Rib-eye with sour cream and chive potato, chive mayonnaise and onion rings

  • medium
  • 4
  • 1 hour 30 minutes plus overnight straining and pickling time
Not yet rated

This impressive rib-eye recipe celebrates the classic pairing of beef, mushrooms and onions (or alliums, including the chives) in several interesting and tasty ways. There are pickled red onions, deep-fried and battered shallot rings and a bright green chive mayonnaise, alongside girolles and meaty maitake mushrooms. The steak is also served with crispy potato skins filled with velvety sour cream mashed potato and topped with plenty more chives

First published in 2022

Ingredients

Metric

Imperial

Rib-eye steaks

Chive mayonnaise

Pickled onions

  • 1/2 red onion, sliced into fine petals
  • 200g of red wine vinegar
  • 60g of water
  • 35g of sugar
  • 10g of salt

Onion rings

  • 1 banana shallot, sliced into rings
  • 75g of self-raising flour, plus 1 tbsp to dust
  • 90ml of sparkling water
  • 1 pinch of salt

Sour cream and chive potatoes

Mushrooms

Equipment

  • Blender
  • Muslin cloth
  • Piping bags

Method

1

Begin the day before by pickling the red onion. Bring a small pan of water to the boil and blanch the onion petals for a couple of minutes, then drain. Make the pickle liquor by adding the rest of the ingredients to a separate pan and heat until the sugar and salt have dissolved. Add the onions, cover and leave to pickle. The recipe makes more than you will need for this dish but can be kept for weeks as long as the petals remain fully submerged in the pickle

  • 1/2 red onion, sliced into fine petals
  • 200g of red wine vinegar
  • 60g of water
  • 35g of sugar
  • 10g of salt
2

Make the chive oil for the mayonnaise the day before too. Roughly chop the chives, then blend with the oil for 5 minutes (or until it reaches 75ºC if using a Thermomix). Pass through a sieve lined with a muslin cloth or kitchen paper set over a bowl. Do not try and push the oil through or disturb the chive sediment – leave it to naturally drip through overnight in the fridge, providing you with a nice clear green oil

  • 200g of chives, roughly chopped
  • 200g of neutral oil, such as vegetable oil
3

The next day, preheat an oven to 180ºC/gas mark 4 and place the potatoes on a tray with a drizzle of oil and a pinch of salt. Bake the potatoes for 45 minutes

4

While the potatoes bake, you can make the mayonnaise. Place the yolks, vinegar, mustard and sugar in a bowl or small blender and whisk until thick and pale. Slowly drizzle in the chive oil whilst continuously whisking until you have a bright green emulsion. If it looks like it is splitting, add a splash of water. Taste and season with the salt and lemon juice, then transfer to a piping bag or squeezy bottle and store in the fridge

5

Once the potatoes are cooked, carefully slice off the tops lengthways and scoop out the potato, trying not to tear the skins as you need these for presentation. Pass the potato through a sieve into a pan and gently heat with the knob of butter, milk and the sour cream to create a smooth mash. Taste and season with salt, then keep warm

  • 1 knob of butter
  • 1 dash of whole milk
  • 1 tbsp of sour cream
6

Prepare a deep-fat fryer or heat deep pan of oil to 160ºC then deep-fry the potato skins for about 1 minute, or until crisp. Drain on kitchen paper and set aside (keep the oil hot for the onion rings)

  • vegetable oil, for deep-frying
7

Create a quick batter by whisking together the self-raising flour and sparkling water with a pinch of salt. Dust the shallot rings in flour, then dip in the batter and deep-fry until golden. Drain on kitchen paper and season with salt

  • 75g of self-raising flour, plus 1 tbsp to dust
  • 90ml of sparkling water
  • 1 banana shallot, sliced into rings
  • 1 pinch of salt
8

Season the steaks heavily with salt and pepper and place a large frying pan over a high heat. Once smoking, add a dash of oil followed by the rib-eyes and sear for 2–3 minutes on each side, depending on how rare you want them. Add the butter to the pan with the garlic and thyme, then once foaming baste the steaks for a further minute. Leave to rest in a warm place for 5 minutes

9

To cook the mushrooms, place a frying pan over a high heat with a knob of butter. Once melted, add the maitake mushrooms and gently cook for a minute or two. Season with a pinch of salt and set aside, then repeat this process with the girolles

10

To serve, pipe or spoon the warm sour cream mash into the potato skins and cover with finely chopped chives. Carve each rested steak in two and place alongside, then top them with the cooked maitake mushrooms. Add the potato and pipe a large dot of chive mayonnaise next to it, then place the girolles in between with warm sauce poured over the top. Finish by arranging the onion rings, pickled onion petals and tarragon leaves on top of the steak

Having entered the world of professional cooking at the age of just fifteen, Tom Booton has gone on to become one of the UK’s most exciting chefs. In 2019, he became the youngest head chef in The Grill at The Dorchester’s history.

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