Chef's Christmas Recipes - Ribeye Steak, Ring O' Bells, Christleton

Ribeye Steak, Cheshire Cheese Dauphinoise and Sauce Béarnaise


1 x 20oz 28 Day Matured Aberdeen Angus Ribeye Steak (on the bone)

500g Potatoes (peeled and thinly sliced)

400ml Double cream

1 tsp Finely chopped garlic

50g Cheshire cheese

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25g Mozzarella

Salt and cracked black pepper

Olive oil

½ Large Shallot (finely chopped)

1 Bay leaf

5 Peppercorns

50ml Raspberry vinegar

15ml Water

4 Egg yolks

125g Melted butter

1 tbsp Chopped fresh tarragon

1 t bsp Chopped fresh parsley


For the dauphinoise:

Combine the sliced potatoes, cream, garlic and seasoning, placein an oven proof dish and bake for 1 hour or until soft. Just before serving sprinkle the grated cheeses over the softened Potatoesand brown under a hot grill.

For the Béarnaise sauce:

Put the 4 egg yolks into heat proof bowl. Place the shallots, bay leaf, peppercorns, vinegar and water in a pan and reduce by half. Strain the reduction through a sieve onto the egg yolks, whisk the mixture constantly over a pan of boiling water until fluffy (do not get mix too hot, or your eggs will scramble!). Once the mix is fluffy slowly add the melted butter, drop by drop.

As the sauce begins to take shape, add the butter with more frequency. Add fresh herbs and season to taste.

For the steak:

Place a heavy duty frying pan over a high heat, drizzle some oil in the pan and put the steak in, brown evenly over the high heat and transfer directly to a hot oven, I like to roast a beef tomato in the pan at the same time too! Cook the meat to your liking and leave the meat to rest in a warm place.

To serve:

Arrange the tomatoes and steak with the dauphinoise and finish with a good handful of watercress.

Ring O’ BellsVillage Rd, Christleton,Chester CH3 7AS01244