Ribeye steak with béarnaise sauce and pommes Anna

By Chef: Jeff Galvin
Featured on Homemade
Jeff Galvin's classic ribeye steak with béarnaise sauce and pommes Anna from Sainsbury's magazine – now that's a proper steak supper
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Nutrition per serving    (USDA % daily values)
CAL
561
FAT
0%
CHOL
0%
SOD
13%

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Ingredients for 2 servings

225.0 g cherry tomatoes on the vine

1.0 tbsp olive oil, plus a little extra for frying

2.0 ribeye steaks

750.0 g Desirée potatoes, peeled and thinly sliced

75.0 g butter, melted

1.0 clove garlic, finely chopped

1.0 tsp finely chopped parsley

2.0 tsp white wine vinegar

2.0 large egg yolks

50.0 g butter, melted

1.0 tbsp chopped tarragon

a squeeze of lemon juice, to taste

1.0 small heavy-based ovenproof frying pan about 16cm diameter x 5cm deep, buttered

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