Saturday, July 2, 2011



INGREDIENTS:     (  serves  4 )

4    ribeye  steaks,  each  approx.  250  g
2   tbs  clarified butter
2-3  springs  rosemary
Sea salt

For the gravy
350  ml  beef stock
1  carrot
1  small potato
250  g  shallots
1  clove  garlic

For the fried breadcrumbs
4-6  breadcrumbs
Egg yolk
6  tbs  clarified butter

  • For the gravy, put the stock and the peeled and chopped carrot and potato in a pan. Simmer over a medium heat for 1-1 1/2  hours, adding more liquid if necessary.
  • Then strain through a sieve. Peel and dice the shallots and garlic, add to the sauce and simmer gently for a further 15 minutes.
  • Meanwhile trim a little fat from the meat ( but not all of it ). Chop the fat and reserve for the fried breadcrumbs. Season the meat with pepper and quickly brown on both sides in clarified butter, season with pepper and wrap in aluminium foil with the rosemary and sea salt. Put into the oven at 180c for 15-20 minutes.
  • Meanwhile mix the chopped fat with the breadcrumbs and egg yolk. Season lightly with salt. Heat the clarified butter in a small pan and crumble in the mixture. Fry until crisp and drain on a paper towel.
  • Take the meat out of the oven and serve on boards garnished with rosemary and breadcrumbs. Serve the gravy separately.
TIPS : The ribeye cut refers to a beef rib that has had the 6th through the 12th rib bones removed leaving just the rib-eye  muscle. It is tender, flavourful, and expensive. Remember to buy steak knifes... People always forget about steak knives until they plate the steak..

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