Rib-Eye Steak with Béarnaise Sauce
Valentines’ day is a special occasion recognising the love and romance between you and your partner. With Valentines’ Day falling on a Wednesday why not enter that kitchen, get that apron on, and spoil that special person with our rib eye steak complete with béarnaise sauce, just make sure to add the special ingredient of love
12 tablespoons of olive oil (2 for rib-eye steaks, 6 for béarnaise sauce, 2 for salad)
2 rib-eye steaks
Salt and freshly ground pepper
5 tablespoons of white wine vinegar (3 for béarnaise sauce and 2 for salad)
2 sliced shalots
1 large bunch of chopped tarragon, stalks and leaves seperated
2 free range egg yolks
1 lemon, juice only
500g floury potatoes
3 bulbs of garlic, separated and peeled
4 sprigs fresh rosemary, leaves seperated
1 bunch watercress
1 sliced banana shallot
1 tablespoon dijon mustard
1. To make the potatoes, bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside.
2. Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary, then add the parboiled potatoes and fry for 6–8 minutes or until golden-brown. Keep warm.
3. To make the béarnaise sauce, melt the butter in a small saucepan over a low heat.
4. Heat the vinegar, shallots, tarragon stalks and peppercorns in a separate saucepan and cook until you have 1 tablespoon of liquid left. Strain through a sieve.
5. Blend the egg yolks in a food processor with the vinegar reduction and gradually add the melted butter in a thin steam while the motor is running. Stir in the lemon juice and chopped tarragon leaves and set aside.
6. To make the rib-eye steak, season the steaks with salt and pepper and rub with the olive oil. Heat a large frying pan or griddle until hot and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are). Allow to rest while you make the salad.
7. To make the salad, place the watercress and shallots in a large bowl. Mix the vinegar, mustard and oil together and dress the salad just before serving.
8. To serve, slice the steaks and place on a serving board. Serve with the potatoes, béarnaise and salad on the side.
However, if all this seems like too much hassle, worry not, we have you covered at the Woodford Dolmen Hotel! Why not relax and enjoy Valentines night in our award-winning Plum Tree Bar and Bistro. We have an exclusive menu on offer, why not try our beef cheek & featherblade of beef served with Horse Radish Croquette, Confit Baby Onion, Purple Carrot, Parsnip Puree & Maderia Jus. Finish it off with Dessert of your Choice and our signature “Love Bug” cocktail. Four Course Meal €40 per person. To book or for more details please call 059 914 2002 or email [email protected].