American grain fed ribeye with pommes rösti, béarnaise and broccoli salad
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.
Blend egg yolks, tarragon vinegar reduction and melted butter with an immersion blender. Add freshly chopped tarragon.
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.
Add broccoli, red onion, pomegranate seeds, dried cranberries, sour cream and mayonnaise to a bowl. Top with crispy fried bacon before serving.
