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