Rib-eye of beef with caramelised onion gratin and green beans
Prep time: 25 minutes
Cooking time: 1 hour 30 minutes
- 2tbsp olive oil
- 1 large onion, peeled and finely sliced
- 1 clove garlic, peeled and minced
- 3 sprigs thyme
- 400g baking potatoes, peeled
- 250ml chicken stock
- Salt and black pepper
- 2 x 180g rib-eye steaks, trimmed of visible fat
- 150g fine green beans
Preheat the oven to 190°C/375°F/gas mark 5. Heat half the olive oil in a shallow frying pan, then add the onion, garlic and thyme and sauté until lightly golden. Turn the heat down, stirring the onions every few minutes until they’re soft and sticky (about 20 minutes).
While the onions are cooking, finely slice the potatoes into 3mm slices. Heat the stock in a pan, then add the sliced potatoes and cook, stirring occasionally, until the potatoes soften (5-6 minutes).
Mix the caramelised onion with the potatoes, then season with salt and pepper. Tip the mixture into four large ramekins, or a 20cm x 20cm x 5cm deep ceramic dish, and press down, then drizzle over the remaining olive oil. Bake in the preheated oven for 35-40 minutes, or until the potatoes are cooked through and golden on top (check by piercing with a skewer or small knife).
Put a saucepan of water on to boil. Place a heavy frying pan over a high heat and add a little oil. When it starts to smoke, season the rib-eye steaks on both sides with salt and pepper and place them in the hot pan. Cook for 2 minutes, then turn the steaks over and put the green beans in the boiling water to cook. After a further 2 minutes, remove the steaks from the pan and leave in a warm place to rest for 5 minutes. This will give you medium-rare steaks – cook for longer if you like.
When the beans are cooked, tip into a colander to drain and season with a little salt if you wish. Slice up the steaks, then divide between warm plates with the green beans and some gratin on the side.
Nutritional information: 698 calories, 41g fat
FYI Rib-eye steak comes, as the name suggests, from between the ribs of the cow, and is marbled through with fat – giving it fantastic flavour as well as keeping it tender. It’s best grilled or fried.
Mascarpone vanilla cheesecake with poached rhubarb
Serves: 4 (but you can save some for the next day!)
Prep time: 20 minutes
Cooking time: 30 minutes
Special equipment: 4 x 7cm x 4cm deep steel ring moulds
- A little oil for greasing
- 4 digestive biscuits
- 20g unsalted butter, at room temperature
- 1 egg
- 80g caster sugar
- 2tsp flour
- 1tsp vanilla extract
- 200g cream cheese
- 50ml double cream
- 120g mascarpone
- 2tsp lemon juice
For the rhubarb
- 2tbsp caster sugar
- 1 largish stick of rhubarb, cut at an angle into 10 x 2.5cm pieces
Preheat the oven to 150°C/300°F/gas mark 2. Cut strips of baking parchment that fit inside each of the steel ring moulds, then lightly oil the moulds so the paper sticks to the sides. Place the moulds on a baking tray lined with baking parchment and set aside.
Put the biscuits and butter in a food processor and pulse to make fine crumbs. Divide equally between the prepared ring moulds to evenly cover the bottom. Use the end of a rolling pin to press the crumbs down to make a firm base.
In a large bowl, beat together the egg, sugar, flour and vanilla extract until the mixture is light and fluffy. While still mixing, add the cream cheese, double cream and mascarpone, until the mixture is smooth. Be careful not to over beat the mixture or it will become too firm and will be difficult to transfer to the moulds.
Divide the mixture between the 4 ring moulds, then smooth off the tops with the back of a spoon. Tap the baking tray on the bench a few times to expel any air bubbles, then place in the oven on the middle shelf and bake for 20-25 minutes. When the cheesecakes are ready, the centres will still be a little soft, but they will firm up as the cheesecakes cool. Carefully remove from the oven and leave to cool in the moulds.
To make the poached rhubarb, tip the sugar into a bowl and then toss in the rhubarb, coating it all over with the sugar. Transfer the rhubarb on to a small baking tray lined with baking parchment and sprinkle any excess sugar over the top. Cover the tray tightly with foil, then bake in the oven for 15 minutes. Remove from the oven and leave to cool to room temperature before peeling off the foil.
To serve, gently run a knife around the inside of the cheesecake moulds to release the edges of the cakes. Slide the moulds off, then carefully peel away the paper and place the cheesecakes on plates. Put a few pieces of the poached rhubarb on top of each cake, then spoon some of the rhubarb cooking juices over the top.
Nutritional information: 659 calories, 53g fat