Rib eye with caramelised root vegetables
This quality steak for eight is the perfect show-off dinner party dish
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 2 hours
- SHAPING THE BEEF - Wet the surface of a very large chopping board or work surface to help the clingfilm stick. Roll the clingfilm towards you to cover the board then flatten it with a teatowel. Use a knife or scissors to trim the clingfilm, then repeat until there are 4 or 5 layers on the board. If using normal clingfilm, roll two pieces out and overlap then repeat as above.
- Put the rib eye at one end of the clingfilm, then roll it up slowly and very tightly, stretching the clingfilm as you go. The tighter the roll the more it will help the beef set in shape and give neater slices - which makes it good for portion control, too. Roll up tight at both ends, like a Christmas cracker, and tuck them under (no need to tie). Wrap in a final layer of clingfilm and put it in the fridge while you prep the veg.
- PREPARING THE VEGETABLES - Par-boil all the veg in separate batches for 6-8 minutes until barely tender. Heat a little olive oil in a frying pan and add the onions. Sprinkle with 1 tbsp caster sugar and start to brown. Add the carrots and a little more oil, 1 tsp honey, a splash of sherry vinegar and a good splash of water (adding the water helps the veg to soften). Season. Bubble everything together gently for 10 minutes or so. Test with the point of a knife, you want the veg tender but with a bit of bite and caramelised. Add more water if needed, to help them along. When cooked, pile all the veg onto a serving platter and mix together.
- Wipe out the pan and caramelise the potato and swede using the same method. Finally, cook the turnips and salsify in exactly the same way but using 2 tbsp sugar to counteract the bitterness of the turnips, stirring every so often. These should be ready in around 10 minutes. Keep warm in the oven heated to 150C/fan 130/gas 2.
- COOKING THE BEEF - You'll need a good carving knife - I use a long flat ham or smoked salmon knife but any carving knife will do, just don't use a serrated knife or you'll rip the clingfilm and the meat. Slice into 8 even steaks (it's a good idea to score this before carving so that each piece is the same size). Keep the clingfilm around each piece while you generously season both sides. Heat some olive oil in a pan with a few unpeeled cloves of garlic, crushed lightly with the flat of your hand, and a few sprigs of rosemary.
- Remove the clingfilm from the first piece of meat and put the steak in the pan. Leave it alone for 31/2 minutes for medium - don't be tempted to prod it or touch it, it's a lean piece of meat that will cook quickly. Turn it over and let it cook for another 31/2 minutes, adding 2 knobs of butter to the pan, and spooning this over the steak for the last minute or 2. This adds a nutty flavour to the meat. Now leave it to rest for 5 minutes. Repeat with the remaining slices.
- Obviously if you have a couple of nice big frying pans you can do several pieces at once, and if you are entertaining and would rather not be in the kitchen, colour the steaks on both sides in a hot pan with the garlic and rosemary ahead of time (for around 1 minute each side) and lay on a baking tray. Then all you need to do is give them 8 minutes in an oven heated to 200C/fan 180C/gas 6. In the last minute of cooking, put a knob of butter on each steak to melt.
- SERVING - Slice each piece of beef on the diagonal. Spoon the veg onto hot plates and set the meat on top and spoon any juices over.
733 kcalories, protein 56.3g, carbohydrate 41.2g, fat 39.3 g, saturated fat 17.4g, fibre 5.4g, salt 0.63 g
Recipe from olive magazine, April 2007.
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Ingredients
- 2kg rib-eye beef off the bone and trimmed (if serving 6 people, buy 1.5kg)
- 3 large carrots , peeled and cut into neat 3cm-square cubes
- 1kg Charlotte potatoes , peeled and cut into neat 3cm-square cubes
- 1 swede , peeled and cut into neat 3cm-square cubes
- 25 pickling or pearl onions or small shallots , peeled
- 4 turnips , peeled and cut into wedges
- 4 sticks salsify , peeled and cut into diagonal lengths (optional, you'll find this in good greengrocers)
- olive oil
- 4 tbsp caster sugar
- 3 tsp honey
- sherry vinegar
- a few cloves garlic
- small bunch rosemary
- butter
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 2 hours
Ingredients
- 2kg rib-eye beef off the bone and trimmed (if serving 6 people, buy 1.5kg)
- 3 large carrots , peeled and cut into neat 3cm-square cubes
- 1kg Charlotte potatoes , peeled and cut into neat 3cm-square cubes
- 1 swede , peeled and cut into neat 3cm-square cubes
- 25 pickling or pearl onions or small shallots , peeled
- 4 turnips , peeled and cut into wedges
- 4 sticks salsify , peeled and cut into diagonal lengths (optional, you'll find this in good greengrocers)
- olive oil
- 4 tbsp caster sugar
- 3 tsp honey
- sherry vinegar
- a few cloves garlic
- small bunch rosemary
- butter
733 kcalories, protein 56.3g, carbohydrate 41.2g, fat 39.3 g, saturated fat 17.4g, fibre 5.4g, salt 0.63 g
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