- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Rare rib-eye, buttered garlic frites and a velvety bone marrow sauce – impress this weekend with Matt Tebbutt’s French steak dinner.
Ingredient:
- 2 rib-eye steak (200g/7oz each), at room temperature
- 1–2 tbsp olive oil
- salt and freshly ground black pepper
- 3 large beef marrow bones, split lengthwise (ask your butcher to do this)
- 100ml/3½fl oz dark veal glacé or beef stock
- 1 tbsp Dijon mustard
- 25g/1oz unsalted butter
- 1 tbsp chopped fresh flat leaf parsley
- 2 King Edward or Maris Piper potatoes, peeled and sliced with a mandolin
- vegetable oil, for frying
- 25g/1oz unsalted butter
- 1 garlic clove, finely chopped
- 1 rosemary sprig
