Page 11 - Redefine Cokbook 24h
P. 11
Rib-Eye Steak With
Fingerling Potatoes
4 pcs.
INGREDIENTS
1 Redefine Alt-Steak slab (600 g)
50 g Deep fried fingerling potatoes
75 g Béarnaise sauce
COOKING THE STEAK
1. Slice slab into 2 cm thick steaks and place in a sous
vide bag (aromatics can be added at this point - optional)
2. Place bag in a hot water bath at 75°c for 20 min (minimum)
3. Remove steaks from bags and finish searing in a hot
pan (200°c-230°c)
ASSEMBLING THE DISH
1. Place 50g of potatoes on the left side of the plate
2. Place the steak in the center of the plate
3. Throw a dash of salt and pepper on the steak
4. Place sauce in ramekin and serve
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