Chef's Recipes

Pan roasted Scotch Beef Ribeye Steak

Chestnut Mushrooms, Plum Vine Tomato, Mixed Greens, Light Peppercorn Cream

Serves 2

Steak night in!

To celebrate #scotfoodfort21, I reflect on the ultimate comfort food, using the best of local, sustainable, and seasonal ingredients. Easy, nourishing and packed with flavour.

- Shaune

Equipment Focus

This recipe was produced with the F900 Four Burner Gas Boiling Top. Find out more about the specific model here.

A few Benefits and Features: Falcon Gas Burner Boiling Tops

• Equipment that can cope with heavy workloads, but also perform delicate cooking procedures.
• Efficient flame profile allows for better heat directed to the cooking vessel, pan or pot.
• Fully removable burners and easy cleanable.
• Less flame warping will result in better use of energy, adding up will drive operating costs down.
• Robust, heavy duty, and removable pan supports, allows for heavy loads, but also smaller pots and pans.
• Thermocouple guard protecting the flame from drafts and blowing out. 
• Fixed one piece burner wells, with increased depth to contain spilled liquids and easier to clean.

Ingredients

2 x 227g approx. Scotch Beef Ribeye Steaks
100g Chestnut mushrooms
50g Broad beans
2 x Spring onions
50g Green beans
1 x Garlic bulb
½ Shallot
Pinches Sea salt
Pinches White pepper
Pinches Cracked black pepper
Pinches Mixed dried herbs
2 x sprigs Thyme
1 x sprig Rosemary
30ml Olive oil
40g Unsalted butter
120ml Double cream
70ml Chicken stock
10ml Malt Whisky (peated)
1g Crushed mixed peppercorns 

Method

Sauce

• Finely dice shallot and sweat in little olive oil till soft
• Deglaze with whisky, reduce till almost dry, then add chicken stock and reduce by half
• When reduced, add cream, season and add crushed peppercorns
• Reduce once more by half and set aside till ready to use

Green vegetables

• Wash, dry and prepare the vegetables
• Separately, pod and blanch the broad beans in well-seasoned boiling water for 2 mins
• Quickly refresh in ice cold or iced water, when cold, pop then out of their skins
• The final preparation can be done 5 minutes before plating to keep ingredients vibrant and fresh
• In a wide saucepan, heat olive oil with some chicken stock, add beans and then spring onion
• Cook till al dente, season, add knob of butter and the broad beans, set aside.

Mushrooms

• Wash, dry and ¼ the mushrooms
• In little butter over medium heat, shallow fry the mushrooms till golden brown.
• Season at end and keep warm.

Tomato

• Remove tomato from vine and halve. If small, use 1 per portion, slicing the top and bottom to enable plating
• Season well, drizzle with olive oil and add pinches of mixed dried herbs
• Cook in same pan together when pan roasting ribeye steaks.

Steak

• Remove the steak from the fridge 10 minutes or so prior to cooking, which will bring it close to room temperature.
• Heat a thick bottomed pan, season the steaks, then rub in ample olive oil
• When pan is smoking hot, sear the meat on both sides, 2 - 3 minutes each. 
• The final 3 minutes, add the tomato to the pan and the halved garlic.
• The final minute of cooking, turn off the heat, add 2 knobs of butter and the fresh herbs
• Tilting the pan to the side, collect the melted foaming butter and cooking juices, and ladle this back over the steak, coating and repeating this process for about a minute.
• Rest steak in pan for a further minute.
• During this time, proceed with the vegetables.

Plating up

• When all the ingredients have been cooked, it is time to plate.
• A shallow wide rimmed bowl works best for this dish.
• Starting with vegetables, then steak and ending with sauce and mushrooms.

Tuck in an enjoy!

Chef’s Tips

• Scotch Beef is superb quality with fantastic flavour, only buy when or where you see the Scotch Beef sign.
• If you purchase British Beef, the Red Tractor quality assured products will provide equal quality and flavour.
• Support your local butcher, and get them to tell you the origin or your meat, they may even provide the name of the farm or area the animal was reared in.
• Bringing meats to room temperature is the correct way of cooking but do ensure you place this in an area of the kitchen which will not cause cross contamination or be at risk of contamination itself. 
• It is good to give the meat the opportunity to “breathe” before cooking, so leaving uncovered is recommended.