Unfortunately due to weather conditions, any deliveries to the Upper North Island may have delays. We will get in touch if your order is impacted. Thank you for your patience and understanding.
nz_flag
NZ
06 878 2712

Wagyu Ribeye with Blender Béarnaise Sauce & Hand-Cut Fries

Wagyu Ribeye Steak
Print this recipe

  • This Wagyu cottage pie takes a much-loved family favourite to new heights — rich, slow-simmered mince with garlic, thyme, and a hint of cumin, topped with a cloud of buttery, parmesan-flecked mash that bakes up golden and irresistible.

Ingredients

Wagyu Ribeye
    • 2 First Light Wagyu ribeye steaks
    • 1 tbsp olive oil
    • 1 tbsp butter
    • 2 garlic cloves, smashed
    • 1 sprig rosemary or thyme
Hand-Cut Fries
    • 3 large Agria potatoes
    • Vegetable oil, for frying
    • Sea salt, to finish
Blender Béarnaise Sauce
    • 2 egg yolks
    • 2 tbsp white wine vinegar
    • 2 tbsp dry white wine
    • 1 small shallot, finely chopped
    • 1 tsp crushed peppercorns
    • 125g clarified butter/ghee (hot, melted)
    • 1 tbsp fresh tarragon leaves, finely chopped
    • 1/2 tsp lemon juice
    • 1/2 tsp salt

Cooking Method

  1. Peel potatoes and cut into thick batons (about 1cm). Soak in cold water for 30 minutes to remove starch.
  2. In a deep fryer or deep heavy-bottom pot, heat oil to 150°C. Dry potatoes well and fry for 4-5 minutes until soft but still pale. Drain on paper towels.
  3. Let them rest completely – chilling helps crisp them later.
  4. Remove the Wagyu ribeye from the fridge 30 mins before cooking. Pat dry and season generously with salt and pepper.
  5. Make the Blender Béarnaise Sauce. In a small saucepan, combine vinegar, wine, shallot, and peppercorns. Simmer until reduced to about 1 tablespoon of liquid. Strain and cool slightly.
  6. Add the reduction and egg yolks to a blender. Blend for 10 seconds to combine.
  7. With the blender running on low, slowly drizzle in the hot melted butter until the sauce thickens and turns glossy.
  8. Add chopped tarragon, lemon juice and a pinch of salt. Pulse once or twice to mix.
  9. Keep warm over a bowl of hot water or in a small thermos – not on direct heat.
  10. Heat a heavy pan (cast iron is ideal) over medium-high. Add oil, then the steaks. Sear 2 minutes per side for medium-rare.
  11. Add butter, garlic, and rosemary. Tilt pan and spoon the foaming butter over the steaks for 30-60 seconds.
  12. If you have a meat thermometer, cook until the internal temperature is around 54°C before resting.
  13. Transfer to a warm plate, tent loosely with foil, and rest 5-10 minutes.
  14. Once the potatoes have cooled, increase the oil temperature to 190°C and fry until golden and crunchy, about 3-4 minutes. Drain and toss immediately with sea salt.
  15. Slice the rested ribeye against the grain. Serve with hand-cut fries and a generous pour of the Blender Béarnaise Sauce.