Podcasts Arts Random Yummy Random Yummy Ep024 | Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad

Random Yummy Ep024 | Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad

Published: Jan. 4, 2020, 8:53 a.m.

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Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad.

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Show notes at https://yumlum.co/35nRala

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Last Saturday before I left for Brisbane I noticed that Coles had these large rib eye bone in steaks for sale. I really wanted to buy one just in case there were none available when I arrived back in Canberra. I worry though about power outages and the last thing I wanted was putrefying meat in a hot freezer when I returned.

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Fortunately, Coles had some available on Friday night when I got back into Canberra.

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Ingredients

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  • Butter
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  • Chives
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  • Coriander
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  • Cos lettuce
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  • Cream
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  • Fennel
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  • Green peppercorns
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  • Iodised salt
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  • Lime juice
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  • Lime zest
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  • Orange juice
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  • Orange zest
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  • Parsley
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  • Queensland nut oil
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  • Radish
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  • Red onion
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  • Rib eye fillet bone in
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  • Sherry
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  • Spring onions
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  • Tomatoes
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Instructions

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  1. Unwrap the meat and dry the surface with absorbent kitchen paper.
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  2. Season the surfaces of the meat with iodised salt.
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  3. Place the meat on a rack and refrigerate overnight to dry brine.
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  4. Remove the zest from an orange and a lime.
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  5. Remove the juice from an orange and a lime.
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  6. Slice radishes and cross slice fennel and red onion.
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  7. Cover the radish, fennel, red onion, lime zest, and orange zest with the juice from the orange and lime.
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  8. Refrigerate the pickling radish, fennel, and red onion for about one hour.
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  9. Shred a cos lettuce.
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  10. Chop parsley.
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  11. Chop coriander.
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  12. Cut cherry tomatoes in half.
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  13. Put the lettuce, parsley, coriander, and tomatoes in a mixing bowl.
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  14. Drain the pickling juices from the radish, fennel, and red onion and mix with the lettuce, parsley, coriander, and tomatoes.
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  15. Preheat an oven to 200 \\xb0C (392 \\xb0F).
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  16. In a hot frypan add some high vapour point oil, e.g., Queensland nut oil along with a knob of butter.
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  17. Sear the steak in the butter.
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  18. Insert a meat thermometer and put the meat on a rack in the oven.
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  19. Cook until the internal temperature reaches about 57 \\xb0C (134 \\xb0F).
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  20. Allow the meat to rest for about 10 minutes.
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  21. With a boning knife remove the rib bone.
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  22. With a sharp cook\'s knife slice the steak.
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  23. Chop the chives and spring onions.
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  24. Open a tin of green peppercorns and drain the brining fluid.
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  25. Reheat the frypan and then added the chopped chives, spring onions, and green peppercorns and saut\\xe9 to absorb the burnt butter and beef fat.
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  26. Add a splash of sherry and cook off the alcohol.
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  27. Add some cream and cook until a sauce has been formed.
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  28. Plate up the rib bone and place the salad next to it.
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  29. Lay slices of steak over the salad and add the green peppercorn cream sauce on top of the steak.
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  30. When finished gnaw the meat off the rib bone.
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