BUTTER-BASTED RIB EYE STEAK WITH ROASTED GARLIC AND FENNEL, TUSCAN ROSEMARY

Serves
4
Prep
10mins
Cook
1hrs
DIFFICULTY
easy
Ingredients
  • 4 x 330g thick-cut rib eye steaks on the bone
  • 1 tsp celery salt
  • ½ cup extra virgin olive oil
  • 4 heads garlic
  • 2 heads fennel, thickly sliced
  • 1 red onion, thickly sliced
  • ½ cup green olives, halved
  • 8 juniper berries, crushed
  • 1 bunch dill sprigs
  • 125g unsalted butter
  • 8 sprigs rosemary
  • grilled lettuce and chilli compote, to serve
Method
  • Preheat oven to 200ºC. Season the steaks with celery salt and drizzle with half the extra virgin olive oil, then set aside for 45 minutes. Arrange the garlic on a tray and bake for 30 minutes.
  • Toss the fennel, onion, olives and juniper berries, season with salt and pepper, then drizzle with the remaining extra virgin olive oil. Arrange in a tray then roast for 45 minutes. Add the dill.
  • Sear the steaks in a large, heavy skillet set over a high heat for 3 minutes each side, until browned. Add the butter and rosemary, reduce the heat to moderate then continue cooking, basting regularly, until medium-rare. Serve with the fennel, garlic, lettuce and chilli compote.

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