Instructions
Voorverhit die oond tot 200 °C.
1 Geur 4 prima riboogskywe met of sonder die ribbeen met sout en swartpeper. Braai 4 min. aan elke kant in ’n verhitte riffelpan oor hoë hitte. Pak op ’n bakplaat en rooster verder in die oond tot gaar na smaak - sowat 5-8 min. vir halfgaar/ pienk steak.
2 BOONTJIES: braai 125 g (½ pak) blokkies spek in 15 ml (1 e) verhitte olyfof avokado-olie oor hoë hitte tot bros. Haal uit die pan en hou eenkant.
3 Kap 1 stingel seldery, 1 groot ui, 3 klein preie, 3 klein wortels en braai in dieselfde pan met 5 ml (1 t) gekapte knoffel tot goudbruin. Gooi 60 ml (¼ k) witwyn by en laat wegkook. Voeg die spek by en meng 200 g (½ blik) kersietamaties en 1 x 400 g-blik cannelini-boontjies (met die sous) deur. Hou eenkant warm.
4 Maak ’n vinnige sampioensous deur 250 g (1 pakkie) gesnyde sampioene van jou keuse (soos knopie-, portobellini- of eksotiese sampioene) in 15 ml (1 e) verhitte olyfolie oor hoë hitte tot goudbruin te braai.
5 Gooi 45 ml (3 e) brandewyn of port by en laat wegkook. Voeg 125 ml (½ k) room by en laat kook tot verdik. Geur met sojasous na smaak, gemaalde swartpeper en neutmuskaat.
6 Indien jy jou sous dunner verkies, kan jy dit nou met ekstra room verdun.
7 Sny die riboog-steak in skywe en sit voor met die sampioensous en die Provensaalse boontjies waaroor basiliekruidblare gestrooi is.
English recipe
Rib eye steak with Provencal cannelini beans
Preheat the oven to 200 °C.
1 Season 4 prime rib eye steaks (with or without the rib bone) with salt and pepper. Fry 4 minutes on each side on a hot griddle pan over high heat. Place on a baking sheet and roast in the oven to cook to taste - about 5-8 minutes for undercooked / pink steak.
2 Fry 125g (½ package) diced bacon in 15 ml (1 tablespoon) heated olive or avocado oil over high heat until crisp. Remove from the pan and set aside.
3 Chop 1 stalk celery, 1 large onion, 3 small leeks, 3 small carrots and fry in the same pan with 5 ml (1 t) chopped garlic until golden brown. Pour over 60 ml (¼ cup) white wine and let it boil away. Add the bacon and mix through 200 g (½ can) cherry tomatoes and 1 x 400g tin of cannelini beans (with sauce). Keep warm aside.
4 Prepare a quick mushroom sauce: Fry 250 g (1 package) sliced mushrooms of your choice (like button-, portobellini- or exotic mushrooms) in 15 ml (1 tablespoon) heated olive oil over high heat until golden brown.
5 Pour over 45 ml (3 tablespoons) brandy or port and let it boil away. Add 125 ml (½ cup) cream and cook until thickened. Season with soy sauce, ground black pepper and nutmeg to taste.
6 If you prefer a thinner sauce, you can dilute it with extra cream.
7 Cut the rib eye steak into slices and serve with the mushroom sauce, basil and Provencal beans.