Tom Aitkens cooks Ribeye of Beef with shallot and thyme sauce

Pampas Plains Ribeye of Beef with shallot and thyme sauce, thick cut chips and sea salt.

Ingredients

1 x boneless Ribeye (2.5kg)
2 kilo large Desiree or King Edward potatos
1 litre veg oil or duck fat
1 bottle red wine
500ml port
700ml chicken stock
1 small bunch thyme
15 banana shallots
50g butter
2g sugar

Method

Remove the beef from the fridge 45 mins before cooking. Bringing the ribeye up to room temperature helps it cook better. Heat oven to 180°C. Smear the fillet in oil and season generously all over with sea salt and pepper. Place this into a large tray with a cooling rack in the bottom so it cooks evenly.  After 15 mins lower heat to 160°C and cook for a further 40 mins-1 hour. You can turn the beef over half way through to ensure it cooks evenly.

After removing from the oven it will need to rest on the wire rack for at least 15-20 minutes.

While the beef is cooking braise the shallots and make the chips. Take 12 shallots and peel the skin off, cut very close to the base so the shallot will say intact when it is cooking. Take a shallow sauté pan and place onto a medium heat adding 50ml vegetable oil and 20g butter. Add the peeled shallots and thyme, season lightly with salt and after 5 minutes add the sugar as this will help to caramelise the shallots. Cook for another 10 minutes moving them around the pan so they are evenly coloured, Then add 300ml red wine and turn the heat up to reduce this by 2/3rds. When reduced add 200ml chicken stock and then reduce this by 2/3rds as well.

For the sauce peel remaining shallots and slice thinly before placing in a pan with the remaining thyme. Add the port and remaining red wine on a high heat and reduce by 2/3rds. Add 500ml chicken stock and bring to a simmer reducing this by 1/2 on a medium heat while also adding any liquid from the shallots. Pass this through a fine sieve squeezing the shallots well then whisk in the rest of the butter. Then place the cooked shallots in this sauce to reheat later. Heat the oil to 160°C.

Cut the peeled potatoes into 1cm square batons lengthwise so they are all the same size. Wash the starch off the potato then place into a pan of slightly salted water and bring to a rapid boil before chilling immediately in cold water to stop them cooking any further.

Dry thoroughly before plunging them into the oil to blanch them for 2-3 min then drain. Heat the oil back up to 175°C. Plunge them back into the oil till they are golden brown approx 3-5 minutes then season with sea salt.  Bring the shallots up to a simmer in the sauce and reduce slightly till it thickens. Place the chips in a tower on the plate with the shallots in the middle and carve the beef. Place the beef onto the plate and pour the remaining sauce over.

 

Dish Prepared By Chef: Tom Aitkens


October 26, 2007