Rib eye steak with red wine jus on a duo of veggie mash with wilted greens – Carey Boucher Erasmus

Carey Boucher Erasmus's Rib eye steak with red wine jus  on a duo of veggie mash with wilted greens

Carey Boucher Erasmus’s Rib eye steak with red wine jus
on a duo of veggie mash with wilted greens

The jus
200 g beef or lamb bones
1 T vegetable oil, 1 T butter
2 sticks celery, chopped
2 carrots, sliced
1 onion, roughly chopped
1 T dried rosemary
½ t dried thyme
3 bay leaves
500 ml good quality red wine – try cabernet sauvignon or pinotage
+- ¼ c cream
Salt and pepper to taste

In a medium pot, brown the bones in the oil and butter, then remove.
Add the vegetables and dried herbs and sauté until aromatic and softened. Add bones back to the pot and add the wine.
Bring to a gentle simmer (uncovered) and cook away for at least 1 hour. Then strain all the bones etc. out of the wine. Put infused wine back onto the stove and continue reducing until it becomes thicker and flavourful. Should be reduced by at least half.

Beetroot mash:
200 g baby beetroot, boiled until tender
2 sweet potatoes, peeled and boiled until tender
1 T butter
Salt and pepper

Peel the beetroot and add to the strained cooked sweet potatoes. Add the butter and mash until there are no more lumps, use a hand blender to make the mash nice and smooth. Season to taste.

Cauliflower mash:
1 small head of cauliflower broken into small florets
1 T butter
+- 1/3 c (80 ml) cream
pinch of nutmeg
Salt and pepper to taste

Boil the cauliflower until very tender. Then place in a sieve and use the back of the spoon to squash out any excess liquid. Pot put back into an empty pot with butter, cream and seasoning and heat through. Use a hand blender to make the cauliflower silky smooth.

Steaks:
2 juicy rib eye steaks (remove from fridge 30 minutes before cooking)
1 T butter 1 T oil
Salt and pepper to taste

Heat the butter and oil in a large frying pan. Lightly season the steaks and sear until browned on both sides then cook over a moderate heat for +- 3 minutes a side(depending on thickness) for medium rare. You will see blood droplets rising to the surface of the steaks – then you know the steaks are medium rare. Allow to rest for 5 minutes covered foil before serving.

Finish off the jus: Pour the reduced stock into the pan (to get the flavours of the steak) and simmer until reduced to a consistency you desire. Add cream, heat though and season to taste.

Wilt 100 g of spinach in a pan with salt, pepper, and lemon juice and zest.

Serve: Spoon the duo of mash onto 4 plates, top with wilted spinach and steaks. Spoon the jus generously over the steaks. Or serve on the side. Eat immediately.

Carey Boucher Erasmus

Carey Boucher Erasmus

Carey Boucher Erasmus is a well known food consultant, food writer, recipe developer, food ambassador and teacher.  Her website http://bitsofcarey.co.za is well worth a visit.

Michael’s wine recommendation – click here

Morgenster Lourens River Valley 2003

Morgenster Lourens River Valley 2003

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