Ingredients
4 x beef rib-eye steaks on the bone, at room temperature
25g butter, chopped
1 bunch asparagus, trimmed
Salsa Verde
1 cup flat-leaf parsley leaves
1/4 cup rocket leaves
1/4 cup basil leaves
2 small garlic gloves, chopped
2 tsp baby capers, drained
4 baby cucumbers (cornichon), drained, chopped
2 anchovy fillets
2 tbs red wine vinegar
2 tsp chilli flakes
1 tsp finely grated lemon zest
1 tsp lemon juice
125ml extra-virgin olive oil
Mash
50g butter, chopped
1 garlic clove, crushed
80ml milk
60ml thickened cream
1kg potatoes, peeled, halved
3 tbs finely chopped chives
Method
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To make salsa verde, place all ingredients except oil in a small processor. Process until finely chopped. With motor operating, gradually add oil to combine. Season.
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To make mash, place butter and garlic in a small saucepan over lowest heat and cook for 2 minutes without browning. Add milk and cream and heat until warm. Remove from heat and set aside.
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Place potatoes in a large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate.
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Pass potatoes through the rice back into the saucepan. Gradually add the warm milk mixture and beat with a wooden spoon to combine. Season. Beat in chives.
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Heat a lightly oiled frying pan over medium heat. Add 2 of the steaks. Cook for 2 - 3 minutes or until caramelised underneath.
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Turn steaks and add a quarter of the butter to the top of each one. Cook, basting with melted butter, for about a further 2 minutes or until cooked as desired. Transfer to a warm plate to rest. Wipe pan clean and repeat with remaining steaks.
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Heat a large lightly oiled frying pan over medium-high heat. Add asparagus and cook, turning, until lightly browned and tender. Season.
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Serve steak, mash, and asparagus with salsa verde.