main · Cooking course

Serves 4

Ingredients

Beef

• Beef (well-marbled steak, e.g. ribeye 2 cm) — 1.2 kg. Take out of the fridge ahead of time; pat dry.
• Vegetable oil — 50 ml
• Garlic — 2 cloves
• Butter — 30 g, keep ice-cold
• Salt — to taste
• Black pepper — to taste

Bordelaise

• Dry red wine — 250 ml — light, not tannic
• Cane sugar — 30 g
• Thyme — 10 g
• Shallot — 25 g, finely chopped
• Chicken stock — 100 ml
• Demi-glace — 50 g
• Butter — 100 g, ice-cold
• Vegetable oil — to taste

Pommes Pont-Neuf

• Potato — 10 pcs
• Vegetable oil — 1.5 L
• Green onion — to taste
• Salt — to taste

Instructions

Steak

1. Heat the pan well. Min. to 160 °C — that triggers the Maillard reaction (amino acids and sugars → caramel).
2. Pat the meat dry with paper towel.
3. Add a little vegetable oil to the pan.
4. Sear each side 30–60 sec, flip, then 0–2 more rounds, turning each time.
5. Pull the steak off to rest.

Bordelaise

1. Deglaze the pan with a splash of red wine — only a little.
2. Pour in more wine and leave it briefly to reduce on a low flame. Take off the heat.

Pont-Neuf

1. Heat oil in a tall pot, not at maximum, just enough to lightly bubble.
2. Cut the potatoes into bridge-arch shapes.
3. Pat the pieces dry with paper towel and drop them into the bubbling oil. To speed things up you can par-boil the potato to 3/4 done first.

Bordelaise (cont.)

1. In another pan, oil, shallot, and thyme; heat. Sprinkle with demerara sugar.
2. Sear lightly.
3. Strain the wine from the first pan into this one.
4. Add chicken stock and demi-glace; whisk smooth.

Steak (cont.)

1. Preheat the oven to 180 °C.
2. Slide the steak in for 5–7 minutes.

Bordelaise (cont.)

1. Strain the sauce into a small saucepan. Reduce on the heat.

Steak (cont.)

1. Take a clean pan, pour in a few tablespoons of the potato oil, put on the heat.
2. Place the steak in the pan with crushed garlic. Garlic between the steak and the pan wall.
3. On the other side, place cold butter. As it melts, baste the steak with it, mixing it lightly with the garlic.
4. Repeat until the butter is melted in.
5. Lift the meat off to rest and drain on paper towel.

Pont-Neuf (cont.)

1. Lay the potatoes on paper towel to drain and cool.
2. Salt lightly.

Bordelaise (cont.)

1. Off the heat, drop in a cube of ice-cold butter.
2. Pull off the heat and swirl the pan vigorously until the butter melts in.

Serving

1. Move the steak to the plate.
2. Pile the potatoes in a mound.
3. Drizzle bordelaise over the steak and potatoes.
4. Garnish with sea-salt crystals. Vichyssoise
5. Scatter green onion on the potatoes.