Mattie Gajos – The Delph Beef Ribeye with Mustard Mash and Stuffed Onion Crust
- Prep time 20Min
- Cook time 2Hr
- Technique Roast
- Meat Beef
- Cut Rib Eye
- Serves 4
Beef Ribeye with Mustard Mash, Stuffed Onion Crust with Roasted Cherry Tomatoes
Ingredients
- Rolled ribeye steaks
- 3 carrots
- 6 red peppers
- 1 punnet chestnut mushrooms
- 6 large banana shallots
- 1 bunch cherry tomatoes on vine
- 2kg red potatoes
- 1 bunch tender stem broccoli
- Worcestershire sauce (to taste)
- English mustard (to taste)
- Mixed herbs (parsley\thyme\rosemary)
- 5 slices of bread parmesan
- Green peppercorns
- 500g double cream
- 200ml red wine
- 200ml beef stock
Method
- Roll the ribeye into the ballotine with a touch of salt, black pepper and garlic and leave to rest until ready for slicing and cooking.
- Peel carrots and chop into small pieces. Then, sweat off and cook until soft. In the meantime, roast the red peppers. Once roasted, remove the skin.
- Add the peppers to the carrots and cook out.
- Blend to a puree, then pass.
- Trim the shallot bottoms. Then, cut in half, season and either cook in a vac pack or in the oven covered in foil.
- Shred wild garlic and blend chestnut mushrooms.
- Pan fry the mushrooms in a pan until cooked. Then, add garlic and seasoning with a dash of Worcestershire sauce. Reserve the mix for later.
- Once the shallots are cooked and soft, scoop out the middle. Chop and mix it with the reserved mushroom mix.
- Using the mix, stuff the half onion boats and set aside.
- In the blender, combine a dash of oil, parmesan, herbs, salt and bread (without the crusts). Blend until combined.
- Either roll the mix between the parchment or leave as is if the rustic look is preferred. This is to be added onto the stuffed onion.
- Peel the potatoes and cut into smaller sizes to cook quicker. Add cold water with salt to a saucepan and bring it to boil. Once fork tender, drain and cook out in pan for another minute or 2 to evaporate the excess moisture.
- Pass through a masher or fine sieve. Then in a pan on low heat add butter, mustard and a dash of cream. Combine for a lovely smooth mash.
- Place the butter in a large, high-sided frying pan. Then, fry the shallots and peppercorns over a medium heat for 5 minutes, until the shallots have softened but not browned.
- Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 minutes.
- Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving.
- Roast off the cherry tomatoes in a pan, then in the oven for a few minutes until they have started to colour.
- Plate.
