Shannon Bennett's rib-eye with anchovy butter and roasted cauliflower
Cook
55m
serves
4
Shannon Bennett's rib-eye with anchovy butter and roasted cauliflower
Adding Shannon Bennett's recipe for rib-eye with anchovy butter and roasted cauliflower to your repertoire can turn cooking weeknight dinners into a piece of cake.
Ingredients (16)
- 1 cauliflower, cut into large florets
- 100ml extra virgin olive oil
- 4 x 300g rib-eye steaks
- 1/4 cup (40g) pine nuts, toasted
- 1/2 bunch flat-leaf parsley, leaves picked
- Finely grated zest of 1 lemon
- Basil leaves, to serve
- Juice of 1 lemon
Anchovy butter
- 250g unsalted butter, softened
- 1 tbs olive oil
- 2 garlic cloves, finely grated
- 3 anchovies in oil, drained, plus 1 tbs oil
- 2 tsp Dijon mustard
- 2 tbs baby capers, rinsed, drained
- 1/4 cup chopped basil leaves
- Juice of 1/2 lemon
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 220°C. Arrange cauliflower in a single layer on a baking tray and drizzle with 2 tbs olive oil. Season and roast for 45 minutes or until golden and charred.
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2.Meanwhile, for the anchovy butter, place all ingredients in a small food processor and whiz until combined. Set aside.
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3.Heat a chargrill pan or frypan over medium-high heat. Brush the steaks with 1 tbs oil and season. Cook for 6 minutes each side for medium-rare or until cooked to your liking. Remove from heat and rest, loosely covered with foil, for 5 minutes.
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4.Toss cauliflower with pine nuts and parsley. Whisk lemon zest and juice in a bowl with remaining 2 tbs oil and season. Drizzle over cauliflower.
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5.Serve steaks with anchovy butter, basil leaves and roasted cauliflower.
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