Roasted ribeye

Ribeye of Hereford beef with creamed parsley and a port and shallot sauce, confit of shallots and garlic, fricasée of girolles, and pommes parisienne

Roast beef is a British classic and always a showstopper. Here, tender ribeye of Hereford beef, caramelised on the outside and blushing pink on the inside, makes for an epic roast dinner. Wonderful marbling and that eye of fat render into the meat boosting the beefy flavour and juicy texture. And so much beef to go around. Taken to the next level with deeply delicious port and shallot sauce and creamed parsley. Served with noisettes of potato cooked in beef stock, confit garlic and shallot flavour bombs, and a fricasée of girolle mushrooms finished with fresh tomato and chives.

Ingredients

Feeds 8

  • 3kg Hereford ribeye

  • 2tbs rapeseed oil

  • 100g unsalted butter

  • 12 sprigs thyme

  • 2 sprigs rosemary

  • 5 garlic cloves, halved lengthways

  • 2 carrots

  • 1 onion

PORT SAUCE

  • 20 banana shallots

  • 600ml red wine

  • 300ml LBV port

  • 2 sprigs thyme

  • 1 bay leaf

  • 100ml red wine vinegar

  • 600ml veal stock; I use TRUEfood

  • 200ml chicken stock

  • 30g unsalted butter, cold and cubed

POMMES PARISIENNE

  • 4 large waxy potatoes

  • 2 garlic cloves

  • 6 sprigs thyme

  • 600ml beef stock

  • 50g unsalted butter

CONFIT GARLIC

  • 40 garlic cloves, skin on

  • 2 sprigs thyme

  • 1 small bayleaf

  • 20g unsalted butter

CONFIT SHALLOTS

  • 24 round shallots, skin on

  • 4 sprigs thyme

  • 1 small bayleaf

  • 30g unsalted butter

CREAMED PARSLEY

  • 600g fresh parsley leaves 

  • 200ml double cream

FRICASÉE OF GIROLLES

  • 75g unsalted butter

  • 1 banana shallot

  • 450g girolle mushrooms

  • 3 plum tomatoes

  • 2tsp chopped chives

Method

RIBEYE PREPARATION 

1. Trim the ribeye, removing any silverskin and excess fat. 

2. Arrange the sprigs of rosemary and thyme along the centre on the top side of the ribeye. Tie so the ribeye keeps its shape and the herbs stay in place.

3. Store uncovered in the fridge overnight for the surface to dry. This helps the crust form when searing.

Trimmed and tied ribeye of Hereford beef

PORT SAUCE

1. Peel and finely dice the shallots.

2. Infuse the red wine and port overnight with the shallots, thyme, bay leaf and red wine vinegar.

3. The next day, bring to a simmer and reduce by two thirds. 

4. Remove the herbs. Add the veal and chicken stocks then bring back to the boil. Reduce to coating consistency.

5. Pass the sauce and return the liquid to a clean pan. Cover and set aside until needed.

POMMES PARISIENNE 

1. Peel the potatoes and use a Parisienne to scoop out balls.

2. Simmer the potato balls in beef stock with a bruised garlic clove and sprigs of thyme. You want the stock to reduce to a syrup and glaze the potato balls without them overcooking and falling apart. Cover and set aside until needed.

CONFIT GARLIC AND SHALLOTS

1. Preheat the oven to 220C.

2. Wrap the garlic cloves in foil with the thyme, bay leaf, butter and a good pinch of salt. Repeat for the shallots.

3. Place the foil bundles onto a bed of rock salt on a baking tray then into the hot oven. Roast the garlic for 20 minutes and the shallots for 30 minutes.

CREAMED PARSLEY 

1. Plunge the parsley leaves into boiling salted water and blanch for 3 minutes.

2. Drain through a sieve. While still hot, squeeze the remaining liquid from the parsley. To do this, place the parsley inside folded muslin cloth then twist. Wear gloves. This helps retain as much colour and flavour as possible. 

3. Blitz in a blender while slowly adding the cream. Wrap the puree in clingfilm and refrigerate until needed.

RIBEYE ROAST

1. Remove the ribeye from the fridge at least an hour before cooking.

2. Cut the carrots in half lengthways and the onion into rings with a thickness matching the carrots. Set aside. 

3. Heat olive oil in a thick-bottomed pan large enough to fit the ribeye. Season the meat generously. When the oil is very hot, gently brown all over, about 45 seconds a side. 

4. Add half the butter and garlic cloves. When the butter is foaming, baste the ribeye, turning it every 30 seconds or so, for about 5 minutes. 

5. Lift the ribeye out the pan and arrange the carrots and onion as a trivet. Place the ribeye on top. Put the pan into a 220C oven. 

6. Every 5 minutes turn the ribeye, add a little more butter, and baste. For medium-rare, remove from the oven when the internal temperature is 48C. 

7. Transfer the ribeye to a wire rack over a tray. Pour over the pan juices and arrange the garlic and herbs on top of the meat. Rest in a warm place for 30 minutes. The internal temperature after resting should be around 54-56C.

Roasted ribeye of beef, resting on a tray for 30 minutes

FRICASÉE OF GIROLLES 

1. Clean and trim the girolles.

2. Finely dice the shallot. 

3. Blanch and refresh the tomatoes. Peel, deseed and cut the flesh into 1cm cubes. Set aside. 

4. Melt half the butter in a frying pan over a low heat. Sweat the shallots until soft and translucent.

5. Increase the heat to medium then add the girolles to the pan. Cook for a minute until liquid emerges from the mushrooms. Quickly drain the mixture through a sieve.

6. Return the empty pan to the heat. Add the remaining butter. Add the mushrooms and shallots back and cook for another minute.

7. Add the diced tomato and cook for a few more seconds until the tomato has warmed through.

Roasted ribeye carved thickly into steaks

TO SERVE 

1. Warm the plates.

2. Remove the garlic and shallots from the foil. Remove their skins and gently top and tail without crushing them. Pour the melted butter from the foil through a sieve and over the skinned garlic cloves and shallots. Keep warm.

3. Warm the potatoes in their glaze. Add butter while swirling the pan. Season to taste.

4. Gently warm the parsley purée in a dry pan. Don’t let it boil. Season to taste. 

5.Carve the ribeye into steaks then slice each steak. Let the carved meat rest for a minute.

6. Bring the sauce to a simmer. Off the heat, add the cold butter one cube at a time while swirling the pan to incorporate. Season to taste. 

7. Stir through the fricassé and finish with chopped chives.

8. Arrange slices of ribeye in the centre of the plate. Working around the circumference of the meat, place the potatoes, shallots, garlic and girolles in repeating order. Spoon sauce through any gaps between the slices of ribeye. Place a quenelle of creamed parsley on top.

Hereford ribeye, confit of shallots and garlic with a port and shallot sauce

Blushing pink roasted ribeye of Hereford beef with creamed parsley

Confit shallots and garlic, potato noisettes cooked in beef stock, fricasée of girolle mushrooms

RECIPE, MEATSimon Bakerbeef, ribeye, confit, pommes parisienne, fricasseeComment