Bob Carruthers – West London College Ribeye Steak, Crispy Enoki Mushroom & Tomato Salsa
- Prep time 20Min
- Cook time 30Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Rib Eye
- Serves 4
A beautifully seared ribeye steak, served with crispy tempura Enoki mushrooms, a tangy heritage tomato and shallot salad, all enhanced with a rich butter and herb dressing.
Ingredients
- 5 x 250g ribeye steaks
- 200g shallots
- 5g Maldon salt
- 200ml olive oil
- 100g tempura flour
- 300g heritage tomatoes
- 1 small bunch parsley
- 1 small bunch rosemary
- 2 cloves garlic
- 1 small bunch thyme
- 50g butter
- 20ml sherry vinegar
- 300g Enoki mushrooms
- 50g tempura batter mix
- 300ml sparkling water
Method
Prepare the steak:
- Allow the ribeye steaks to come to room temperature.
Cook the steak:
- Heat a heavy-based pan with olive oil. Season the steaks with Maldon salt.
- Cook the steaks for 3 minutes on each side. Add butter, thyme, and garlic to the pan.
- Spoon the pan juices over the steaks.
- Remove the steaks from the pan and let them rest. Keep the pan aside for later use.
Make the tempura batter:
- While the steak is resting, prepare the tempura batter for the Enoki mushrooms.
- Lightly dust the mushrooms in dry tempura flour, then dip them in the tempura batter.
- Add the battered mushrooms to the same pan used for the steak and cook until golden brown.
Prepare the tomato mixture:
- Quarter the heritage tomatoes and remove the seeds. Dice the tomatoes into small pieces and place them in a mixing bowl.
- Finely chop half of the shallots (about the same amount as the tomatoes) and add them to the bowl.
- Add olive oil and sherry vinegar, and season to taste.
