4 rib eye steaks (off the bone with all fat cut off)
red cooking wine
salt and pepper
For the Potato Fondants:
Slice the top and bottom off each of the potatoes before pealing them.
Use a small fondant cutter to make 5 circular shapes. (Push the fondant cutter through the top of the potato where you have sliced the top and through to the other side. Try to have all the potato shapes the same size so they will all be evenly cooked.)
Put 50g of butter in a large hot frying pan and place the potatoes inside and colour each side of them.
Then pour the chicken stock into the pan until it covers the potatoes half way.
Add some rosemary and place the pan in a pre heated oven of 200°C for around 35minutes - until the potatoes are soft the whole way through.
For the Roasted Vegetables:
I recommend that you par boil the first and cut them into small even shapes to reduce cooking time.
To par boil the vegetables place the pealed and chopped carrots and parsnips into a pan of boiling water for and boil in water for 3 minutes.
Then dry out vegetables and place them in a roasting tin with the shallots in the oven at 200°C for around 40 minutes.
Drizzle with a little olive oil. After 40 minutes take out of oven and drizzle with honey and place in oven for another 10 minutes.
For the Béarnaise Sauce:
Whisk 3egg yolks 1 teaspoon of white wine vinegar, 1 tablespoon of white wine and 1tbs of water in a heat proof bowl over boiling water until you can make the ‘figure 8’ with the mixture.
Warm 130g of butter lightly cool and slowly whisk into the egg mixture which by this stage has been taken off the heat.
Finally add in the chopped tarragon and serve in small ramekins at the side of each dish.
Bringing It Together:
Finally heat a grill pan and drizzle with a little oil.
Season each steak with some oil and salt and pepper.
When the pan is hot enough place the steak on the pan and turn the meat when coloured on each side, add a dash of red wine and then place in oven for as long as you need to be cooked - rare, medium or well done.
Place the steak in the middle of the plate.
Circle the outside of the plate with the honey roasted vegetables and place the potato fondant on the edge of the plate with a shallot on top.
Serve the béarnaise sauce on the side in a ramekin dish and place a fresh sprig of tarragon on top.