Rib eye of beef with rosti, Madeira and wild mushrooms

Lip smacking rib eye, buttery rosti and a rich red wine and Madeira sauce create a feast of flavours from Mike Robinson
By Mike Robinson
Rib eye of beef with rosti, Madeira and wild mushrooms
  • Rating:
  • Serves: 1
  • Cook Time:
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

For the roast garlic puree

  • 1 whole head garlic
  • 1 tbsp olive oil
  • 0.5 tsp thyme, leaves only
  • 1 tbsp lemon juice

For the beef

  • 1 rib-eye steaks
  • 3 tbsp vegetable oil
  • 1 pinches black pepper

For the rosti

  • 1 large baking potato
  • 50 g butter, melted

For the sauce

  • 50 g butter
  • 12 shallots, peeled
  • 100 g chanterelle mushrooms
  • 50 ml madeira
  • 50 ml red wine
  • 50 ml beef stock, dark

Method

1. To make the garlic purée, set the oven to 180C/gas 4. Cut the garlic in half and drizzle with the oil. Roast for 30 minutes until soft. 2. Squeeze the garlic cloves from their skin and mix with the thyme and lemon juice. 3. Heat a griddle pan until smoking. Rub the beef with vegetable oil and season with pepper. 4. Cook the beef for two minutes. Turn and cook for a further two minutes. Remove from the pan and leave to rest. 5. Peel and grate the potato, squeeze to remove any water and place in a bowl. Add the melted butter and season. 6. Heat a frying pan and place a ring mould in the middle. Spoon in enough potato to make a rosti one centimetre thick. 7. Remove the mould and cook for three minutes on each side. 8. Meanwhile, make the sauce. Add half the butter to a pan and wait till it foams. Add the shallots, and then the mushrooms. 9. Pour in the Madeira, red wine and stock and any juices from the beef pan. Reduce for two minutes until half the mixture is left. Season and drop in the remaining butter. This will glaze and thicken the sauce. 10. Place the rosti in the middle of a big white plate. Slice the beef into 8 slices and arrange on the rosti. Dot the mushrooms and shallots around the rosti followed by the sauce. Top with garlic puree and serve immediately.

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