Ribeye, beef heart tomato, porcini and peppers

Name: Ribeye, beef heart tomato, porcini and peppers
Yield: Serves 8 main course portions
Ingredients: basting sauce; Maldon sea salt flakes; 4 large beef heart tomatoes – about 400 g; olive oil; 8 large porcini mushrooms – about 400 g; 24 leaves rocket; ice water; 8 green peppers; 1.8 kg ribeye – off the bone; 2 limes – the zest; 30 g olive oil; 120 ml sherry dressing – 15 ml per serving; 40 g parmesan cheese – shaved; freshly ground black pepper; 120 ml beef jus – 15 ml per serving; 8 sprigs fresh parsley – washed in ice water and dried on paper towels; 8 sprigs fresh parsley – washed in ice water and dried on paper towels

Preparation info

Serves 8
main course portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

The meat and tomato combination is always an absolute winner. Together with a crispy salad and the full flavour of porcini mushrooms, it makes for a memorable meal.

Ingredients

Ribeye

1.8 kg ribeye – off the bone
basting sauce
Maldon sea salt flakes

Main course
Gluten-free

Method

Trim the ribeye of excess sinew and cut into eight 200 g portions. Brush the steaks with basting sauce and season with sea salt flakes. Place on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to the desired temperature – see ‘Meat