10-minute Rib-Eye Steak
Products used
| Cuisine Type | American |
|---|---|
| Meal Type | Beef & Lamb |
| Product | Lea & Perrins Worcestershire Sauce |
| Preparation Time | 5 min |
| Cooking Time | 10 - 20 mins (depending on the doneness) |
| Serves | 2 |
Ingredients
| 3⁄4 kilo | rib-eye steak |
| 1⁄2 kilo | potatoes, sliced into strips |
| 1⁄2 kilo | assorted lettuce |
| 1⁄4 - 2 cups | bernaise sauce |
| salt and pepper |
Bernaise sauce:
| 3 | egg yolks |
| 1⁄4 cup | white wine vinegar |
| 2 cups | melted butter |
| 1⁄2 cup | white wine |
| 2 Tbsp | lemon juice |
| 1 Tbsp | Lea & Perrins Worcestershire Sauce |
| 2 Tbsp | tarragon leaves |
| pinch of salt |
Procedures
Procedure
- Wash lettuce and tear into pieces.Set aside.
- Grill steaks till desired doneness.Season with salt and pepper.
- Boil potatoes and set aside.
Bernaise sauce:
- Boil tarragon leaves with white wine.
- Reduce heat then set aside. In a mixing bowl, add white wine vinegar to egg yolks, a little at a time. simmer in a double-boiler, stirring, continuously till mixture is thick. Add melted butter.
- Keep stirring constantly. Add Lea & Perrins Worcestershire Sauce and lemon juice.
- Finish with chopped tarragon.
To Serve:
- Arrange steaks on a bed of lettuce and pour Bernaise sauce on the side.
