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Rib eye steak with roast root vegetables
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3 tbsp olive oil
2 large onions, thinly sliced
4-5 thyme sprigs
50g duck fat
2 small red potatoes, peeled
50g butternut squash, peeled and deseeded
50g celeriac, peeled
1 small parsnip, peeled
1 medium echalion shallot, halved lengthways
8 brussels sprouts, trimmed and leaves separated
½ tsp smoked paprika
2 rib eye steaks
1 rosemary sprig
1 garlic clove, crushed
100g unsalted butter
50ml red wine
150ml fresh beef stock
100ml Waitrose 1 demi-glace meat stock
1. To make the caramelised onions, heat a deep pan and add 2 tbsp olive oil. Add the onions and thyme (reserving 1 sprig) and cook gently, stirring often, until the onions are soft and translucent (about 25 minutes). Remove the thyme sprigs and set aside.
2. Meanwhile, preheat the oven to 180°C, gas mark 4; heat the duck fat in a roasting tray in the oven. Cut the potatoes, squash, celeriac and parsnip into evenly sized cubes, roughly 2cm. Add all the vegetables, apart from the sprouts, putting the shallot halves cut-side down. Season and roast for 25-30 minutes, tossing gently halfway. When they are cooked, toss the sprout leaves through the hot vegetables and season with salt and smoked paprika.
3. To cook the steak, heat a griddle or frying pan and add the remaining 1 tbsp oil. Season the steaks and place in the pan to colour, adding the rosemary, garlic, remaining thyme and 50g butter. Cook for 4-5 minutes for medium rare, turning halfway. Remove from the pan and keep warm on a plate. Pour out the fat, herbs and garlic and carefully wipe out the pan before returning to the heat. Add the wine and port and reduce by a third, then add the stock and reduce by half. Add the demi-glace and bring to the boil, simmering to a good sauce consistency. Just before serving, whisk in the remaining 50g butter. Place the steak on plates with the vegetables and onions, then serve with the sauce.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.