You will need:
Steak:
• 3 Beef rib steaks, 500 gm
• 1 tsp of “Eight Spice Sprinkle”
• 2 tbsp(s), Himalayan Pink Salt
• 1 tsp olive oil
• 2 tbsp, Rosemary, fresh de-leafed
Vegetables Roast:
• 1 big Golden Kumara
• 1 head, large Cauliflower – Raw
• 1 tbsp, Balsamic vinegar
• 2, Red Chilli Peppers
• 5 cloves, Garlic, raw
• 2 tbsp, fresh chopped Ginger
• 1 large, Red Onion
• Black Pepper
“Au jus”
• 1 tbsp, Blue Cheese
• 1 tsp, Spices, paprika
• 15 g, Sundried Tomato & Olive Chutney
• 400 ml, Beef Stock
• 15 g, Plain Wholemeal Flour
• 1 tsp(s), Butter – Unsalted
• 10 g, Truffle paste
• 1 tablespoon, Oil – Olive
• 1 tsp of “Eight Spice Sprinkle”
Directions:
Steak:
- In the Little Bowl put together Olive oil, “eight Spice Sprinkle, Rosemary leaves taken of the steam and Himalayan Pink salt, mix well.
If you’ve bought a whole piece of 3 ribbed steak, Cut Steak by the Rib Line. Rub Steaks with the spices potion you’ve just prepared. Leave it for 30 minutes. - Grill the steak on the barbecue to the medium rear of the finish you like. Leave it to rest for 10 minutes before serving. Make sure you start to cook your stake when you are half way through in cooking your roasted vegetables.
Vegetables Roast:
- Heat up the oven to 240 °C on “Bake”
- Take Cauliflower and de-flower it so you’ve got the flowers nice and semi small. Put it into the ball.
- Peel and wash kumara, cut it into the cubes 0.5 cm x 0.5 cm
- Chop up your ginger, chilli and garlic
- Slice the onion
- In big non-stick baking tray mix together red onion, garlic, chilly and ginger, drizzle it with some olive oil sprinkle it with 1 pinch of salt and put it into the oven for 5 minutes, mix it and leave in the oven for another 5 mines or until slightly golden.
- Add cauliflower, mix thoroughly and leave it in the oven for 7 minutes; turn it well using two wooden spoons and leave it in the oven for 10 minutes. Turn it again and leave it in the oven until slightly golden, then take it out of the oven and leave it on the cooking top to cool.
- Take cubed kumara and put it into the big non-stick baking tray, drizzle it with some olive oil sprinkle it with 1 pinch of salt and grind of black pepper, mix well massaging it through and then put it into the hot oven.
- Turn kumara using two wooden spoons so it rotated evenly every 5 minutes until it’s nice and golden, then take it out of the oven.
“Au jus”
- Please start cooking “Au jus” when your steak is cooked and resting. It should take you about 10 minutes to prepare the “Au jus”
- In the non-stick frying pan heat some olive oil, add some wholemeal flour to it and steer constantly on low heat.
- Add some truffle paste and Butter and steer vigorously. Add 1 ladle of beef stock and steer constantly.
- Add some sundried Tomato & Olive paste, 2 pinches of Himalayan salt, 1 pinch of “Eight Spice Sprinkle”, 1 tsp of paprika mix quickly and add 1 ladle of beef stock and keep steering.
- Keep adding a beef stock steering until all stock been used.
- Add some blue cheese and keep steering, turn it off and leave it to rest. Put it into the serving sauce jug.
Assembling:
- Slice the steaks and serve slices into the individual plates
- Follow with roasted vegetables
- Complete with Au jus drizzling it over the meat
Enjoy your meal
Bon Appetit 😊
Nutrition Facts
4 servings per container
Serving size 1 Serving
Amount per serving
Calories
426
% Daily Value*
Total Fat 20g
25%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 56mg
19%
Sodium 2955mg
129%
Total Carbohydrate 29g
10%
Dietary Fiber 7g
24%
Total Sugars 9g
Includes 0g Added Sugars 0%
Protein 36g
Potassium 765mg
17%
Vitamin A
8%%
Vitamin C
175%%
Calcium
7%%
Iron
20%%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
