Grilled rib-eye with Paris mash, baked spinach cheese and red wine jus
Fit for a king, this Father’s Day meal is the perfect way to show your dad how special he is.
How long will it take?
1 hour
What’s the serving size?
Serves 2
What do I need?
- 2 rib-eyes
For the Paris Mash
- 500g Dutch Cream potatoes
- ¼ cup milk
- 100ml cream
- 75g butter, at room temperature
For the Baked Spinach Cheese
- 250g fresh spinach
- 50g butter
- ½ large onion, diced
- 1 clove garlic, minced
- ¼ cup mozzarella, grated
- ¼ cup Grana Padano, grated
- Pinch of nutmeg
- Salt and pepper
For the Red Wine Jus
- 75ml dry red wine
- 75ml beef stock
- 1 tbsp butter
- 1 sprig fresh rosemary
- 1 clove garlic
- Salt and pepper to taste
How do I make it?
- To cook the rib-eye preheat oven to 180C.
- Brush rib eye generously with olive oil and season with salt.
- Heat an oven-proof grill pan over high heat and cook rib-eye for 3-4 minutes per side until they are browned and have char marks. Use tongs to hold every surface of the steak against the pan so that it is browned all over.
- Place pan in the oven and cook for 10-15 minutes for medium. The cooking time will depend on the thickness of the rib-eyes. Remove from oven and rest covered with foil for 10 minutes before serving.
For the Paris Mash
- Peel potatoes and cook in a saucepan of salted water until tender. Drain and pass through a potato rice into a non-stick frying pan.
- Combine milk and cream in a saucepan and bring almost to the boil and then remove from heat.
- Stir potato over low heat and then add milk and cream mixture and butter, in batches. Beat with a wooden spoon until the mas is smooth and fluffy. Season with salt and pepper.
For the Baked Spinach Cheese
- Coarsely chop the spinach.
- In a frying pan, melt butter over medium heat and add onion and garlic. Sauté for 2 minutes before adding spinach, salt and pepper.
- Cover and reduce heat to a low simmer. Cook for a further 2 minutes.
- Remove from heat.
- Put half the cheeses into a greased casserole dish, add spinach and a pinch of nutmeg. Cover with remaining cheese.
- Bake at 180C for 10-15 minutes or until cheese has browned.
For the Red Wine Jus
- Melt butter in a small saucepan over low heat.
- Crush garlic and add to saucepan with rosemary.
- Add wine and simmer over medium heat until volume has reduced by half.
- When reduced add stock, salt and pepper.
- Simmer over medium heat until volume has reduced by half again.
- Strain jus through a fine sieve to remove garlic cloves and rosemary.
