Aberdeen Angus rib-eye, mushroom purée and beef tea
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This beef steak recipe from Kevin Mangeolles delivers an elegant main course, as the beef is paired with mushroom purée and potatoes cooked with bacon. The inventive beef tea brings further beefy richness to this dish, flavoured with dried ceps and thyme. Creating this dish requires a good amount of planning and preparation, so it's a good idea to prepare some of the elements, such as the potatoes and the beef tea, ahead of time. The finished meal will be incredible and worth the effort.
First published in 2015
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Ingredients
Metric
Imperial
Rib eye
- 2kg rib-eye steak, in one piece
- 25g of butter
- 2 garlic cloves, peeled and sliced
- 5g of thyme leaves
- oil
- salt
- pepper
Mushroom purée
- 500g of flat mushrooms
- 50g of dried ceps, soaked in 100ml water
- 1 dash of milk
- 100g of butter
- 2 garlic cloves
- 5g of thyme
Marcaire potatoes
- 4 large potatoes
- 1 knob of butter
- 2 spring onions, finely sliced
- 100g of grilled bacon, finely diced
- oil
Beef tea
- 1000ml of beef stock
- 3 tomatoes, chopped
- 75g of dried ceps
- 3 egg whites
- 10g of salt
- 10g of thyme leaves, chopped
To plate
- 1 handful of baby carrots
- 1 little gem lettuce, sliced
- 100g of butter
SAVE RECIPE
Equipment
- Fine sieve
- Liquidiser
- Vacuum bag and machine
- 5 x 2cm rings
Method
1
Trim all the fat from the rib eye (there is a layer of meat round the centre of the rib eye. Remove this and use this piece for the braised beef)
- 2kg rib-eye steak
2
Roll the centre meat in cling film until tight, then cut into steaks
3
Place the piece of beef for braising into a vacuum bag with the thyme and sliced garlic
- 5g of thyme leaves
- 2 garlic cloves
4
Seal and cook in a water bath at 83°C for 4 hours
5
When ready, take the meat out of the bag, scrape off the garlic and thyme, then cut the beef in half lengthways. Roll in cling film and put in the fridge
7
Cut the braised beef into 3cm pieces and add to the steaks in the pan along with the butter. When the steaks are cooked to your liking, take out of the pan and rest in a warm place
- 25g of butter
8
For the mushroom purée, preheat the oven to 150°C/Gas mark 2
9
Place all the ingredients for the mushrooms into a pan, then cover with tin foil and put in the oven for 1 hour
- 500g of flat mushrooms
- 2 garlic cloves
- 100g of butter
- 5g of thyme
- 50g of dried ceps
10
Liquidise and pass through a fine sieve, then reheat with a little milk
- 1 dash of milk
11
For the potatoes, preheat the oven to 200°C/Gas mark 6
12
Bake the potatoes for about an hour or until soft
13
Grill the bacon, and cut up into small pieces
- 100g of grilled bacon
14
Scoop the flesh from the potatoes and mix with the bacon and chopped spring onion. Then put into 5cm diameter by 2cm thick rings and cool
- 2 spring onions, finely sliced
15
When ready to serve, pan fry the potato rings in a little butter and oil until golden on both sides
- oil
- 1 knob of butter
16
To make the beef tea, mix all the ingredients together in a pan, bring to the boil then turn the gas down to a simmer. Cook for 1 ½ hours
- 1000ml of beef stock
- 10g of thyme leaves
- 75g of dried ceps
- 3 tomatoes
- 10g of salt
- 3 egg whites
17
Pass through a muslin cloth and discard the remnants
18
Blanch some baby carrots, then peel the skins off and add 100g butter to 100ml of water and warm. Cut some little gem lettuce
- 1 little gem lettuce
- 100g of butter
- 1 handful of baby carrots
19
To serve, place some of the mushroom purée on the plate
20
Then put the braised beef on the purée. Slice the steak and put on the Macaire potatoes. Place the carrots and little gem on the plate and serve
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