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Rib-eye steak with béarnaise sauce

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Rib-eye steak with béarnaise sauce

Rib-eye steak with a rich and creamy béarnaise sauce is a classic treat for a Saturday night that's also perfect for Valentine's Day. The potatoes are much easier to cook at home than chips, but every bit as delicious!

Ingredients

For the béarnaise sauce

For the rosemary potatoes

  • 500g/1lb 2oz floury potatoes, peeled and cut into 2cm/1in cubes
  • 6 tbsp olive oil
  • 3 bulbs garlic, cloves separated, unpeeled
  • 4 sprigs fresh rosemary, leaves separated

For the watercress salad