Steak Béarnaise Butter And Au Gratin Mash

24h Steak with Béarnaise Butter

24 hour steak, Béarnaise Butter and Au Gratin Mash
Prep Time
Cook Time
Total Time
Recipe Type: Main Course
Serves: 4
  • 2.5 pounds (1.2kg) Ribeye roast
  • Salt
  • Pepper
  • A little oil
Bearnaise butter
  • ⅓ pound (150g) of butter
  • 3-4 stalks chopped tarragon (or to taste) – only the leaves
  • 2-3 tbsp. white vinegar (I use apple cider vinegar)
Au gratin mash
  • 1⅓ pound (600g) of potatoes
  • 2 tbsp. (30g) butter
  • 2-3 cloves garlic
  • ⅕ cup (0.5 dl) of cream
  • ⅓ pound (150gr) of freshly grated Parmesan
  • A pinch of grated nutmeg
  • 4 ramekins
24 Hour Steak
  1. Brown the roast on a hot pan for a couple of minutes, while constantly turning the roast
  2. Transfer the roast to a roasting pan and place in a 125°F (50°C) hot oven for approx. 24 hours (use a meat thermometer to check oven temperature)
  3. Let the roast rest for 1-2 hours
  4. Cut off ends and slice it into appropriately sized steaks
  5. Flash fry your steaks in a scorching hot pan for 30 sec on each side
Béarnaise butter
  1. Let the butter soften
  2. Stir tarragon and vinegar into the butter
  3. Put the mass on a piece of cling film and roll it into a sausage
  4. Place in freezer for a few hours and then in the fridge
Au gratin potatoes
  1. Cut the potatoes into rough pieces and cook them until tender in unsalted water
  2. Drain and add cream and crushed garlic.
  3. Let it boil a little, then blend with a stick blender
  4. Add the butter and 100 grams of parmesan and nutmeg and blend
  5. Season with salt, pepper, nutmeg and lemon
  6. Adjust. consistency with cream or butter
  7. Put in ramekins and sprinkle the rest of the parmesan on top
  8. Bake in oven for approx. 15 min at 430°F (225°C)
  1. Serve with a salad of leaves tossed in an oil/vinegar dressing

Looking for the perfect mushroom sauce for steaks? Check this lovely recipe out.

Brian Lambaek

Brian Lambaek

Brian Lambæk is the Copenhagen-based part of the Danish food blogger-quartet Gastromand.dk. Brian is uncompromising when it comes to the food he prepares, which results in the use of vast amounts of time, equipment and butter in his kitchen. With his masculine approach to cooking, the star of his plate will always be high on protein.

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Originally Published: June 11, 2011

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