Edison Anrango – The Rocket, Canary Wharf Aussie Ribeye Steak with Café De Paris Butter & Roasted Vegetables
- Prep time 20Min
- Cook time 20Min
- Technique Roast
- Meat Beef
- Cut Rib Eye
- Serves 1
Australian Ribeye Steak with Café De Paris Butter and Roasted Carrots, Broccoli, Sugar Snap Peas, and Cherry Tomatoes
Ingredients
- 255g rib eye steak
- 172g beef potatoes
- 60g café de Paris butter
- 1 serving chantenay carrots
- 1 serving tenderstem broccoli
- 1 serving sugar snap peas
- 90g cherry tomatoes on the vine
- 1g salt and pepper for seasoning
Method
- Cut the butter into 2 pieces, heat a pan with the butter, add the precooked vegetables.
- Place the vegetables into the oven at 200°C for approximately 2 minutes, turn and cook 2 minutes.
- Portion the beef potatoes, cut them into cubes.
- Deep fry the beef potatoes until golden and crisp.
- Cook the steak to the desired temperature.
- Place the vegetables at the bottom of the steak and collect all sauce from the pan.
- Finish with the other half of butter and a bit of seasoning
- Roast the cherry tomatoes and place them on the top of the steak and serve.
- Present as per photo.
