Beef Main French

Rib-eye with provencale butter and onion rings

Name: Rib-eye with provencale butter and onion rings
Prep time: 80 min
Cook time: 18 min
Total time: 98 min
Yield: 4
Cuisine: /french
Ingredients: 2 garlic cloves, thinly sliced; 6 basil leaves, thinly sliced, plus 12 small whole leaves; 2 tablespoons olive oil; 4 x 300g rib-eye steaks on the bone; 2 onions, thinly sliced into rings; 200ml milk; 1 egg yolk, lightly beaten; 3/4 cup (110g) plain flour, seasoned with salt and pepper; Sunflower oil, to deep-fry; Steamed green beans, to serve; 200g unsalted butter, softened; 1/3 cup (50g) kalamata olives, pitted; 1/3 cup (50g) sun-dried tomatoes, chopped; 1 garlic clove, roughly chopped; 6 basil leaves

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1h 20m

18m

Rib-eye with provencale butter and onion rings

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Transport yourself to France with this succulent steak.

2 garlic cloves, thinly sliced
6 basil leaves, thinly sliced, plus 12 small whole leaves
2 tablespoons olive oil
4 x 300g rib-eye steaks on the bone
2 onions, thinly sliced into rings
200ml milk
1 egg yolk, lightly beaten
3/4 cup (110g) plain flour, seasoned with salt and pepper
Sunflower oil, to deep-fry
Steamed green beans, to serve

Provencale butter

200g unsalted butter, softened
1/3 cup (50g) kalamata olives, pitted
1/3 cup (50g) sun-dried tomatoes, chopped
1 garlic clove, roughly chopped
6 basil leaves

Method

1.

For Provencale butter, process butter, olives, sundried tomatoes, garlic and basil in a food processor until combined. Lay a 30cm square piece of plastic wrap on a bench. Spoon butter along 1 side, leaving a 2cm border. Roll into a log, twist ends to seal, then chill for 1-2 hours until firm.
2.

Meanwhile, combine garlic, basil, olive oil, steak, salt and pepper in a bowl and turn to coat well. Marinate for 30 minutes at room temperature. In a separate bowl, leave onion to soak in milk for 20 minutes.
3.

Heat an oiled chargrill pan on medium-high heat. When hot, cook steaks for 4-5 minutes each side for medium-rare, or until done to your liking. Place on a plate, loosely cover with foil and leave aside to rest in a warm place while you cook onion.
4.

Add yolk to onion bowl, stir to combine, then drain, discarding liquid. Toss onion in flour to coat, shaking off excess. Half-fill a deep-fryer or large heavy-based saucepan with oil. Heat to 190°C. (If you don't have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) Fry basil leaves for a few seconds to crisp. Drain on paper towel. In batches, fry onion rings for 3-4 minutes, turning until golden. Top steaks with a slice of butter and some onion rings, garnish with fried basil and serve with green beans.