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Serves
US | Metric
Ingredients
Steak
  • 2 Buffalo Striploins (or rump steak)
  • 4 tbsps Light Soy Sauce
  • 2 tsps Pepper
Béarnaise Sauce
  • 4 tbsps Dry white wine
  • 4 tbsps White wine vinegar
  • 130 g Unsalted butter
  • 3 Egg yolks
  • 1½ Shallots
  • Fresh tarragon
  • Salt and pepper
Marinated Onions
  • 2 Large red or white onions
  • 250 ml Water
  • 200 ml Red wine vinegar
  • 50 ml Balsamic dressing
  • 2 tbsps Brown Sugar
  • 2 tsps Chopped fresh rosemary
  • 3 Knobs unsalted butter
  • Pinch of red chilli flakes
  • Salt and pepper
Truffle Chips
  • 4 Large baking potatoes
  • 50 ml Truffle oil
  • Sprinkling of grated parmesan
  • Salt and pepper
Garlic Spinach
  • 1 Small bag of spinach leaves
  • 1 Garlic clove
  • 20 g Unsalted butter
Buffalo Strip with Truffle Chips, Marinated Onion and Béarnaise Sauce Buffalo Strip with Truffle Chips, Marinated Onion and Béarnaise Sauce
Buffalo Strip with Truffle Chips, Marinated Onion and Béarnaise Sauce

Lots of components to this dish, but well worth the effort. You can switch out the buffalo with a regular rump steak and enjoy just as much

Prep 1 hour
Total 12 hours

Lot's of components to this one! Start off the night before by mixing all the onion marinade components together in a casserole dish. Trim the ends off the onions and slice in half horizontally. Place the biggest side down in the marinade, cover and fridge overnight.


Heat the oven to 200℃ . Take your onions and turn them over (bigger side now facing up) and put a knob of butter on each. Put the lid on the casserole dish and place into the oven - these will take about an hour too cook and remember to keep basting them throughout. At this point, pour the soy sauce over the striploin and set aside to marinade at room temp. Now onto the chips. Bring a pan of salted water to the boil, slice your potatoes (no need to remove the skin) and par boil. After around 8 minutes, drain the water, pop them back into the pan and add a big glug of olive oil and a few pinches of salt. Give them a good shake round and then tip onto a baking tray and into the oven with the onions. You should now have about 40 mins left on the bake for your onions and the chips will be ready at the same time.


With about 30 minutes to go, heat a large frying pan to a high heat and throw in your striploin. Hold the fatty edge down into the heat until it renders and then for a rare finish, about 3 minutes each side should do. Set aside to rest.


For the béarnaise sauce - finely chop the shallots and place in a small low sided pan with the vinegar, wine and pepper. Keep on a high heat until almost all of the liquid is gone. At this point, remove from the heat and throw in a tablespoon of cold water. Leave to cool for a couple of minutes and then return to the heat on very low. Grab a whisk and whisk in your egg yolks and then a little butter at a time, adding more as it melts. The sauce should start to thicken. If it doesn't, more heat. If it looks like its starting to scramble, off the heat quick. Finish by adding chopped tarragon.


Spinach is easy, just splash with a little oil and add to a saucepan along with all the other ingredients on low until wilted.


When the chips are done, remove them and the onions. Toss the chips in a bowl with truffle oil and then sprinkle in the parmesan with a little salt and pepper. Done! Plate up and enjoy!

Buffalo Strip with Truffle Chips, Marinated Onion and Béarnaise Sauce Buffalo Strip with Truffle Chips, Marinated Onion and Béarnaise Sauce
Buffalo Strip with Truffle Chips, Marinated Onion and Béarnaise Sauce

Lots of components to this dish, but well worth the effort. You can switch out the buffalo with a regular rump steak and enjoy just as much

favorite
print
rate
Prep 1 hour
Total 12 hours
Serves
US | Metric
Ingredients
Steak
  • 2 Buffalo Striploins (or rump steak)
  • 4 tbsps Light Soy Sauce
  • 2 tsps Pepper
Béarnaise Sauce
  • 4 tbsps Dry white wine
  • 4 tbsps White wine vinegar
  • 130 g Unsalted butter
  • 3 Egg yolks
  • 1½ Shallots
  • Fresh tarragon
  • Salt and pepper
Marinated Onions
  • 2 Large red or white onions
  • 250 ml Water
  • 200 ml Red wine vinegar
  • 50 ml Balsamic dressing
  • 2 tbsps Brown Sugar
  • 2 tsps Chopped fresh rosemary
  • 3 Knobs unsalted butter
  • Pinch of red chilli flakes
  • Salt and pepper
Truffle Chips
  • 4 Large baking potatoes
  • 50 ml Truffle oil
  • Sprinkling of grated parmesan
  • Salt and pepper
Garlic Spinach
  • 1 Small bag of spinach leaves
  • 1 Garlic clove
  • 20 g Unsalted butter

Lot's of components to this one! Start off the night before by mixing all the onion marinade components together in a casserole dish. Trim the ends off the onions and slice in half horizontally. Place the biggest side down in the marinade, cover and fridge overnight.


Heat the oven to 200℃ . Take your onions and turn them over (bigger side now facing up) and put a knob of butter on each. Put the lid on the casserole dish and place into the oven - these will take about an hour too cook and remember to keep basting them throughout. At this point, pour the soy sauce over the striploin and set aside to marinade at room temp. Now onto the chips. Bring a pan of salted water to the boil, slice your potatoes (no need to remove the skin) and par boil. After around 8 minutes, drain the water, pop them back into the pan and add a big glug of olive oil and a few pinches of salt. Give them a good shake round and then tip onto a baking tray and into the oven with the onions. You should now have about 40 mins left on the bake for your onions and the chips will be ready at the same time.


With about 30 minutes to go, heat a large frying pan to a high heat and throw in your striploin. Hold the fatty edge down into the heat until it renders and then for a rare finish, about 3 minutes each side should do. Set aside to rest.


For the béarnaise sauce - finely chop the shallots and place in a small low sided pan with the vinegar, wine and pepper. Keep on a high heat until almost all of the liquid is gone. At this point, remove from the heat and throw in a tablespoon of cold water. Leave to cool for a couple of minutes and then return to the heat on very low. Grab a whisk and whisk in your egg yolks and then a little butter at a time, adding more as it melts. The sauce should start to thicken. If it doesn't, more heat. If it looks like its starting to scramble, off the heat quick. Finish by adding chopped tarragon.


Spinach is easy, just splash with a little oil and add to a saucepan along with all the other ingredients on low until wilted.


When the chips are done, remove them and the onions. Toss the chips in a bowl with truffle oil and then sprinkle in the parmesan with a little salt and pepper. Done! Plate up and enjoy!