Ribeye, beef heart tomato, porcini and peppers

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Preparation info

  • Serves 8

    main course portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Marble

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

Tomato

  • 4 large beef heart tomatoes – about 400 g
  • olive oil
  • Maldon sea salt flakes

Porcini mushrooms

  • 8 large porcini mushrooms – about 400 g
  • olive oil

Rocket

  • 24 leaves rocket
  • ice water

Peppers

  • 8 green peppers
  • 30 g olive oil
  • 2 limes – the zest
  • Maldon sea salt flakes
  • 40 g parmesan cheese – shaved
  • 120 ml sherry dressing15 ml per serving
  • 120 ml beef jus15 ml per serving
  • freshly ground black pepper
  • 8 sprigs fresh parsley – washed in ice water and dried on paper towels

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 – cooking temperatures’. Remove the steaks from the heat and rest for 10–20 minutes in a warm place. Flash back over the coals as the meat is needed and finish with more sea salt flakes.

Top and tail the tomatoes and cut in half on the round side. Dress the tomatoes in olive oil and sea salt flakes. Place in a wood-fired oven until just soft and slightly blistered. Alternatively, roast in a 180°C oven until the same result is achieved. Keep warm, but not for too long, as their texture deteriorates quickly.

Peel the stems of the porcini mushrooms. Remove the gills. Slice the mushrooms into 3 and score the inside flesh. Brush with olive oil and grill, and then set aside.

Wash and refresh the rocket in ice water, and reserve for serving.

Brush the green peppers with olive oil and grill whole until the flesh is soft and blistered. Slice in half and remove the seeds and stem. Finish by mixing with lime zest and sea salt flakes to serve. Keep hot.

To assemble, cut each ribeye steak into 5 slices and pair on a plate with a roasted tomato half. Separately, on each plate, make a salad with 3 leaves rocket, 40 g porcini mushrooms, 7 g peppers (kept hot), and 5 g parmesan shavings. Dress each plate with 15 ml sherry dressing and 15 ml beef jus, and garnish with a sprig of parsley and some freshly ground black pepper.