24 hour steak, Béarnaise Butter and Au Gratin Mash
- Total Time: 26 hours 20 minutes
- Yield: 4 1x
Ingredients
Scale
- 2.5 pounds (1.2kg) Ribeye roast
- Salt
- Pepper
- A little oil
Bearnaise butter
- 1/3 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
- 1 1/3 pound (600g) of potatoes
- 2 tbsp. (30g) butter
- 2–3 cloves garlic
- 1/5 cup (0.5 dl) of cream
- 1/3 pound (150gr) of freshly grated Parmesan
- A pinch of grated nutmeg
Other
- 4 ramekins
Instructions
24 Hour Steak
- Brown the roast on a hot pan for a couple of minutes, while constantly turning the roast
- 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)
- Let the roast rest for 1-2 hours
- Cut off ends and slice it into appropriately sized steaks
- Flash fry your steaks in a scorching hot pan for 30 sec on each side
Béarnaise butter
- Let the butter soften
- Stir tarragon and vinegar into the butter
- Put the mass on a piece of cling film and roll it into a sausage
- Place in freezer for a few hours and then in the fridge
Au gratin potatoes
- Cut the potatoes into rough pieces and cook them until tender in unsalted water
- Drain and add cream and crushed garlic.
- Let it boil a little, then blend with a stick blender
- Add the butter and 100 grams of parmesan and nutmeg and blend
- Season with salt, pepper, nutmeg and lemon
- Adjust. consistency with cream or butter
- Put in ramekins and sprinkle the rest of the parmesan on top
- Bake in oven for approx. 15 min at 430°F (225°C)
Serving
- Serve with a salad of leaves tossed in an oil/vinegar dressing
- Prep Time: 20 mins
- Cook Time: 26 hours
Looking for the perfect mushroom sauce for steaks? Check this lovely recipe out.
