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

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

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

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Ribeye, beef heart tomato, porcini and peppers

Ingredients

Ribeye

Method

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