Steak & sweet potato mash in bearnaise sauce

The first "Tok Kong" recipe! A dish that is destined to impress your loved ones! Not many french restaurants in Singapore serve this dish anymore so will be a real treat if you can make your own. Trust me the effort is more than worth it cause it tastes really delicious! Served with sweet potato mash, it is heavenly. Just cooked this for Wifey and I trust, she has a sophisticated platte.  

When you grill the steak, make sure you have a really hot pan because you want to sear the meat, not boil it. Turn the steak only after 1min on each side cause you want the sugars on the meat to caramelise. When you bite into it, it will be mmmm....

1. Boil sweet potato in hot water till soft. Drain and mash it up
2. Season with salt, pepper & dollop of butter. Set aside
3. Season rib eye on both sides with salt & pepper
4. Corn oil in hot pan. Wait for steam and sear rib eye on one side for 1min for medium rare
5. Add 2 gloves of crushed garlic, rosemary and thyme into pan
6. Sear the other side for 1 min. Add a dollop of butter and baste
7. Remove steak and let it rest for 5mins before serving
8. Remove burnt herbs from the pan and drain out any excess oil
9. Glaze the pan with a splash of sherry vinegar. 
10. Add chopped shallots and mushrooms into pan to make sauce
11. Add a dollop of creme fraiche to thicken. Season with salt and pepper
12. Add handful of chopped tarragon and chervil into sauce
13. Lay steak on plate and drizzle with sauce
14. Add dollop of creme fraiche into sweet potato mash, mix and serve

Prep time: 15mins     Cook time: 20mins     Level: Tok kong!