Rib-eye Steak with Chateaubriand Sauce and Twice Cooked Fries

Nice steak with lovely sauce,easily done.

1. 1

   Cook chips in a deep fat frier at 130 for about 10 mins then set aside. Make sauce, in a frying pan med/high heat add 10z butter and saute garlic and shallots, then add mushrooms, wine and half the tarragon followed with stock and reduce until thickened, remove from the heat and whisk in remaining butter. Add the remaining tarragon with salt and pepper to taste- set aside. In a large frying pan over a high heat season the steaks , add oil and butter to the pan and when the butter starts to foam fry the steaks-2 mins for rare,3mins for med and 5 mins for well done. then remove from pan and rest.Finally heat up the frier to 190 and cook the chips for a further 5mins until golden and crisp.