Serves 4


  • 1 rib eye beef steak or equivalent
  • 3 sweet potatoes
  • 4 cobs corn, packed sous vide
  • 110 g / ½ cup Bordier Espelette Chilli Butter
  • BBQ spice mix
  • Some olive oil, parsley, and fleur de sel



  1. Brush the beef with olive oil, the spice mix, and the salt. Set aside to marinate and rest.
  2. Mel 50 g / 1/4 cup Bordier Espelette Chilli Butter, and coat the corn on the cob with the melted butter. Slice the cobs into large pieces.
  3. Prepare the fries. Peel the sweet potatoes. Slice them into fries lengthwise. Cook in a deep fryer, paying careful attention to their brownness.
  4. Cook the steak and the corn on the cob on a high heat, turning the corn regularly to brown each side.
  5. Serve the meat with a nob of Bordier Espelette Chilli Butter, a pinch of fleur de sel, and some chopped parsley.