INGREDIENTS
Rib of beef (800 - 900g/ 2 lbs)
1 tsp mustard powder
Salt and pepper
200g/ 7 oz ceps
500g/ 17½ oz potatoes, peeled, parboiled and refreshed
2 tbsp goose fat
2 sprigs rosemary
4 cloves garlic
Maldon salt and pepper
Bernaise sauce ingredients
2 egg yolks
110g/ 4oz butter
2 shallots, roughly chopped
1 tbsp tarragon, roughly chopped
Recipe continues
METHOD
Rub the beef with salt, pepper and mustard powder, then place on a HOT pan or griddle. Cook without turning for 5 minutes, then turn, cook for 2 minutes, and pop in the oven for 6 minutes at 180°c. Take out and rest for 10 minutes.
Meanwhile fry the quartered ceps in butter until golden on the edges and season.
Cut the potatoes into chunks, and sauté them slowly for 15 to 20 minutes in the goose fat, garlic, rosemary and seasoning until they are bitty and crunchy and golden.
To make the béarnaise sauce – melt the butter in a small pan. Place the yolks in a mini food processor along with the shallots. Give the mix a quick blitz. Slowly add the melted butter to the processor and blitz until the mix becomes thick and creamy. Add the tarragon at the end and mix in.
Slice the beef into 6 pieces, lay it out on a big platter, and surround with ceps and potatoes.
Sit the béarnaise in a jug on the side and enjoy with red burgundy.