Rib Eye On The Bone With Roasted Tomatoes And Parmesan Garlic Cream
Serves
4
Preparation
5
minutesCooking
25
minutesIngredients
500 g 500 cherry truss tomatoes
1 Tbsp 1 caramelised balsamic vinegar, plus extra
1.2 1.2 -1.5kg beef rib eye on the bone (Tara Valley)
300 ml 300 cream
½ Tbsp ½ dried oregano
70 g 70 parmesan cheese, grated
2 small 2 pears
Handfuls rocket leaves
2 2 -3 cloves garlic, crushed
- From your pantry
Olive oil, for drizzling
Salt and pepper, to season
Method
- Preheat oven to 180ºC fan-forced. Place the tomatoes on a baking tray lined with baking paper, drizzle with olive oil and caramelised balsamic vinegar, then season. Roast for 12 minutes.
- Pat dry the beef and season. In a hot frying pan on high heat, drizzle olive oil and sear the beef, for 3 minutes on each side, then place the steak in the oven for 5-7 minutes, depending on the thickness of the steak. Rest for at least 10 minutes.
- Meanwhile, add cream and garlic to the pan. Add oregano and bring to the boil, deglazing with beef juices.
- Turn heat down to low and add grated parmesan. Allow cheese to melt and incorporate into the cream until it thickens. Season with salt and pepper.
- Finely slice the pears and mix with rocket. Drizzle with olive oil and extra balsamic vinegar. Slice rib eye and serve with roasted tomatoes and parmesan garlic cream.
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