Braised Rib Eye with Mash Potato and Honey Beans

When my dad came home from the butcher with seven pieces of (in my eyes) huge Rib Eyes I virtually had a heart attack – I mean who the hell is he trying to feed… an army?! I wish to inform you that I did hide some; whilst he was busily working I got the container out and tucked three steaks away for another time and thank heavens I did so! Trust me you only need one Rib Eye per person – no matter how big they are!

The marinations on the meat

Anyway now to the crux of the meal, the delicious and utterly scrumptious meal…. I decided to braise the Rib Eye. I wanted to try something new and more than anything I wanted the meat to be really tender, this is why I decided to braise it in the oven. I laid the steaks on a bed of leeks, onions and carrots which infuses the steak with an earthy Italian aroma, but more beautifully it provides a lovely sauce to eat with the steak. This paired with garlic mash and honeyed beans, is so beautiful!

 

The honeyed beans are lovely! They are so simple to make – all you need is a wok some butter and olive oil, sesame seeds and some beautiful honey! Everyone loves them and they are perfect alongside mash and a nice cut of meat.

Braised Rib Eye

Serves 4

Ingredients:

4 Rib Eye Steaks

4 Small Brown Onions, sliced

3 Cloves of Garlic, cut into 3

1 Carrot, sliced

1 leek, sliced

6 mushrooms, cut into quarters

½ cup of extra virgin olive oil

1½ cups of vegetable stock

1 teaspoon of fresh oregano

½ teaspoon of paprika flakes

Salt and pepper to taste

Method:

Pre-heat oven to 180 degrees Celsius. Place half the olive oil on the base of a Bessemer dish (or wide circular oven dish) and place the onions, carrot and leeks on top. Place the steaks on top of the bed of vegetables and prick the stakes with a knife to make a tiny pocket to put the small pieces of garlic in. Season steak with oregano, paprika, salt and pepper. Place the remaining olive oil on top and pour in the pockets between the steaks the vegetable stock. Place foil over the baking dish and prick random holes into the foil (to allow for air), place the lid on top. Place in the oven and cook for 1 hour and 45 minutes to 2 hours. At the 1 and half hour mark take the lid off and increase to 200 degrees Celsius to brown also at this point add the mushrooms. Allow to rest for 10 minutes, once cooked.

 

Mash potato

Ingredients:

10 Blue eye potatoes, peeled

2 tablespoons of cream

2 tablespoons of butter

1 tablespoon of parsley chopped

½ cup of freshly grated parmesan (I use Grand Padano)

Salt and pepper to taste

Method:

Boil the potatoes in a pot of salted water until soft when pricked with a skewer. When cooked, strain and allow to cool for 2 minutes. Gradually place potatoes through a potato sieve. Add butter, cream, parsley and parmesan. Whisk and keep warm until ready to serve.

Honeyed Beans

Ingredients:

1 Bunch of Broccolini

250g of green beans, ends cut

1 tablespoon of butter

1 tablespoon of extra virgin olive oil

1 tablespoon of sesame seeds

1 tablespoon of honey

Salt and pepper

 

Method:

In a large wok pan heat the oil and butter. Add the sesame seeds and cook for 1 minute until starting to go golden. Add the broccolini and beans and season with salt. Fry for 5 minutes. Add the honey and fry until desired texture. Check seasoning.