SPICE-RUBBED BEEF RIB EYE WITH MERLOT SAUCE
PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoons unrefined sugar (see notes)
2 cloves garlic, crushed
¼ cup (60ml) extra virgin olive oil
2 x 400g rib-eyes of beef, bone-in
500g potatoes (see notes), peeled, chopped coarsely 90g butter
2 tablespoons finely grated fresh horseradish
¼ cup (60ml) warm milk
1 cup (250ml) beef stock
1 cup (250ml) merlot red wine
1 Combine spices, half the sugar, the garlic and 1 tablespoon of the oil in a small bowl. Rub spice mixture all over beef. Cover; refrigerate for 30 minutes.
2 Place potatoes in a medium saucepan; cover with water. Bring to the boil; boil for 15 minutes or until tender. Drain well. Mash potato with two-thirds of the butter, the horseradish, and milk until smooth; season to taste. Cover and keep warm.
3 Meanwhile, combine stock, wine and remaining sugar in a small saucepan; bring to the boil. Reduce heat to medium; simmer, uncovered, for 10 minutes or until liquid is reduced by one-third. Whisk in remaining butter. Season to taste.
This story is from the Issue 69 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 69 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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