Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad

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Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad.

Last Saturday before I left for Brisbane I noticed that Coles had these large rib eye bone in steaks for sale. I really wanted to buy one just in case there were none available when I arrived back in Canberra. I worry though about power outages and the last thing I wanted was putrefying meat in a hot freezer when I returned.

Fortunately, Coles had some available on Friday night when I got back into Canberra.

Ingredients

• Butter
• Chives
• Coriander
• Cos lettuce
• Cream
• Fennel
• Green peppercorns
• Iodised salt
• Lime juice
• Lime zest
• Orange juice
• Orange zest
• Parsley
• Queensland nut oil
• Radish
• Red onion
• Rib eye fillet bone in
• Sherry
• Spring onions
• Tomatoes

Instructions

1. Unwrap the meat and dry the surface with absorbent kitchen paper.
2. Season the surfaces of the meat with iodised salt.
3. Place the meat on a rack and refrigerate overnight to dry brine.
4. Remove the zest from an orange and a lime.
5. Remove the juice from an orange and a lime.
6. Slice radishes and cross slice fennel and red onion.
7. Cover the radish, fennel, red onion, lime zest, and orange zest with the juice from the orange and lime.
8. Refrigerate the pickling radish, fennel, and red onion for about one hour.
9. Shred a cos lettuce.
10. Chop parsley.
11. Chop coriander.
12. Cut cherry tomatoes in half.
13. Put the lettuce, parsley, coriander, and tomatoes in a mixing bowl.
14. Drain the pickling juices from the radish, fennel, and red onion and mix with the lettuce, parsley, coriander, and tomatoes.
15. Preheat an oven to 200 °C (392 °F).
16. In a hot frypan add some high vapour point oil, e.g., Queensland nut oil along with a knob of butter.
17. Sear the steak in the butter.
18. Insert a meat thermometer and put the meat on a rack in the oven.
19. Cook until the internal temperature reaches about 57 °C (134 °F).
20. Allow the meat to rest for about 10 minutes.
21. With a boning knife remove the rib bone.
22. With a sharp cook’s knife slice the steak.
23. Chop the chives and spring onions.
24. Open a tin of green peppercorns and drain the brining fluid.
25. Reheat the frypan and then added the chopped chives, spring onions, and green peppercorns and sauté to absorb the burnt butter and beef fat.
26. Add a splash of sherry and cook off the alcohol.
27. Add some cream and cook until a sauce has been formed.
28. Plate up the rib bone and place the salad next to it.
29. Lay slices of steak over the salad and add the green peppercorn cream sauce on top of the steak.
30. When finished gnaw the meat off the rib bone.

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