Roasted rib eye of beef with cracked black pepper recipe

Recipes

Paul Merrett
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If you prefer an alternative to turkey on Christmas day this roasted rib eye of beef makes a fantastic showstopper!

The celeriac puree can be made a day in advance and heated up in the microwave if preferred.

2.2 kg rolled rib eye of beef off the bone. You can also use sirloin or top side if you prefer.
2 tbsp cracked black pepper
1 splash of vegetable oil
700 g mixed wild mushrooms
100 ml olive oil
2 celeriac
400 ml milk
400 ml double cream
1 tablespoon of creamed horseradish
75 g butter

4.9 lbs rolled rib eye of beef off the bone. You can also use sirloin or top side if you prefer.
2 tbsp cracked black pepper
1 splash of vegetable oil
24.7 oz mixed wild mushrooms
3.5 fl oz olive oil
2 celeriac
14.1 fl oz milk
14.1 fl oz double cream
1 tablespoon of creamed horseradish
2.6 oz butter

4.9 lbs rolled rib eye of beef off the bone. You can also use sirloin or top side if you prefer.
2 tbsp cracked black pepper
1 splash of vegetable oil
24.7 oz mixed wild mushrooms
0.4 cup olive oil
2 celeriac
1.7 cups milk
1.7 cups double cream
1 tablespoon of creamed horseradish
2.6 oz butter

Pre heat the oven to 180c. Place the beef on a clean kitchen work surface and rub the cracked pepper all over.
Meanwhile heat a large frying pan or a roasting tray and add a splash of vegetable oil.
Sear the beef on all surfaces until brown in colour before transferring the beef to a roasting tray, and place in the oven. The beef will need at least 1 hour in the oven.
For the celeriac puree: peel and dice the celeriac. Place in a pan and pour over the milk and cream, bringing to a simmer.
Cook until the celeriac is soft then drain off the milk and cream, reserving the cooking liquid Crush the celeriac with a fork or potato masher – if you want it to be really smooth you could blend it in a liquidiser.
Add back enough of the cooking liquid to create a good creamy texture and flavour. Add a spoon of horseradish and the butter then stir in.
Insert the digital probe into the centre of the beef – when it reads 140c it will be medium rare – after it’s been rested. At this point remove from the oven and allow the meat to rest at kitchen temperature for 30 minutes.
Meanwhile heat a frying pan, add the olive oil and fry the wild mushrooms until caramelised, then season the mushrooms.
Carve the beef into thick slices and lay on a wooden board or platter and scatter over the wild mushrooms. Serve with the celeriac puree.

Recipe courtesy of Cono Sur wines, who recommend their Reserva Especial with this dish.

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