Indulge in a culinary masterpiece with Mat Mclean’s Beef Rib-Eye Steak with Duck Fat Chips, straight from the renowned Palate Restaurant. This recipe combines the rich, succulent flavors of perfectly cooked rib-eye steak with the crispy, golden perfection of duck fat chips, creating a dining experience that’s both luxurious and unforgettable. Perfect for impressing guests or treating yourself to a gourmet meal at home.
Ingredients
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1 pack Silver Fern Farms Beef Rib-Eye Steak
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2 Tbsp olive oil
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2 small eggs
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2 potatoes, cut into chips
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3.5oz duck fat
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6 crushed peppercorns
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2 Tbsp brandy
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3/4 cup beef stock
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Worchestershire sauce
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Chopped parsley
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White vinegar
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Panko bread crumbs
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Sea salt and pepper
General
Method
Step 1
Dry the potatoes with a paper towel. Heat the duck fat in a heavy pan until smoking. Add the chips; be careful not to crowd the pan. Place the pan in a hot oven (400F - 430F). Turn the chips about every 10 minutes until golden. Season with sea salt and keep warm.
Step 2
Rub steak with olive oil, sea salt, and pepper. In a hot pan cook the steak for 3-4 minutes each side (medium-rare).
Step 3
While the steak is cooking, bring a large pan of water to boil and add vinegar to taste. Ladle eggs into the water. When eggs are set, place in a bowl of ice water to stop cooking. Once the eggs are cold, take them from the water and place on a paper towel. Crumb the eggs and deep fry them just before serving. Once the steaks are cooked, take them from the pan keeping the pan on heat. Add the peppercorns and deglaze with brandy. Add the beef stock letting it reduce to a syrupy sauce, then add the cream and reduce to a sauce consistency.
Step 4
Season with sea salt and Worcestershire sauce, sprinkle with parsley. Serve.
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