Roasted rib eye of beef with cracked black pepper recipe
- 2.2 kg (4.9lbs) rolled rib eye of beef off the bone. You can also use sirloin or top side if you prefer.
- 2 tbsp cracked black pepper
- 1 splash of vegetable oil
- 700 g (24.7oz) mixed wild mushrooms
- 100 ml (3.5fl oz) olive oil
- 2 celeriac
- 400 ml (14.1fl oz) milk
- 400 ml (14.1fl oz) double cream
- 1 tablespoon of creamed horseradish
- 75 g (2.6oz) butter
- Pre heat the oven to 180c.
- Place the beef on a clean kitchen work surface and rub the cracked pepper all over.
- Meanwhile heat a large frying pan or a roasting tray and add a splash of vegetable oil.
- Sear the beef on all surfaces until brown in colour before transferring the beef to a roasting tray, and place in the oven.
- The beef will need at least 1 hour in the oven.
- For the celeriac puree: peel and dice the celeriac.
- Place in a pan and pour over the milk and cream, bringing to a simmer.
- Cook until the celeriac is soft then drain off the milk and cream, reserving the cooking liquid Crush the celeriac with a fork or potato masher if you want it to be really smooth you could blend it in a liquidiser.
- Add back enough of the cooking liquid to create a good creamy texture and flavour.
- Add a spoon of horseradish and the butter then stir in.
- Insert the digital probe into the centre of the beef when it reads 140c it will be medium rare after its been rested.
- At this point remove from the oven and allow the meat to rest at kitchen temperature for 30 minutes.
- Meanwhile heat a frying pan, add the olive oil and fry the wild mushrooms until caramelised, then season the mushrooms.
- Carve the beef into thick slices and lay on a wooden board or platter and scatter over the wild mushrooms.
- Serve with the celeriac puree.
beef, black pepper, vegetable oil, mixed wild mushrooms, olive oil, celeriac, milk, cream, horseradish, butter
Taken from www.lovefood.com/guide/recipes/23013/roasted-rib-eye-of-beef-with-cracked-black-pepper-recipe (may not work)