Simon Rimmer and Steph McGovern served up tasty rib-eye steak and chips with Bearnaise sauce on Steph’s Packed Lunch.
The ingredients are: 2 x 250g rib-eye, room temperature , 30ml olive oil , 2 sprigs thyme , 1 clove garlic, peeled, left whole and smashed and 50g unsalted butter.
For the bearnaise : 2 banana shallots, peeled and finely diced , 3tbsp white wine vinegar , 100ml white wine, 4 peppercorns , 6 sprigs tarragon, leaves picked and chopped , 3 medium free-range yolks , 250ml warm clarified butter and Juice ½ lemon.
To serve: Chips.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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