Steak frites
Rare rib-eye, buttered garlic frites and a velvety bone marrow sauce – impress this weekend with Matt Tebbutt’s French steak dinner.
Ingredients
- 2 rib-eye steak (200g/7oz each), at room temperature
- 1–2 tbsp olive oil
- salt and freshly ground black pepper
For the sauce
- 3 large beef marrow bones, split lengthwise (ask your butcher to do this)
- 100ml/3½fl oz dark veal glacé or beef stock
- 1 tbsp Dijon mustard
- 25g/1oz unsalted butter
- 1 tbsp chopped fresh flat leaf parsley
For the frites
- 2 King Edward or Maris Piper potatoes, peeled and sliced with a mandolin
- vegetable oil, for frying
- 25g/1oz unsalted butter
- 1 garlic clove, finely chopped
- 1 rosemary sprig
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Season the steak well with salt and pepper. Set a frying pan over a high heat until it’s very hot. Add a little oil and fry the steak for 2 minutes on each side so that it’s crisp on the outside, rare inside. Remove from the pan and set aside to rest.
While the steak is resting, roast the split marrow bones in the oven for 25 minutes to loosen the marrow.
Once the marrow bones are cooked, scoop out the marrow and set aside. Deglaze the steak pan with the dark veal glacé and reduce by half. Whisk in the mustard, bone marrow and butter. Add the parsley to finish the sauce. Keep warm.
To make the frites, put the sliced potato in a colander and wash well in cold water until the starch has all been removed. Drain and pat dry with kitchen paper.
Pre-heat a deep fat fryer to 180C .Deep-fry the potato sliced until crisp, this will take 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended).
To finish the frites, heat the butter, garlic and rosemary together in a frying pan until crisp. Remove the rosemary sprig and spoon the flavoured butter over the frites.
Slice the rested steak with the bone marrow sauce and frites on the side.