FOUR SHIRES v FOOD & WINE TO FOLLOW...
RIBEYE STEAKS WITH RED WINE SHALLOTS AND BÉARNAISE SAUCE
Serves 2 as a main. Preparation time: 10 minutes Cooking time: 10 minutes
YOU’LL NEED:
Red Wine Shallots. You’ll need: 50g butter 500g shallots 1 tsp sugar Salt and freshly ground black pepper 2 sprigs thyme 250ml red wine, e.g. Cotes de Rhone
For the Béarnaise sauce 3 tbsp white wine vinegar A shallot, chopped 6 black peppercorns 2 egg yolks 1 tsp Dijon mustard
150g chilled butter cut into dice 1 handful chopped fresh tarragon
For the Rib Eye Steaks 2x250g British ribeye steaks A little cold pressed rapeseed oil and a knob of butter Sea salt and black pepper
WHAT TO DO:
Peel the shallots, trim tops and root ends. Heat the butter in a heavy saucepan and add the shallots. Cook until lightly golden on all
sides, add the sugar, a little salt, pepper and thyme. Add the wine; reduce again until 2 tablespoons are left. The shallots should be tender by now. Remove from heat and add another ½ tbsp. of butter. Check seasoning before serving.
Put the vinegar, shallots and peppercorns into a small pan with two tablespoons of water. Bring to the boil; simmer until very little liquid is left. Put the egg yolks and reduced into a heatproof bowl, and sit over a pan of simmering water, the bottom of the bowl should not touch the water.
Add the mustard and whisk well. Add the butter, a little at a time, whisking gently. The sauce will thicken keep whisking until it is creamy and thick. If the mixture looks like it is going to curdle add a little cold water or cream and remove from the heat whisk for one minute then continue.
To cook the steaks, heat a frying pan or a griddlepan over a medium heat then add a good dash of rapeseed oil and a knob of butter.
When the butter is foaming add the steaks to the pan and cook on one side for 2-3 minutes for rare or a little longer for medium then turn and cook on the other side for the same time remove from the pan and rest for 2 minutes.
Serve with the shallots, some thick cut chips and the Béarnaise sauce
TO FINISH... RHUBARB FOOL
Serves 4 Preparation time: no time at all! YOU’LL NEED:
500g Rhubarb 150g Caster sugar Juice of an orange 100ml Creme fraiche, whipped 1 beaten egg white Water
WHAT TO DO:
Chop the rhubarb into small pieces and put it into a medium sized saucepan with the caster sugar and orange juice. Add just enough water to cover rhubarb and boil rapidly until soft.
Then, in a bowl, fold the beaten egg white into the whipped crème fraîche, add the soft rhubarb and stir into mixture.
Spoon into glasses and decorate with extra pieces of rhubarb on top.
Serve with some Vanilla Shortbread.
fresh rhubarb is in season during March
MARCH 2012 v FOUR SHIRES 55
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