Grilled rib eye steak with \"Cafe de Paris\" sauce and Kenya beans and baker's potatoes

Name: Grilled rib eye steak with \"Cafe de Paris\" sauce and Kenya beans and baker's potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Shallot; 75 ml dry red wine; 1 Garlic clove; 1/2 coated Tsp Rose peppers; 1/2 coated Tsp Curry; 1 knife tip Tarragon, rosemary and thyme; 1 TEASPOON Tomato paste; 1 TABLESPOON Cognac or brandy; 5 Anchovy fillets; 220 g Butter; 1 Egg yolk (size M); 5 TABLESPOONS Whipped cream; 750 g Potatoes; 2 small onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Kenya beans; 7-10 Tbsp Asian chives; 4 Rippen-Augensteaks (à ca. 200 g); 1 TABLESPOON Oil; 7-10 Tbsp small black olives; 1 TABLESPOON chopped parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Shallot
75 ml dry red wine
1 Garlic clove
1/2 coated Tsp Rose peppers
1/2 coated Tsp Curry
1 knife tip Tarragon, rosemary and thyme
1 TEASPOON Tomato paste
1 TABLESPOON Cognac or brandy
5 Anchovy fillets
220 g Butter
1 Egg yolk (size M)
5 TABLESPOONS Whipped cream
750 g Potatoes
2 small onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Kenya beans
7-10 Tbsp Asian chives
4 Rippen-Augensteaks (à ca. 200 g)
1 TABLESPOON Oil
7-10 Tbsp small black olives
1 TABLESPOON chopped parsley

Directions

1
Peel and slice the shallot. Bring red wine to the boil, add shallot and reduce by half. Peel garlic and chop finely. Mix garlic, paprika powder, curry, tarragon, rosemary, thyme, tomato paste and cognac.
2
Puree the red wine and 1 anchovy. Whip 125 g soft butter and egg yolk until creamy. Add spices and red wine. Place in a saucepan and heat while stirring. Stir in cream. Peel and wash the potatoes and slice them thinly.
3
Peel and slice 1 onion. Melt 10 g butter and fry onion in it. Put the potatoes in a gratin dish like a rosette, spread the onion on top. Season with salt and pepper. Clarify 75 g butter and pour over.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Clean and wash the beans. Peel and finely dice 1 onion. Melt 10 g butter in a pot.
5
Fry the onion in it. Add beans, pour 100 ml water. Cook the beans for about 10 minutes. Divide the beans into 4 portions if necessary and bundle with Asian chives. Wash the meat, dab dry.
6
Heat the oil in a grill pan. Fry the meat for 2-3 minutes on each side. If necessary, cut out a round potato gratin. Arrange steak, beans, gratin and some sauce on plates. Garnish with olives and anchovies.
7
Sprinkle with parsley. Rest of sauce sprinkled with parsley extra rich.