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beef rib-eye with beetroot horseradish cream and duck fat roast potatoes

This beef rib-eye with beetroot horseradish cream and duck fat roast potatoes is a stand out winner and perfect for special occasions. With a vibrant, deep ruby-red colour and a fresh flavour and texture, our beetroot horseradish cream goes brilliantly with this tender beef rib-eye and the potatoes become heaven on earth when roasted in duck fat, which gives unmatched flavour and richness to this side dish. All in all, this is a succulent, full of flavour meal.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store

beef rib-eye with beetroot horseradish cream and duck fat roast potatoes

  • 2 large Ritchies beef rib-eyes
  • extra virgin olive oil
  • 1kg large floury or all-purpose potatoes (Coliban or Desiree), peeled and halved
  • 1 tablespoon duck fat
  • a few sprigs of rosemary (optional)
  • sea salt and freshly ground black pepper

for the beetroot and horseradish cream

  •  1 200g tub sour cream
  • 3 medium cooked peeled beetroot
  • 2 tablespoons of creamed horse radish
  • seasalt and freshly ground black pepper

for the duck fat potatoes

 Preheat oven to 200oC. Peel and halve potatoes, parboil for about 10 minutes to release some of the surface starches. Drain and return to the hot pan with 1tablespoon duck fat, sea salt and freshly ground pepper. Shake the pan to make sure all the potatoes are well coated. Place on an oven tray, scatter with rosemary leaves and cook in the oven for about 40 minutes until golden and crunchy. Keep in a warm place until ready to serve.

 for the beetroot horse radish cream

While the potatoes are in the over, in a food processor add the cooked beetroot, sour cream and horseradish cream, blitz till smooth. Season to taste with salt and pepper. Cover with cling film and microwave till warm just before serving.

 for the steak

Once potatoes are golden and crunchy, reduce oven to 150°C. Rub olive oil over the steaks and season well on both sides with sea salt and freshly ground black pepper. Heat a large ovenproof frying or sauté pan. Place the steaks in the pan and fry for about 6 minutes depending on their size. Turn and cook for a further 2-3 minutes until well sealed. Place the steaks in the oven at 150°C for 15-20 minutes (for medium-rare) more if you like them better done. Remove steaks from the oven and allow them to rest covered in foil for 3-4 minutes before serving. Serves 4 with normal appetites or 2 people with massive big appetites. 

R3-38-Beef-Rib-Eye-with-Beetroot-Horseradish-cream-and-Duck-Fat-roast-Potatoes
beef rib-eye with beetroot horseradish cream & duck fat roast potatoes
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beef rib-eye with beetroot horseradish cream and duck fat roast potatoes
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