Ribeye and Fondant Potatoes
Servings:
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Ingredients
Instructions
Nutrition
| 450 g | Steak | (ribeye) |
| 4 | Potatoes | (challenger) |
| 125 g | Butter | |
| 5 cloves | Garlic | |
| 2 sprigs | Fresh thyme | |
| 1 sprig | Fresh rosemary | |
| 4 tsp | Olive oil | |
| 200 ml | Chicken stock |
- Remove the steaks from the packaging and leave on a plate to come back up to room temperature, then drizzle with half the oil and season with salt and pepper. Finely chop half the garlic, leave the other half peeled but whole.
- Using a straight-sided 6cm cutter stamp out cylinders from each potato. Line the cylinders up and trim them down to an equal size using the shortest one as a guide – top and tail the potato cylinders to remove any skin.
- Heat a small pan over a medium heat and add the rest of the oil and 3/4 of the butter. Once the butter has melted and starting to foam add in the potato cylinders and cook for 3-4 minutes until lightly golden. Then flip over and add the garlic, salt and pepper, then pour in the stock to just barely cover.
- Cover the pan with a circle of parchment, then cook on a medium high heat for 25-30 minutes until the potatoes are tender with pierced with a sharp knife. Remove the parchment and then continue to cook until the liquid has reduced, and the fondant potatoes are meltingly tender.
- Meanwhile, cook the steaks. Heat a large frying pan over a high heat. Add the steaks and cook to your liking (4-5 minutes for rare, 6-7 for medium and 8-10 for well done – turning once). Add the rest of the butter, the whole garlic cloves and the sprigs of rosemary and thyme. Allow the butter to foam up and use this to baste the steaks. Remove from the heat and leave to rest for 10 minutes, then arrange on plates with the fondant potatoes.
Fat:
67.8g
Saturates:
35.6g
Sugars:
4.5g
Protein:
62.6g
Carbs:
66.7g
Fiber:
7.6g
92.3%
Calories
67.4%
Carbs
73.6%
Protein
169.5%
Fat
30.4%
Fiber