Ribeye steak, Comté cheese & shallot dauphinoise
Serves 2
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Ingredients
Serves 2
- For the dauphinoise:
- 6 banana shallots
- 600ml beef bone broth
- 800g waxy potatoes
- 4 bay leaves
- 400ml double cream
- 2 tbsps Dijon mustard
- 140g Comté (older age), grated
- 50g butter
- Salt & pepper
- For the ribeye:
- 2 dry-aged ribeye steaks
- 1 tbsp cayenne pepper
- 1 tbsp soy sauce
- Pepper
- For the watercress salad:
- 1 tbsp Olive oil
- 1 tsp wholegrain mustard
- 1 tsp honey
- Lemon juice
- Salt & pepper
Ribeye steak, Comté cheese & shallot dauphinoise
Recipe by Rosie French
Photography by Melissa Reynolds-James
1. Preheat the oven to 180°C and remove the steaks from the fridge. Rub the steaks with the cayenne and soy sauce.
2. Peel the shallots and boil them in the beef broth for 15 minutes then leave to cool.
3. Mandolin the potatoes into slices and layer them in an oven proof pan. Remove the boiled shallots with a slotted spoon and add them to the potato layers. Add the cream, mustard and Comté (save some for the top) to the pan with the bone broth and whisk together then pour over the potatoes and shallots. Slot in some fresh bay leaves and season generously.
4. Top with cubes of butter, the rest of the grated Comté and bake for 45 minutes until golden and bubbling. Test the potatoes with a fork. Set aside to settle while you cook the steaks.
5. Get a heavy based frying pan hot and smoky - you shouldn’t be able to hold your hand over the top. Sprinkle the steaks with salt and fry for 3-4 minutes until a crust has formed and the steaks can be easily flipped. Turn them over and cook for another 3 minutes or until the desired level of rare / medium. Remove to a board to rest while you make the salad and lay the table.
6. Whisk the dressing ingredients together and toss with the watercress.
7. Slice the steak and serve with the dauphinoise and watercress salad with a bottle of French red.
