Ribeye with Pommes Rösti, Béarnaise and Broccoli Salad

Directions

1. 1

   Clean and peel potatoes and onions and finely grate. Drain in a clean kitchen towel and add to a bowl. Add egg and flour. Season with salt, pepper and paprika to taste and whisk to combine. Shallow fry in a neutral vegetable oil till golden brown.

2. 2

   Blend egg yolks, tarragon vinegar reduction and melted butter with an immersion blender. Add freshly chopped tarragon.

3. 3

   Sear ribeye over high heat in canola oil. Turn down to medium heat after the initial sear and add butter, garlic and thyme - then baste the steak. Once it hits 46 degrees celcius pull the steak and let it rest. Final temp should be 54-55 degrees celcius for a rare to medium rare.

4. 4

   Add broccoli, red onion, pomegranate seeds, dried cranberries, sour cream and mayonnaise to a bowl. Top with crispy fried bacon before serving.