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Valentine Warner’s Rib of beef with creamed spinach and chips
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1 rib of beef (or 4 large rib eye steaks)
1 tsp dried oregano
1 tsp fennel seeds
1 tbsp fresh rosemary, chopped
1 lemon, for serving
For the spinach:
2 x 100g bags of baby leaf spinach
20g pack tarragon
2 tbsp full fat crème fraîche
For the French fries:
Sunflower oil for deep frying
750g Maris Piper Potatoes, cut into 1cm fries
2 tsp chives, finely chopped
1 tbsp parsley, finely chopped
1 clove Cooks’ Ingredients Green Garlic, finely chopped
Or if you're short of time, feel free to use frozen chips!
1. Preheat the oven to 180oC, gas mark 4. Place the beef in a roasting tin, scatter with the dried oregano, fennel seeds and rosemary. Grind over some pepper and drizzle with a little oil.
2. Cook until desired doneness is achieved for 1 hour 40 minutes for medium (25 minutes per 500g + 25 minutes). Season with salt, then remove the meat from the oven and allow it to rest.
3. Thoroughly wash the spinach and drain. Melt the butter in a large frying pan, then add the spinach and cook until it totally collapses. Drain in a sieve. Flop the spinach back into a saucepan or jug, add the tarragon and blitz with a stick blender. Add a good grating of nutmeg and then stir in the crème fraîche. Season with salt and pepper. Leave to one side for gentle reheating.
4. Heat the oil in a deep fat fryer. Fry the chipped potatoes in 2 batches for 5-7 minutes until golden and cooked through. Gently reheat the spinach.
5. Drain the fries thoroughly then toss in a bowl with salt and the herbs and garlic.
6. Slice the beef and serve with a small wedge of lemon, the creamed spinach and a good pile of fries.
© Copyright Valentine Warner