Eat... RIB-EYE STEAK WITH MUSHROOM SAUCE & FRITES

Living France - - À La Maison -

IN­GRE­DI­ENTS

For the sauce: 750ml chicken stock 2 shal­lots, thinly sliced 1 gar­lic clove, finely chopped 50g but­ter, diced 150g but­ton mush­rooms, sliced 100ml white wine small bunch of tar­ragon, leaves picked

For the steaks: 2 x 250g rib-eye steaks 1 ta­ble­spoon olive oil 50g un­salted but­ter sea salt and freshly ground black pep­per

For the frites: veg­etable oil, for deep-frying 4 large bak­ing pota­toes, peeled and cut into match­sticks sea salt

1 To make the sauce, place the stock in a saucepan over medium heat and re­duce it un­til there is about 250ml left. In a frying pan, sauté the shal­lots and gar­lic in a knob of the but­ter over medium heat un­til golden. Add the mush­rooms, then quickly add the wine, half of the tar­ragon and the re­duced stock. Sim­mer un­til re­duced by half again and thick­ened, then re­move from the heat and whisk in the re­main­ing but­ter. Add the rest of the tar­ragon, sea­son and keep warm.

2 Place a frying pan over high heat. Rub the steaks with the olive oil, place them in the hot pan and al­low to cook for 6 min­utes be­fore turn­ing over. Add the but­ter and con­tinue to cook, spoon­ing the but­ter over the steaks, for a fur­ther 6 min­utes. (If you like your steak well done, cook for an­other minute or so on each side.) Re­move the steaks from the pan and leave in a warm place to rest for about 5 min­utes.

3 Mean­while, for the frites, heat the oil in a deep-fat fryer to 190°C/375°F or in a deep heavy-based saucepan un­til a bread­crumb siz­zles and turns brown when dropped into it (note: hot oil can be dan­ger­ous; do not leave unat­tended). Deep-fry the frites in the hot veg­etable oil un­til golden brown, then re­move and drain on kitchen pa­per. Sprin­kle with sea salt.

4 Sea­son the steaks with salt and pep­per, then serve with the frites and the sauce on the side. Recipe and pho­to­graph taken from James Mar­tin’s French Ad­ven­ture (Quadrille, £20.00). Pho­tog­ra­phy by Peter Cas­sidy.

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