Reference to Homemade Appetizing Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites
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To make an unforgettable Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites, here are the components required:
- Prepare 1 of Double 8 Cattle Company Miyazakigyu Wagyu Ribeye.
- Get 2 TBSP of Grapeseed Oil.
- You need of Kosher Salt & Freshly Ground Black Pepper (to season).
- You need of Pommes Frites.
- You need 2 of Russet Potatoes (peeled and cut into 1/4 inch x 3 inch strips).
- Take 2 QT of Vegetable Oil (canola oil, peanut oil, or grapeseed oil will work as well).
- Take 1/2 CUP of Rice Flour.
- You need of Kosher Salt & Freshly Ground Black Pepper (to season).
- Take of Ancho Chile Powder (to season).
- Provide of Bearnaise Sauce.
- You need 1/4 CUP of White Wine Vinegar.
- Provide 1/2 CUP of White Wine.
- Use 1 of Small Shallot (peeled and minced).
- Use 7-10 PIECE of Whole Black Peppercorn (crushed).
- Get 1 1/3 TBSP of Tarragon Leaves (chopped, divided).
- Take of Water (1 to 2 inches deep in saucepan).
- Get 2 of Eggs (yolks only).
- Prepare 1 CUP of Unsalted Butter (melted and cooled).
- Use of Kosher Salt (to taste).
- Provide 2 TBSP of Lemon Juice (optional ingredient).
After preparing the ingridients, next you are good to cook your 5-star Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites by following the instructions below:
Find new ideas and inspiration with To serve, transfer the steaks to a warm plate and add a couple of potato cake wedges and some tomatoes. Eat with the béarnaise sauce on the side. Make the Béarnaise sauce a few hours ahead; serve at room temperature. You can also make the pommes Anna ahead; slice and reheat in a low oven. This makes a generous amount of pommes Anna, but any leftovers will still be good the next day.
Recipe : Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites
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instruction to make Miyazakigyu Wagyu Ribeye with Bearnaise Sauce and Pommes Frites
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