The Main Course - Jef Versele in London

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In May, St Stefanus Master Brewer, Jef Versele, hosted a workshop in London where the attendees were treated to a three-course meal at Boyd’s Brasserie. Each course was paired with a different age of St. Stefanus Blonde to perfectly complement the flavours, making for a unique experience with every dish. 

The main course was an absolute delight and we’d like to share it with you. Try it yourself at home with an 18 month old St. Stefanus for the perfect combination.

Air-Dried 28 Day Rib-eye (8oz), Chips and Béarnaise sauce

Ingredients

For the béarnaise sauce

- 2 tbsp tarragon vinegar

- 50ml/2floz white wine vinegar

- 1 tsp white peppercorns

- 1 banana shallot, finely chopped

- 4 free-range egg yolks

- 200g/7oz unsalted butter, melted

- salt and black pepper

- ¼ lemon, juice only

2 tbsp chopped tarragon leaves, finely chopped

For the chips

- vegetable oil, for deep frying

- 400g/14oz frozen chips

For the rib-eye steaks

- 4 x 280-350g/10-12oz rib-eye Wagu beef steaks

- salt and freshly ground black pepper

- 50g/1¾oz butter

- 2 tbsp olive oil

Preparation:

- For the béarnaise sauce, boil the vinegars, white peppercorns and shallot in a small saucepan. Simmer until the volume of liquid has reduced by half.

- Remove the peppercorns and pour the mixture into a heatproof bowl. Whisk the egg yolks into the bowl.

- Place the bowl over a pan of simmering water and whisk the eggs together until pale and thick. Gradually add the melted butter.

- Season with salt, freshly ground black pepper, lemon juice and chopped tarragon leaves. 

- Preheat a deep-fat fryer to 160C/325F. Always take caution when cooking with hot oil.

- Place the chips in the fryer and cook for 2-3 minutes until tender but not coloured.

- Drain on a plate lined with kitchen paper and increase the temperature on the fryer to 190C/375F.

- Season the steaks with salt and freshly ground black pepper. 

- Heat a frying pan until very hot and add the butter and olive oil. When the butter is foaming, add the steaks and fry on each side for 2-3 minutes (for medium) or until cooked to your liking. 

- Remove from the heat, cover and rest in a warm place for at least two minutes before serving.

- Return the chips to the oil and fry for 2-3 minutes, or until golden-brown and cooked all the way through. Remove the chips again using a slotted spoon and set aside to drain on kitchen paper. Season with salt to taste.

- To serve, pile the chips on one side of each plate. Place the steak next to the chips along with a spoonful of béarnaise sauce.

- Try it for yourself at home and let us know what you think. If you have any other recipes you think would suit a mature bottle of St. Stefanus, we’d love to hear about it.

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