Pan seared rib-eye steak with bubble and squeak cake

Served with a mushroom crème fraiche sauce with chive


  • 4 oz rib-eye steak
  • 4 tblsp olive oil
  • butter
  • salt
  • pepper
  • garlic
  • 2 large potatoes
  • vegetable stock
  • parsley
  • baby chard
  • thyme
  • rosemary
  • lemon
  • butter
  • cream
  • salt
  • pepper
  • olive oil
  • red onion
  • 1 oz button mushrooms
  • 1 oz brown mushrooms or chanterelle mushrooms
  • lemon
  • crème fraiche
  • mushroom ketchup
  • single cream
  • caster sugar
  • chive
  • salt
  • pepper
  • butter
  • red onion
  • chive flowers
  • chive


  1. Cut steak into rectangle shape, season with salt, pepper, pepper, add olive oil- allow to sit
  2. Peel and chop potatoes, place in large saucepan with vegetable stock and allow to boil
  3. Chop, chard, parsley, thyme, rosemary, add to bowl. Sauté red onion in butter and add to bowl with lemon zest also
  4. When potatoes are cooked, pass them through potato ricer, add mixture in bowl with cream, butter, salt, pepper. Add butter to pan, spoon entire potato mixture into a portioning ring.
  5. Allow to brown on both side. Put into oven with butter; add lemon zest, juice, crème fraiche. Simmer, add mushroom ketchup, cream, caster sugar, butter, chive. Season with salt and pepper
  6. Melt butter on pan, sear steak for 1 minute on either side, allow to rest
  7. Serve

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