Rib Eye with Celeriac Gratin and Garden Tabouli - Chef Recipe by Matt Sinclair

Rib Eye with Celeriac Gratin and Garden Tabouli - Chef Recipe by Matt Sinclair


Ingredients

2-4 rib eye steaks

Celeriac gratin:

40g butter
40g plain flour
400g milk
100g tasty cheese
1 tsp fresh cracked pepper
1 celeriac (approximately grapefruit size), shaved as thinly as possible
2 medium brown onions, sliced
Panko breadcrumbs
Salt

Garden tabouli:

1 cup mint leaves
1 cup flat leaf parsley
1 cup coriander leaves
2 cups shredded kale
1/3 cup currants
1/3 cup toasted pepitas

Dressing:

30mL pomegranate molasses
30mL extra virgin olive oil
50mL lemon juice
Zest of 1 lemon
1 clove garlic, finely grated
Generous pinch of salt

Method

Make sure the meat is at room temperature before you start cooking.

Celeriac gratin:

Preheat oven to 170 C. Melt butter in a heavy-bottomed saucepan, stirring occasionally mix in the flour and cook until the paste bubbles a bit, about 2 minutes. Don’t let it brown.

Add hot milk, continuing to stir as the sauce thickens. Bring to a simmer, add cheese, salt and pepper to taste. Lower the heat and cook, stirring continuously for 2-3 minutes. Remove from heat.

Grease a deep baking tray and place a layer of celeriac on the base, followed by a layer of onions and some of the sauce. Repeat process until all ingredients have been used, sprinkle top with Panko crumbs and a drizzle of olive oil.

Place in oven for 30-40 minutes, increase the heat at the end if you want more colour on top.

Garden tabouli:

Combine all dressing ingredients and place in a bowl with salad ingredients. Lightly massage the salad to soften the kale.

Rib eye:

Prepare the now room temperature steak by trimming, patting dry with paper towel and rubbing with some oil. Season both sides with generous amounts of salt.

Heat a heavy-based frypan on a medium-high heat and cook the steak for 4-5 minutes on each side to develop a nice crust. Depending on the thickness of the rib eye, cooking time will vary.

Tips:

For large rib eyes, remove from the fridge at least two hours before cooking, to allow sufficient time to get to room temperature.

Use a cooking thermometer to check the internal temperature for you desired outcome, as the most accurate way of cooking.

Credits: Australian Beef

Photo Credits: Australian Beef


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