8oz Ribeye Steak

Start by finely dice your white onions and mince your garlic and leave to one side.

For your chestnut mushrooms using a kitchen towel wipe the top of the mushroom from any excess dirt and remove the tail (bottom of the mushroom) when you have done that slice your mushrooms by 2cm and leave to one side.

To start on your tarragon butter simply place some butter and some chopped leaves of tarragon and mix it together.

Now lay two sheets of cling film together and place your flavoured butter on to the cling film and fold to make a cylindrical shape and place into the fridge to set.

Next, you will need to preheat a frying pan until piping hot, while you are doing this take your ribeye and place it on a plate, brush your Dijon on to the steak and start to put a little bit of oil and salt and pepper make sure that the ribeye has an even coating of the oil and your seasoning.

Now check on your flavoured butter and if it has set. If it has set cut about an index finger length (approx. 3cm.)

When you are ready place your ribeye into the piping hot pan (it should have a sizzling sound once placed into the frying pan).

Make sure it has about 2-3 minutes on each side with a nice caramelized seal. Add in your chuck of butter and start to base it (to do this tilt your pan towards you and using a spoon take the foamed butter and base it onto the steak.

Once this has been achieved remove onto a new plate and cover with kitchen foil.

Preheat your oven at 180˚c. Have a small oven tray with a bit of kitchen foil ready and place some vine tomatoes and drizzle of the ribeye’s natural oil about a tablespoon or two as well as salt and pepper. And cook for minutes or plum but juicy.

For the chips start by peeling Maris Piper potatoes and cut into chunky chip size (about an index finger length) once done put all your cut potatoes into cold water (this will stop them from oxidising).

Now prepare a saucepan with some cooking oil to deep fry your chips and get that to temperature (about 180˚c to fry) now when the oil has reached to temperature.

You going to take a few chips at a time and coat them into the cornflour (this will make a crispy chip) when your chips are done toss them in a bit of salt.

Using the ribeye’s natural oil fry off your mushrooms until they dehydrate, once this happens add in your onions and garlic and sweat them off and remove.

Now it to add the alcohol into the pan this our base for our sauce. Don’t forget your stock also a bit of cornflour to thicken the sauce and reduce by half and.

Finally to plate up Take your ribeye onto a serving plate and add a good helping of your sautéed mushrooms, next place your tomatoes and your homemade chips.

Finally, add your sauce to the steak and there you have it an 8oz Ribeye plate.

Bon Appétit!