Dry Aged Rib Eye with Parsnip Puree, Garlic Mushrooms & BBQ Sauce

 

Serves 4

Ingredients

  • 4 x 450g dry aged Rib Eye 

  • good quality BBQ sauce

Confit Garlic Puree*

  • 100g garlic cloves, peeled 

  • 300ml milk

  • 150ml extra virgin olive oil

For the Garlic Mushrooms

  • 250g Shimiji mushrooms

  • 250g oyster mushrooms

  • Extra virgin olive oil

  • Knob of butter

  • Confit garlic puree*

  • ½ bunch parsley, julienned

  • Sea salt and freshly ground black pepper

For the Parsnip Puree

  •  500g parsnips, peeled and sliced thinly

  • 100g unsalted butter

  • 250ml cream

  • Extra virgin olive oil

  • Sea salt & freshly ground black pepper

Method

For the Confit Garlic Puree

  1. Place the peeled garlic in a pot and cover with 200ml of milk.

  2. Bring to the boil and strain, repeat another two times and rinse the garlic off in cold water.

  3. Return garlic back to a clean pot and cover with the extra virgin olive oil.

  4. Slowly cook the garlic on a low heat until tender.

  5. Remove the garlic with a slotted spoon and place in a blender.

  6. Begin blending, adding a little olive oil to form a paste, season.

  7. Use as required.

For the Parsnip Puree

  1. Place the butter and a little olive oil in a pot at medium to high heat then add the sliced parsnips.  

  2. Cook with the lid on until the parsnips are tender, then add the cream and continue cooking until the parsnips resemble a soft mash.

  3. Scoop out the parsnip mixture and blend in a food processor until very smooth, season with sea salt & freshly ground cracked pepper.

For the Garlic Mushrooms

  1. Place a large frypan on the stovetop at medium to high heat.

  2. Add a little olive oil and the mushrooms and cook for 3 to 4 minutes stirring at 30-second intervals.

  3. Add the knob of butter, confit garlic puree, parsley and seasoning and cook for another 2 minutes. 

  4. Remove the pan from the heat and cover to keep warm while the beef is cooking.

For the Beef

  1. Pre heat a BBQ to medium-high heat.

  2. Season the rib eyes and seal on the BBQ for 3 minutes on each side.

  3. Turn down the BBQ to low and shut the lid, cook for another 5 to 8 minutes for a medium cooking degree.

  4. Remove beef and rest them on a tray which has been covered with tin foil for 5 8 minutes.

To serve

  1. Place the rib eyes on serving plates with the garlic mushrooms and a side of parsnip puree.

  2. Serve with a good quality bbq sauce.

 
RecipesLuke Mangan