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REVERSE-SEARED RIB EYE WITH CUSTOM BRAND, CATAPULTED ROAST CARROT SAUCE, TIED POTATO ROLLS AND CRISP CAVOLO NERO

Serves
4
Prep
30mins
Cook
30mins
DIFFICULTY
medium
Ingredients
  • 4 x thick cut Manning Valley Naturally Rib Eye steaks
  • 1 tsp celery salt
  • 1kg carrots, peeled and chopped
  • ½ cup extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 2 tsp sweet paprika
  • 2 tsp ground turmeric
  • 175g unsalted butter, melted
  • 4 medium potatoes, sliced very finely
  • 1 tsp vitamin C powder
  • 1 bunch thyme, very finely chopped
  • 4 green shallots, sliced into strings
  • crisp cavolo nero and beef jus, to serve
Method
  • Season the steaks with celery salt and seal in individual vacuum bags. Put in a saucepan of hot (not boiling) water for 15 minutes, then set aside to cool. Meanwhile, toss the carrots in half the oil and season with salt and pepper. Roast in a tray over a trivet in a camp oven for 45 minutes, until well-softened. Add the spices, then purée until smooth.
  • Toss the potato slices with Vitamin C powder, then with the remaining butter. Arrange in overlapping rows to make a rectangle 20cm x 30cm. Scatter with thyme, salt and pepper, then roll up carefully. Wrap in baking paper and foil, then cook in the camp oven for 1 hour. Cut into portions, brown in a non-stick pan, then tie with shallot strings.
  • Drizzle the steaks with the remaining oil, then cook briefly over a high flame until browned. Char with a pre-heated brand, then serve with the potato rolls, carrot purée, crisp cavolo nero and beef jus.
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