Rib Eye Fillet and Hunter Shiraz By The Fire

Let’s have a look at food and wine pairing. Just in case you haven’t been outside all week – Winter is here!

What better way to celebrate the change in season, but to get stuck into a big piece of red meat, with a Tower Estate Shiraz and settle in by an open fire.

Now that we have your attention and your mouth watering, we have a great recipe for you. Executive Chef George Francisco has got a fantastic Rib Eye fillet recipe for you to try out.

And if you are in the Hunter Valley this weekend, you can always call into Roberts Restaurant and get George to cook it himself; after all this awesome dish is on the current menu.

download it here

Enjoy.

Rib Eye Fillet and Hunter Shiraz By The Fire

 

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Oven roasted Ranger’s Valley rib eye Black pepper blistered green beans, rich puréed potatoes béarnaise sauce, jus.

Author: George Francisco

Recipe type: Winter Meal

Cuisine: Comfort

Serves: 6

Ingredients

• Oven roasted rib eye:
• 2 kilos Ranger’s Valley rib eye
• sea salt
• black pepper
• Black pepper blistered green beans:
• 480 grams green beans
• 100 grams butter
• 10 grams freshly ground black pepper
• 8 eschallots
• 30 grams corn flour
• 120 ml vegetable oil
• sea salt

Instructions

1. Oven roasted rib eye:
2. Rub sea salt and black pepper all over the rib eye. Warm a thick large pan or barbeque until very hot. Place rib eye in pan and brown each side very well. When all sides are browned. Place on baking pan and roast in 200 degree oven until it is cooked to your liking. The recommendation is 40 minutes at 180 degrees and then rest the beef in a warm place for 30 minutes.
3. To serve re warm if necessary in the oven or just slice and plate as it is.
4. It is recommended to serve the roast rib eye with black pepper blistered green beans, rich pureed potatoes, béarnaise sauce, jus and any condiments you find necessary.
5. Black pepper blistered green beans:
6. Trim the green beans of any woody ends. Slice 4 of the eschallots thinly and toss in the corn flour. Heat the oil in a sauce pan until 170 degrees. Fry the  schallots in the oil stirring carefully to ensure they brown evenly. When light brown and toasted remove from oil. Blot dry on paper towels and season lightly with sea salt. Reserve until ready to serve the beans.
7. Soften the butter. Dice the remaining eschallots.Sauté lightly in a sauce pan with a touch of oil until transcucent. Remove from pan and add to softened butter. Add freshly ground black pepper to the butter. Season lightly with sea salt and then mix the butter well.
8. Bring water to a boil in a pot and heat a sauce pan to very hot. Add the trimmed beans to the water and cook until al dente. Remove the beans from the water and immediately add to the very hot sauce pan. This will blister the beans. Saute the beans for a few seconds and then add the butter mixture to the beans and season with a bit of sea salt. Cook the beans until they are well blistered and coated with the butter.
9. Serve in a dish with the fried eschallots sprinkled on top.