Hepburns Ribeye Steak with Yeasted Cauliflower, Spring Vegetables, Wilted Wild Garlic and Shallot and Lemon Butter

We are always looking at ways to present our grass-fed meat – especially our ribeye steaks, with that inherent marbling of yellow fat. And sometimes, that tried and tested route of chips, grilled tomatoes and mushrooms can get a little stale. So here is something that is a little bit different.

The main star (aside from the dry aged beef) is the yeasted cauliflower, which is a simple purée and acts as wonderful, savoury accompaniment. It also works very well with lamb.

As for the spring vegetables, you need only give them a quick steam for freshness and the dressing is quick and easy too.

The only real tricky thing might be sourcing and foraging wild garlic, but just drop us a line and we can point you in the right direction!

Ingredients – serves 4

4 Hepburns Ribeye steaks, approx. 240gms

For the yeasted cauliflower

1 large head of cauliflower (approx. 800g), chopped into a small dice

100g unsalted butter

1 packet of dried yeast (7g)

1 tsp salt

100ml milk

For the dressing

75g unsalted butter

1 banana shallot, finely chopped

1 tsp Herb de Provence

1 lemon, juiced

To serve

200g baby carrots

200g Purple sprouting broccoli

200g wild garlic leaves, washed and rinsed

Salt and pepper, to season

Method

First begin making the cauliflower purée by heating the butter in a wide saucepan until it melts and then add the diced cauliflower, yeast and salt. Over a high heat, regularly stir until the cauliflower begins to soften and go brown – this will take roughly 20 minutes.

Once everything is nice soft and will squash easily under a spoon, take off the heat and leave to cool a touch. Then, either using a hand blender or food processor, blitz the cauliflower and add the milk gently until you get a smooth consistency. Transfer to a smaller saucepan, ready to warm up.

Bring some water to the boil and either blanch or steam the baby carrots and the sprouting broccoli for 6-8 minutes.

To grill your ribeyes, place a frying pan or griddle over a high heat and season the steak with salt and pepper. Place them down and seal for 30 seconds on each side, and then turn regularly to ensure a crust. Cook in total for 2-3 minutes for medium-rare or 4 for medium (if using a temperature probe, cook to 55° and 60°C respectively. Rest in a warm space for at least 10 minutes.

For the dressing, melt the butter in a saucepan and add the chopped shallot. Gently fry until soft for about 2-3 minutes, before adding the lemon juice and Herbs de Provence and cook for a further 2 minutes.

Quickly wilt the washed wild garlic in a separate pan and warm up the cauliflower purée

To plate up, spoon a good amount of the cauliflower into the centre of the plate and place the steak on top (you can always slice the steak before serving.) Add the vegetables to one side and the wild garlic to the other. Finish by drizzling over the butter and lemon dressing.

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