Save some money on eating out and try your hand at this straight-forward main course, from MasterChef Ireland 2011 finalist Bridín Carey


  • steak:
  • 250 g ribeye steak
  • maldon salt
  • black pepper
  • olive oil
  • butter
  • sprig rosemary
  • garlic clove
  • twice cooked chips:
  • 2 golden wonder or maris piper potatoes (ready peeled)
  • maldon salt flakes
  • béarnaise sauce:
  • 4 tblsp tarragon vinegar
  • 4 tblsp dry white wine
  • 2 tsp finely chopped shallots
  • pinch ground pepper
  • 1 tblsp french tarragon leaves
  • 2 egg yolks (organic)
  • 150 g butter cubed
  • asparagus:
  • 5 asparagus tips
  • olive oil
  • maldon salt


  • Béarnaise Sauce: Boil vinegar, white wine, shallots and pepper in saucepan until reduced completely. Add 3 tblsp of cold water.
  • Remove pan from heat. Allow to cool for 2 mins.
  • Return pan to very low heat. Whisk in egg yolks. Add in 1 cube of butter at a time whisking continuously. Add freshly chopped tarragon. Season.
  • Pour sauce into bowl. Wash saucepan and then fill with boiling water. Place bowl with sauce over saucepan and cover. Set aside
  • Chips: Cut potatoes into 1 cm thick and 6 cm long strips. Rinse in cold water. Dry in tea towel.
  • Cook in deep fat fryer in batches at 160°C until soft and beginning to brown – approx 7 mins. Remove from deep fat fryer and place on baking tray. Set aside.
  • Turn up deep fat fryer to 190°C.
  • Steaks: Put steak on plate or board and rub with 2 tbsp extra-virgin olive oil and plenty of black pepper and flaky sea salt. Leave to marinate at room temperature for about 5 mins.
  • Heat a heavy-based frying pan until hot. Add the steak to the pan, with oil from the plate, the garlic clove and thyme.
  • Sear the steak for 3 mins on the first side until well browned, basting with the oil and herbs as it cooks.
  • Carefully tip off the oil, add knob of butter, then sear the second side of the steak in the same way for 3 mins.
  • Take the steak from the pan and sit it on a rack over a roasting tin. Tip the oil, herbs and garlic from the pan over the steak, then leave to rest uncovered for 15 mins.
  • Asparagus: Fill saucepan with salted boiling water. Drop asparagus into water and cook through for 1-2 mins depending on size of asparagus.
  • Strain and dry with kitchen towel. Season in colander with olive oil and salt. Place in baking tray. Cover with parchment paper. Place in over to keep warm.
  • Chips: Cook to crisp in batches at 190°C in deep fat fryer for 2 mins. Remove and place in buckets. Plate up 5 mins – béarnaise in gravy boat, chips in bucket, steak on plate with watercress and asparagus.
  • Use watercress to decorate plate

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