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

Ingredients

Fresh Meat

  • 2 rib-eye steaks, weighing 300g each

Oils & Vinegars

  • 1 dash of vegetable oil
  • 200g of neutral oil, such as vegetable oil
  • 10g of Chardonnay vinegar
  • 200g of red wine vinegar
  • vegetable oil, for deep-frying

Dairy

  • 2 knobs of butter
  • 1 knob of butter
  • 1 dash of whole milk
  • 1 tbsp of sour cream
  • 1 knob of butter

Fruit & Vegetables

  • 2 garlic cloves, bashed in their skins
  • 12g of lemon juice
  • 1/2 red onion, sliced into fine petals
  • 1 banana shallot, sliced into rings
  • 4 Charlotte potatoes, large and all a similar size
  • 100g of small girolles

Salad & Fresh Herbs

  • 3 sprigs of thyme
  • 200g of chives, roughly chopped
  • 1/2 bunch of chopped chives
  • tarragon leaves

Store Cupboard

  • salt
  • 60g of egg yolk, (approx. 3 yolks)
  • 7g of English mustard
  • 17g of sugar
  • 5g of salt
  • 35g of sugar
  • 10g of salt
  • 75g of self-raising flour, plus 1 tbsp to dust
  • 1 pinch of salt
  • beef jus, hot

Spices & Dried Herbs

  • freshly ground black pepper

Beverages

  • 60g of water
  • 90ml of sparkling water

fruit and veg

  • 4 handfuls of maitake mushrooms