Rick Stein's Food Heroes by Rick Stein

Author:Rick Stein
Language: eng
Format: epub
ISBN: 9781446415733
Publisher: Ebury Publishing
Published: 2005-03-02T16:00:00+00:00

SERVES 4

‎2 chined fore ribs of beef (separated)‎

‎Salt and freshly ground black pepper‎

‎1 × quantity of Goose fat chips (see pages 172–3) and Cheesemakers’ salad (see page 174), to serve‎

FOR THE BÉARNAISE SAUCE:

‎1 tablespoon chopped tarragon‎

‎2 shallots, finely chopped‎

‎20 turns of the black pepper mill‎

‎50 ml (2 fl oz) white wine vinegar‎

‎3 tablespoons water‎

‎225 g (8 oz) unsalted butter‎

‎2 egg yolks‎

‎½ teaspoon salt‎

1 Preheat your barbecue to high. For the béarnaise sauce, put the tarragon, shallots, pepper, vinegar and 1 tablespoon of the water into a small pan and boil rapidly until it has reduced to 1 tablespoon. Clarify the butter in another small pan (see page 177) and set both aside.

2 Season the ribs well on both sides with salt and pepper. Cook them on the barbecue for 5 minutes on each side for rare or 6½ minutes on each side for medium-rare. Remove, cover and leave to rest for 15 minutes.

3 Meanwhile, finish the béarnaise sauce: put the egg yolks and remaining water into a bowl set over a pan of simmering water, making sure that the bowl is not touching the water, and whisk vigorously until the mixture is voluminous and creamy. Then remove the bowl from the pan and gradually whisk in the warm clarified butter. Stir in the tarragon and shallot reduction and salt.

4 To serve, cut off the bone and carve the meat across into long, thin slices. Serve with the béarnaise sauce, chips and salad.

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