and fry the steaks for 1 1/2- 2 1/2 minutes on each side, depending on thickness, until the outside is nicely browned but the meat is still medium Rare. They should feel slightly springy when pressed.(for medium steaks, cook for a minute longer.) transfer to warm plates and rest for a couple of minutes, before serving, with the chips and sauce Choron on the side.
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