- Beef, Lentils, Watercress
- Beef ribeye 400g
- Beef Stock
- Thyme x bunch
- Garlic x 2 clove
- Heritage Carrots x 5
- Watercress x 50g
- Lentils 60g
- Celeriac x 20g
- Shallot x 1
- Chive x 5g
- Parsley x 5g
- Bacon x 10g
Rib of beef, puy lentils, heritage carrots and horseradish
James Devine
4th January 2017
Rib of beef, puy lentils, heritage carrots and horseradish
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself!
Ingredients
Method
Prep beef, remove all fat and sinew, ringer down fat separate and reserve. Keep all fat, sinew and bones for sauce.
Place the cleaned eye of meat in vac pack bag with sea salt and butter. Place in water bath 55°c for 1 hour.
Remove from bath, drain, colour on all sides in hot pan and finish with butter. Rest for a further 5-6 mins before carving and season with another pinch sea salt.
Carrots:
Roast carrots in pan with beef fat, add thyme and garlic and continue to cook on a low heat until tender.
Lentils:
Blanch lentils in boiling salted water for 10-12mins, drain and refresh. Sweat off diced celeriac, carrots, shallot in butter, add some beef stock and reduce and fold in lentils. Finish with fresh herbs and butter.
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