Ribeye Steak with Herbaceous Hollandaise & Fries
with crisp butter lettuce & radish salad
Ribeye steak is prized for its marbling - the streaks of fat that melt as it cooks - making this cut of meat extra juicy and tender.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Ribeye steak
5 g
Fresh tarragon & chervil
2.5 g
Fresh basil
(May be present: Selderij)
15 g
Capers
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
½ piece
Onion
10 g
Worcestershire sauce
(Contains: Mosterd, Soja, Gerst)
50 g
Hollandaise sauce
(Contains: Melk (inclusief lactose), Ei)
200 g
Potatoes
½ head
Butter lettuce
½ bunch
Radish
Not included in your delivery
½ tablespoon
White wine vinegar
½ tablespoon
Mustard
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
[Plant-based] mayonnaise
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Take the steak out of the fridge and allow it to reach room temperature (see Tip).
- Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Remove from the packaging and pat dry with kitchen paper.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Bake in the oven for 20 - 25 minutes or until golden brown, tossing halfway.
- Meanwhile, slice the onion into half rings.
- Pull the tarragon leaves off the stems.
- Melt a knob of butter in a saucepan over medium-low heat. Fry half of the onion for 5 - 6 minutes, then take the pan off the heat.
- Add the fresh herbs, the capers, the walnuts and the Worcestershire sauce, along with half of the mustard and two thirds of the white wine vinegar.
- Use an immersion blender to process the mixture into a smooth sauce, then set aside until later use.
- Melt a knob of butter in a frying pan over high heat.
- When the butter is nice and hot, add the rest of the onion and sear the steak for 2 - 3 minutes per side.
- Transfer both to an oven dish and roast for 6 - 8 minutes (see Tip).
- Allow to rest under aluminum foil for at least 3 minutes.
Tip: reduce the oven time if you'd prefer the steak to be less well-done.
- Discard the radish leaves and then thinly slice the radishes.
- Roughly chop the lettuce.
- In a salad bowl, combine the extra virgin olive oil with the honey and the rest of the mustard and white wine vinegar.
- Add the lettuce and the radishes and toss well to combine with the dressing. Season to taste with salt and pepper.
- Stir the Hollandaise sauce into the herb sauce. Warm over medium-low heat, stirring continuously. Season to taste with salt and pepper.
- Slice the steak and serve on plates with the fries alongside. Top the steak with the Hollandaise sauce and the onion.
- Serve with the salad and some mayonnaise as preferred.
