Page 4 - Mr Rimmer's Birthday Steak

Galician Prime Rib

with parmentier potatoes, rainbow chard & bearnaise sauce

Make the bearnaise sauce

Preparation time approx. 15 minutes

Ingredients required: Equipment required:

• 100ml White wine vinegar • 4 Tarragon and chervil • Whisk
sprigs
• 1 Shallot • Heatproof mixing bowl

• 2 Egg yolks • Small saucepan
• 110g Butter (chilled) • Sharp knife
• Large pan of simmering
• Lemon water (ensure the mixing bowl
does not touch the water)

Pantry Ingredients required:

• Salt and pepper • Glass of cold water

• 10 Peppercorns
• 100ml Cold water

1. Finely dice the shallot and then add to the small saucepan with the white
wine vinegar, the peppercorns and 100ml of water bring to a light bubble
and reduce until there is between 2-3 tablespoons of liquid left. Once
done pour the liquid through a sieve into the mixing bowl and discard
what is in the sieve.

2. While the mixture is reducing remove the butter from the fridge and cube.

3. Add the egg yolks to the mixing bowl, whisk to combine and then set the
bowl on top of the large saucepan of water you used for the potatoes, and
continuously whisk the egg and vinegar mixture for 1-2 minutes until it
thickens slightly to the consistency of single cream. You should have next
to you a glass of cold water with a teaspoon so that if the sauce begins to
look greasy you can add a small amount of water to bring it back together.
4. When the mixture has thickened add 1 cube of butter and whisk in until
combined, then add another and continue to do this until you have
combined half of the butter.

5. At this stage begin to add the butter 2 cubes at a time, continually
whisking the sauce to combine the butter. Repeat this process until you
are down to the last 3 cubes.
6. When at the last 3 cubes, remove the bowl from the top of the saucepan
and then add the last 3 cubes of butter and whisk in to combine. Doing
this removes the heat from the sauce and brings it back to a stable
temperature.

7. Finally chop the leaves of 3 of the stalks of tarragon and chervil and stir in
using a spoon. Now taste the sauce and adjust the seasoning of salt and
pepper to your liking. You can at this point add some lemon juice if you
prefer a sharper sauce.

8. Set the sauce in a bowl at room temperature until serving.