Rib Fillet Steak
Dingle’s Signature Rib Fillet Steak turns a simple, cooked steak into a dish ready to impress. In this recipe, parmesan and truffle oil teamed with Cafe de Paris butter produces flavours that make the steak melt in your mouth.
- 200g rib eye steak - two pieces
- 4 whole chat potatoes
- 4 whole baby carrots
- 5-10g grated aged parmesan
- 5-10mls truffle oil
- 2 whole king brown mushrooms
- 20-30mls gremolata (see ingredients below)
- 30g cafe de Paris butter for each serving (see ingredients below)
- 1 cup Italian flat leaf parsley
- 2 garlic cloves, minced
- Zest of 1 lemon
- 150mls olive oil
- 1/8 tsp salt
Cafe de Paris Butter
- 100g unsalted butter
- 1 tbsp chives, finely chopped
- 1 tbsp tarragon, finely chopped
- 1 tbsp Italian flat leaf parsley, finely chopped
- 2 shallots, finely chopped
- 1 garlic clove, finely minced
- 1 tbsp capers, finely chopped
- 4 anchovy fillets, finely chopped
- 2 tsp Worcestershire sauce
- 2 tsp lemon juice
- 1/2 tsp smoked paprika
- 1 tsp dijon mustard
- 10 mls white wine vinegar
- Dry the steak thoroughly, then season the surface of each side with sea salt and pepper. To cook the steak, choose from the following grill or pan method.
- Grill method: Place the steak on the chargrill and sear for 3 minutes on each side, then finish in the oven at 200°C for a further 3 minutes.
- Pan method: Heat a pan to hot, but not excessively hot as this will burn your steak. When the oil is shimmering and just about to smoke, add the steak to the pan carefully, and cook each side for about 3 minutes before finishing in the oven at 200°C for a further 3 minutes.
- While cooking the steak, heat another non-stick fry pan, add vegetable oil and cook the mushrooms until light golden/brown colour. Season with salt and set aside.
- In the same fry pan, add vegetable oil and sauté the carrots until they are lightly golden. Add the mushrooms, Gremolata, salt and pepper. Remove from the pan to prevent them from being overcooked.
- Use your hands to crush the chat potatoes lightly and add them to the same pre-heated fry pan. Lightly sauté until a golden brown colour is achieved. Sprinkle with grated parmesan and drizzle with truffle oil and salt.
- Plate your dish and serve with Cafe de Paris butter.
- Place the parsley, garlic and lemon zest in a food processor and pulse until finely chopped.
- Gradually add the olive oil, salt and pepper until it's well emulsified.
Note: It will keep in the fridge for up to 7 days.
Cafe de Paris Butter
- Allow the butter to soften to room temperature (ideally remove from the fridge 30 minutes before whipping it).
- Whip the butter in a kitchen aid mixer or handheld mixer at slow speed for 2-3 minutes, before adding all the other ingredients and whipping for another 2 minutes, ensuring they are well mixed.
- Increase the speed to high for whipping a further 4 minutes until the butter is light and creamy.
Note: It will keep in the fridge for up to 10 days.
- Drying the steak thoroughly will give you a really good crust to sear. Do not be afraid of seasoning your steak too much, as salt helps to make the steak more tasty.
- Boneless rib eye steak is preferred because of the marbled fat, however New York strip steak is another great alternative.
- Before you cut into the meat, let it rest for at least 10 minutes to avoid losing its juices.
- You can also deep fry the potato in the deep fryer to achieve an even more crispy texture, according to your personal preference.