Page 7 - Mr Rimmer's Birthday Steak

Galician Prime Rib

with parmentier potatoes, rainbow chard & bearnaise sauce

Serving time approx. 20-25 minutes

Ingredients required: Equipment required:

• Bone-in Galician sirloin • 1 Tarragon and chervil • Frying Pan (ideally oven-
sprigs proof)
• Prepared parmentier
potatoes • 2 Rosemary sprigs • 2 Baking trays
• Pre-heated oven 200 C
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• Prepared bearnaise sauce • 1 Garlic clove (fan) 210 C (conventional)
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• Prepared rainbow chard • 10g Butter • Small saucepan
• Serving plate & bowls

Pantry Ingredients required:

• Salt and pepper

• Olive oil

The steak needs to be removed form the fridge 2 hours (120 minutes)
before being cooked.
This allows it to come to temperature as it is a thick cut steak.

1. Pre heat your oven to 200 C (fan) 210 C (conventional).
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2. Remove the steak from the packaging and place on a plate, rub a little
olive oil on to all sides of the steak and then season with salt and pepper.
Place a frying pan on a high heat and wait until it is smoking, then place
the steak into the pan on one side. Allow this to sear for 60 seconds and
then flip it onto the other side for 60 seconds and then on to the back of
the steak where the fat is for 60 seconds. Repeat this process once more.

3. When you have seared the steak twice on all sides add in the rosemary
sprigs and garlic clove and the butter and place the frying pan directly into
the pre-heated oven. If you don’t have an oven-proof frying pan, then
once the butter has melted place the steak on a baking tray and pour over
the butter and herbs and place into the oven.

4. Cook the steak in the oven for 10 minutes for rare, 12 minutes for medium
rare, 14 minutes for medium or 16 minutes for medium-well done. Once
you have removed the steak from the oven cover it in a layer of foil and
allow to rest for 10 minutes.

5. While the steak is resting place the parmentier potatoes on another
baking tray and place into the oven to reheat and re-crisp.

6. Meanwhile bring a small saucepan of salted water to a gentle boil, add
the chard and blanche in the water for 2-3 minutes. When done remove
and place in a serving bowl, drizzle with a little olive oil and season with
salt and pepper.