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TRUFFLE-INFUSED RIB EYE WITH MUSHROOM AND CHICKPEA FRITTERS, BROCCOLI CRUMBLE

Serves
4
Prep
20mins
Cook
30mins
DIFFICULTY
medium
Ingredients
  • 4 x 200g Manning Valley Naturally rib eye steaks
  • 1 Tbsp best quality truffle oil
  • 1 leek, very finely diced
  • 10 cloves garlic, minced
  • 2 anchovy fillets
  • 2 Tbsp unsalted butter
  • 600g button mushrooms
  • 400g can chickpeas, drained
  • 1 egg
  • ¼ cup wholemeal plain flour
  • sea salt flakes and freshly-ground black pepper
  • 1 head broccoli
  • ¼ cup extra virgin olive oil
  • 1 bunch parsley, very finely sliced
  • ½ bunch dill, very finely sliced
  • red wine gravy, to serve
Method
  • Load the truffle oil into a meat injector*, then inject gently into the steaks. Set aside for 10 minutes to marinate.
  • Sauté the leek, half the garlic, and anchovies in butter in a large saucepan over moderate heat for 5 minutes, until softened. Add the mushrooms, then continue cooking for 15 minutes, stirring often, until the mixture is almost dry. Transfer to a food processor with the chickpeas, egg, and flour, then purée until smooth. Season with salt and pepper. Form into four discs.
  • Chop the broccoli roughly, then transfer to a food processor and pulse until the fine kibble forms. Pour half the olive oil into a saucepan set over high heat and fry the broccoli and remaining garlic for 3 minutes, until just softened. Remove from the heat, season with salt and a generous amount of pepper, then mix in the herbs.
  • Pour 1 Tbsp extra virgin olive oil in a non-stick frying pan set over moderate heat and cook the fritters for 3 minutes on each side.
  • Rub the steaks with the remaining olive oil and season with salt. Cook on a hot barbecue grill for 8 minutes, turning several times, until medium-rare. Set aside to rest for 3 minutes, then serve with the fritters, broccoli crumble, and red wine gravy. COOK’S NOTES: *Available from barbecue specialists, kitchenware stores, and hardware retailers. Use a syringe and large needle instead.
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