Ribeye on the bone
with rosemary &
Truffle, Polenta &
Parmesan Potato Soufflé
Vin Santo Panna Cotta with Rhubarb and Blood Orange
Preheat oven to 180 degrees. Remove the meat from the fridge and sit at room temperature for 30 minutes.
Remove the outer packaging of the potato soufflé tray and place directly onto the middle shelf of the oven. Bake for 35 minutes until the potato has risen and the top is golden brown and crispy. Keep the oven door closed during cooking as it will help the potato rise. When removing from oven the potato will sink in a little bit. Serve immediately.
While the potato soufflé is in the oven, heat a frying pan on medium high heat. Rub the meat with a little oil and season generously with salt and black pepper on both sides. Sear the fat side of the meat first for 2 – 3 minutes by letting the fat render and turn golden brown. Turn onto one side and sear until dark brown- 2-3 minutes. Repeat on the other side. Add a large knob
of butter to the pan, baste the steak with the foaming butter on both sides.
If using an oven-safe pan, place the meat into the oven for 15 minutes. Alternatively, place on a hot baking tray first then put
in the oven.
Remove the meat from the oven, place onto a warm plate and add the anchovy butter allowing it to melt over the meat. Cover the meat loosely with tin foil and allow to rest for 10 minutes.
Remove the meat from the bone and carve across the grain into thick slices. Pour the resting juices over the meat and season generously with salt and black pepper. Divide steak and potato between two. Add rocket with some olive oil and season with salt and black pepper.
Remove Panna Cotta from the fridge just before serving. Scoop Rhubarb and Blood Orange compote on top of the Panna Cotta and serve immediately.
Store in fridge and use within 2 days of delivery.
Contains gluten, eggs, soy, dairy, fish (anchovy),
mustard & sulphites.