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Please Note: our store will be closed from 11am on Wednesday 24th April.
Rib Eye with Watercress Puree Recipe

Rib Eye with Watercress Puree Recipe

This is one of those recipes that I used to make a lot but then just forgot about but this week it came to mind when thinking of new ways to use our Wagyu Burgers - and it works really well. Give it a try with the burgers or the Rib Eye steaks, either way you will be happy. 

INGREDIENTS

4 Wagyu Burgers or 4 Rib Eye Steaks
400g of watercress
400g of baby spinach leaves
olive oil
2 large onions
6 garlic cloves
salt
pepper
400ml of cream
110g of rice flour
5 black peppercorns
1 1/2 bird's eye chillies
10g of sea salt
vegetable oil
 

METHOD

1: For the watercress purée, bring a large pan of salted water to the boil. Submerge the watercress and spinach into the boiling water for 1 minute. Strain and place into ice water for 10 minutes

2: Pour enough olive oil to coat the base of a large pan and place over a medium heat. Add the onion and a good pinch of salt and pepper and sweat until soft. Add the minced garlic and cook for a further 2 minutes. Add the cream, bring to a simmer and reduce down by half

3: Add the blanched watercress and spinach and cook for a further 5 minutes. Place into a blender and process until smooth. Pass through a fine strainer, season to taste with salt and pour into a suitable container. Store in the fridge until needed

4: For the onion rings you will need to start with the black pepper flour. Place half of the rice flour into a blender with the chillies and black pepper, blend until smooth. Add the remaining rice flour and salt and pulse until combined

5: Place the black pepper flour into a bowl and whisk in enough cold water to form a thick batter. Set aside until required

6: Cook the steak or burger to your tastes

7: Meanwhile, gently stir the batter to ensure an even consistency. Drag the onions through the batter and deep fry at 180˚C until golden. Remove from the fryer and place on absorbent kitchen towel

8: For a medium-rare steak, place in the preheated oven for 1 minute (increase this number by 2 minute increments for medium, medium-well and well-done finishes). Remove the steaks from the oven and set aside to rest for 4 minutes
9: Meanwhile, gently stir the batter to ensure an even consistency. Drag the onions through the batter and deep fry at 180˚C until golden. Remove from the fryer and place on absorbent kitchen towel.

10: To serve, divide the watercress purée across 4 warm plates, place the burger or steak on top followed by a few of the onion rings.

 

Recipe originally found at: https://www.greatbritishchefs.com/recipes/rib-eye-steak-recipe-onion-rings#google_vignette

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