Roasted rib steak with golden chanterelles, pommes Anna and Bordelaise sauce

Season the rib steak generously with salt and pepper the night before and refrigerate. Leave the butcher's string on; it holds the shape during cooking.

Have the bone frenched, cutting the meat and fat away so the bone shows.

Take the steak out of the fridge one hour before cooking and bring it to room temperature. Cold meat lengthens the cooking time and the outside overcooks before the inside comes up.

For the Bordelaise, put the red wine, sliced shallot, carrot, mushrooms and garlic, the parsley, thyme and bay leaf in a saucepan. Bring to a simmer and simmer until almost all the liquid has evaporated.

Add the veal stock and the peppercorns. Simmer 10 to 15 minutes.

For the prune filling, put the chicken stock and the pitted prunes in a small saucepan, just covered. Bring to a simmer and cook 20 minutes, until the stock has evaporated and only the prunes remain.

Trim the potatoes into cylinders one and a half to two inches in diameter.

Finely chop the prunes and mix with the minced shallot and gray salt to taste.

Slice the potatoes a sixteenth of an inch thick on a mandolin into a bowl of cold water, working quickly so they do not brown.

Leave the potatoes in the cold water only about a minute; the aim is to remove some of the starch, not all of it. Washing off too much starch stops the slices sticking to each other and the cake falls apart.

Dry the slices. Put two tablespoons of the melted clarified butter in an eight inch oven-friendly non-stick skillet.

Lay one slice in the centre of the pan and overlap the rest around the edge. When the bottom is covered, sprinkle with kosher salt and pepper, then repeat for a second layer.

Spread half the prune mixture carefully over the potatoes, leaving a half inch border.

Add two more layers of potato, season with salt and pepper, spread the remaining prune filling, then two more layers of potato and season again.

Pour over the remaining clarified butter, around a quarter of a cup.

Cook over medium-low heat 3 to 4 minutes, shaping the cake gently with a spoon so no filling escapes.

Bake at 450F for 30 minutes.

Strain the Bordelaise into a small saucepan. It should come to about half a cup and be sauce consistency; reduce further if it is thin.

Wrap the exposed bone in aluminum foil so the steak sits flat, and pat the meat dry. A wet surface will not sear.

Add enough canola oil to cover the base of a heavy oven-proof pan and heat it high. Sear the steak 4 to 5 minutes on one side to a dark brown crust, then 2 to 3 minutes on the other.

Pour off most of the oil and add four tablespoons of butter.

Set the thermometer probes into the meat away from the bone. Roast at 450F, basting with the butter every five minutes, until the internal temperature reads 115F, about 20 to 25 minutes.

Soak the dried chanterelles in warm water about 20 minutes to rehydrate, then drain and squeeze out some of the moisture.

Rest the steak; the internal temperature carries up during the rest.

Cut the mushrooms into one inch pieces. Melt a tablespoon of butter in a pan over medium heat, add the mushrooms, season with salt and pepper, and cook until the moisture has evaporated and they look toasty.

Reheat the potato cake at 450F for 10 minutes until scorching hot, then invert it onto a plate.

Remove the probes, the foil and the string. Carve the steak against the grain and plate it with the mushrooms, the potato cake and the Bordelaise, garnished with parsley and thyme sprigs.