Butter-roasted Rib-eye Beef Recipe | Food

Gordon Ramsay

Date Published:: 11/09/2007

Watch Gordon prepare this butter roasted beef recipe

Gordon Ramsay and his brigade of amateur chefs served butter-roasted rib eye of beef with grilled artichokes and roasted new carrots to diners at the F Word restaurant

Serves 4

Ingredients

Beef

1kg rib-eye beef, off the bone and trimmed
Sea salt and freshly ground black pepper
Olive oil
Few cloves of garlic
Few sprigs of rosemary
Few knobs of butter

Carrots

400g baby or young new season carrots, scrubbed
1 tbsp olive oil
Few sprigs of thyme
1 tbsp caster sugar
Splash of sherry vinegar
Sea salt and freshly ground black pepper

Artichokes

12 baby globe artichokes
1 un-waxed lemon
100ml white wine vinegar
2 tbsp olive oil
Sea salt and freshly ground black pepper

Sautéed Charlotte potatoes

700g even-sized Charlotte potatoes, washed
Sea salt and freshly ground black pepper
Olive oil, for frying
Knob of butter

Method: How to make butter-roasted rib eye of beef

1. Begin by shaping the beef, cover a chopping board or work surface with a layer of cling film then smooth it out with a tea towel. Trim the cling film with a knife or pair of scissors, then repeat until you have 4-5 layers. Put the beef at one end of the cling film and roll it up, stretching the film as you go to wrap it as tightly as possible. Twist the ends up tight and tuck them under. Wrap in a final layer of cling film then put the beef in the fridge while you prepare the vegetables below.

2. Par-boil the carrots until barely tender, about 2-3 minutes. Heat the oil in a frying pan and add the carrots and thyme. Sprinkle with the sugar then add a splash of sherry vinegar and seasoning. Sauté the carrots for 7-8 minutes over moderate to high heat, tossing and turning them until just tender and caramelised. Keep warm.

3. First set a bowl of cold water to the side, and squeeze in the juice of one lemon. To prepare the artichokes, discard the tough outer leaves with a small sharp knife. Keep going through the layers until you reach the light green, tender leaves.

4. Trim the stem and base of the artichoke, then cut the heads into halves or quarters. Remove the furry ‘choke’ in the middle (if they are really young this may not have formed yet, so the whole thing is edible). As you prepare each one, rub all of the cut sides with one of the squeezed lemon halves, then place in the bowl of lemony water. In a large saucepan, bring a few inches of water to the boil. Add the vinegar and the artichokes, and simmer for 15-18 mins, depending on the size of the artichokes, until tender. Drain and tip into a bowl, toss in the oil and a generous seasoning of salt and pepper. Heat a griddle pan over a medium heat until hot. Griddle the artichokes on all sides, a few at a time, until golden and charred at the edges.

5. Boil the potatoes in a pan of salted water for 8 minutes. Drain and briefly refresh under cold running water. While still warm, peel off their skins then cut the potatoes into 1.5cm-thick slices.

6. Heat a large sauté pan with a thin layer of olive oil. Add the potato slices to the pan, season well and fry over medium heat for 5 minutes on each side. Add the butter and cook for 1-2 minutes more until the potatoes are golden and crisp at the edges. Keep warm.

7. Slice the beef into 4 even steaks. Season generously with salt and pepper. Heat some olive oil in a pan with a few unpeeled cloves of garlic, lightly crushed, and the rosemary.

8. Remove the cling film from each steak and put the steak in the pan. Leave it for 3 ½ minutes for medium then turn it over and cook for a further 3 ½ minutes, adding 2 knobs of butter for the final 1-2 minutes, baste the meat until evenly coloured and cooked. Leave to rest for 5 minutes.

9. To serve, slice each piece of beef on the diagonal. Spoon the carrots and artichokes and Charlotte potatoes onto hot plates and set the meat on top and spoon any juices over. Serve immediately.