The last recipe I posted received a lot of attention, so here’s another, but more complicated one: Rib-eye steaks with a rosemary and garlic cream sauce, served with sauteéd mushrooms, asparagus and serrano parcels and chilli roasted baby potatoes. Just the thing after a long week. Cost: just under eight euro per serving.
This only got a phone photo as it was too nice to spend time photographing it…..
TIMING and multitasking is everything with this, and two ovens would be a help as well.
The whole recipe takes about 35-40 minutes start to finish. Best part is there is very little prep.
- Rib Eye steaks, not too thin.
- Serrano Ham
- Baby Potatoes
- Chilli sauce
- Fresh Rosemary -some sprigs and some roughly chopped
- Onions, red and white
- 3-4 Cloves of garlic crushed and roughly chopped
- Sea salt and black pepper
- Olive oil – good quality extra virgin is best.
- Balsamic Vinegar
- Parmesan cheese, grated
Steam the asparagus until it is just a little crunchy and then run it under cold water to stop it cooking on. I usually cut it in half and give the stalk end a little longer. Dry it. Wrap it in nice little bundles with the ham, arrange on a baking tray and sprinkle generously with some grated parmesan, season with salt and pepper and drizzle with olive oil. Set aside until it is time to put in the oven with the baby potatoes – for about ten minutes until the cheese has melted and the ham starts to cook a little. Alternately, grill them. Try to time it so they aren’t hanging around too long once cooked. (Just to admit that the ones in the photo are a little overdone)
Slice the mushrooms, put them in a saucepan with a sprinking of thyme and pepper, stir in some olive oil and some butter. Sauteé on a low heat, covered until cooked to taste. Re-season if necessary.
Put the baby potatoes on a roasting tray, with thinly sliced red and white onions, drizzle with chilli sauce and olive oil, about half and half or it gets a bit too sticky. Season with pepper and mix them all around until covered. Cook in the oven at around 180 degrees until done – Don’t let them get overdone. Toss them around half ways through. You could do them at 200 degrees but the onions might burn too much.
Now for the hard part. Your steak should be at room temperature to start. Marinade it in some olive oil, pepper and balsamic vinegar for half an hour or more. (but not too much of it). Next you need a heavy pan. Heat the pan as hot as it will go (that doesn’t mean that its glowing red, however). Make sure the steaks aren’t too oily. They go straight onto a DRY pan.The point of the next part is to get both sides sealed so that the steaks don’t dry out in the cooking – turning them over repeatedly is better than completing one side at a time. Put them on the hot pan and after thirty seconds turn them over, cooking the other side for thirty seconds as well. (If you can’t hear a good sizzling sound, you are in trouble, so once both sides are sealed, if the pan has started to cool down, set the steaks aside for a minute, dry the pan (reserving any juices) and heat it up again. Use two pans if needs be). Turn them back over and give them about a minute for each side, (by now it’s not more than 3 minutes since you started) add a good sized piece of butter, some chopped garlic, a little olive oil and the rosemary to the pan, scattering it on the steaks. Season with salt and pepper. Turn them over fairly quickly a few times to absorb the flavours and then put the steaks and the juices from the pan on a baking tray. Put this into another oven at around 140 degrees for not more than ten minutes to relax the meat and finish it off. All of this gets you a nice pink steak with a crunch to the outside, but not too rare. If its overcooked it won’t be nearly as nice – you may need to experiment the first few times.
Plate everything up as fast as you can. (having warmed the plates thoroughly first) Sprinkle some sea salt on the asparagus and the potatoes. Put the baking tray with the juices over a moderate heat and stir in some cream and add a bit of butter too. Check the seasoning. Pour the sauce over the steak and serve as quicly as possible.
Serve with a good solid red wine.
Recipes and content © Ger Lawlor 2016 http://www.gerlawlor.com