Jul 14 2026
Restaurants›Swift's Attic›Fe Fi Fo Fum Recipe

Fe Fi Fo Fum Recipe

Inspired by Swift's Attic
Time1h
Serves2

Brioche Bun, 8oz Ribeye patty, Smoked Cheddar, Pea Tendrils, Cured yolk Aioli, Steak fries

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Ingredients

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Brioche Bun

Ribeye Patty

Toppings

Cured Yolk Aioli

Steak Fries

Method

Preparing the Steak Fries

  1. 1

    Bake the Fries

    Preheat your oven to 425°F (220°C). Cut the potatoes into wedges and place them in a bowl. Toss with olive oil, salt, and pepper. Spread them out on a baking sheet and bake for 30-35 minutes until golden and crispy.

Cooking the Ribeye Patty

  1. 2

    Season and Grill

    Season the ribeye patty with salt and pepper. Preheat a grill or skillet over medium-high heat. Cook the patty for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Making the Cured Yolk Aioli

  1. 3

    Prepare the Aioli

    In a bowl, whisk the egg yolks with lemon juice and garlic. Slowly drizzle in olive oil while whisking continuously until the mixture thickens. Season with salt to taste.

Assembling the Burger

  1. 4

    Build the Burger

    Toast the brioche buns. Place the cooked ribeye patty on the bottom half, top with smoked cheddar, pea tendrils, and a generous dollop of cured yolk aioli. Place the top half of the bun on and serve with steak fries on the side.

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