Bridín Carey reached the finals of MasterChef Ireland 2011 alongside Mary Carney and Mike Curran. Originally from Tipperary, she lives in Dublin with her husband ...
250 g ribeye steak
twice cooked chips:
2 golden wonder or maris piper potatoes (ready peeled)
maldon salt flakes
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
5 asparagus tips
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.