Carnivores revel! Feast your eyes on this. When I first laid eyes on this slab of juicy rib of beef prepared by Princess Lottie, I thought, ‘yes’ this is what Growling belly is truly about. High quality produce, simply prepared and beautifully presented. You know you want it….
A perfect way to indulge if you’re just in the mood for red meat! Mr Slater recommends to use fillet of beef, but we love it just as well with a rib of beef. Served here with cayenne spiced sweet potato wedges. See the recipe…
Seared beef with mint and mustard dressing
Rib of beef – 500g
Maldon sea salt – ½ tbs
Black peppercorns – 1tbs
A little olive oilFor the dressing
Grain mustard – 1 lightly heaped tbs
Half a lemon – juice of
Mint – small handful (about 20 leaves)
Egg yolks – 2
Olive oil – about 4-5tbs
Lemon – to serveSet the oven at 220/Gas 8. Crush the peppercorns roughly with a pestle and mortar and mix them with the salt. Rub the beef with a little olive oil then roll it in the seasoning, pressing down so that most of the salt and pepper sticks to the meat. Warm 2 tablespoons of olive oil in a roasting tin then put over the heat until the oil starts to sizzle. Brown the meat quickly on all sides then roast for 10 minutes or depending on how you like your meat cooked. Remove from the oven and leave to cool.
To make the dressing, put the mustard, lemon juice, mint leaves and egg yolks in a blender and whizz for a few seconds. Pour in the oil, slowly, stopping when you have a dressing the consistency of double cream.
Slice the beef very thinly, then spoon the dressing over at the table. Serve with lemon wedges.
