Grilled rib-eye with Paris Mash, Baked Spinach Cheese and Red Wine Jus.jpg

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.

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