French Cuisine

Rib eye of beef

Cuisine: French Servings: Serves 6 Created by Guillaume Brahimi

Ingredients

Rib Eye
1 portion of rib eye still on the bone (approx 1.2kg)
Extra virgin olive oil
1 bunch of thyme
½ bunch fresh bay leaves
½ head garlic (sliced in half across the middle)
Salt to season

Pommes Parisienne
9 desiree potatoes
3 small shallots
3 tbsp extra virgin olive oil
3 tbsp butter
2 sprigs of thyme, leaves only
1 tbsp parsley - finely chopped
Salt to taste

Beurre Maitre D’Hotel
250g butter, softened
2 sprigs of thyme, leaves only
3 tbsp parsley- finely chopped
Juice of ½ a lemon
Salt and pepper to taste

Mixed Leaf Salad with French Vinaigrette
300g of mixed leaves (eg radicchio, frizze, butter lettuce, baby cos, red witlof and witlof)
2 tbsp chives, finely chopped

Vinaigrette
1/3 cup good quality extra virgin olive oil
2 tbsp good quality red wine vinegar
3 shallots, peeled and finely sliced

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Preparation

Rib Eye

Preheat oven to 220˚C.

Heat BBQ or grill plate to very high heat.

Brush rib eye with extra virgin olive oil.

Bunch together the thyme, bay leaves and garlic and rub/massage the rib eye on both sides.

On grill plate, seel rib eye on both sides, massage again then place on a tray in the oven with herbs and garlic sitting on top.

Cook for 40 minutes each side (keeping herbs and garlic on top) and rest for 10 minutes.

Slice and serve with pommes parisienne, beurre maitre d’hôtel and mixed leaf salad.

Pommes Parisienne

1. Peel the potatoes.

Using a Parisienne scoop (or melon baller), scoop out balls of potato, approximately1.5cm in diameter.

Place the potato balls in a pot and cover with cold water.

Bring to the boil and then drain, and add the shallots.

Heat the oil in a large frying pan over medium heat and add potato balls, shaking the pan occasionally to ensure they are cooked evenly.

Once cooked, drain, then return to the pan, adding butter, thyme, parsley and salt.

Beurre Maitre D’Hotel

Place all ingredients in a bowl and mix until combined.

Cover and set aside until ready to serve.

Mixed Leaf Salad with French Vinaigrette

Place the shallots in a large bowl with red wine vinegar.

When ready to serve, add oil, salt and pepper to the shallots and vinegar and whisk together.

Add mixed leaves and chives to the bowl.

Toss well and serve immediately.

French Restaurants

Displaying 10 of 467 French Restaurants.

Restaurant		Suburb
1.	Perrins Restaurant	Glen Iris
2.	Morning Star Estate	Mt Eliza
3.	Breizoz French Creperies	Williamstown
4.	LA Chaumiere	Darwin
5.	Le Provencal	South Hobart
6.	Lebrina	New Town
7.	Arc of Iris	Margaret River
8.	The Loose Box	Mundaring
9.	Petaluma's Bridgewater Mill	Bridgewater
10.	Penfolds Magill Estate Restaurant	Magill

04 Sep 2010 08:24 AEST

Woz

Riverton

Rare?

Is 40 mins per side rare or medium-rare? 80 minutes!!!

01 Jun 2009 06:22 AEST

Aido

Sunbury

Looks great

That is one serious piece of meat!

16 May 2009 12:08 AEST

Kat

Hamersley

Best Steak Ever!!

After watching the repeat of French Food Safari a couple of weeks ago we had to try this one! Don't know how I missed it the first time. Have just finished preparing, cooking and eating the best steak I have ever smelt, seen or tasted. Words can't describe!! You just have to try it yourself. I also agree that the cooking time specified in the recipe is way too long. We seared ours for about 3 minutes each side on the barbie then in a 220 oven for about 25 minutes all up. Serious perfection.

05 May 2009 10:13 AEST

Mickey Mouse

Sydney

Beurre Maitre D?Hotel"

I tried the "Beurre Maitre D?Hotel" sauce but was not great, better used in the mash potatoe, steak was great however.

02 May 2009 08:12 AEST

Clovelly

Time

Did it today and went by the comment in the show because 40 min each seemed a bit much for a steak. The time was 30min all up, didn't even turn it because I couldn't get the 1.2Kg Rib Eye (where do you get that?). Really depends on how big your steak is.

29 Apr 2009 12:28 AEST

Joe

Como

The Perfect STEAK!

This is the BEST Steak Cooking Video I have ever seen!! What a way to prepare Rib Eye - Thanks to Food Safari for Watering my appetite each time I see this Video!!

26 Apr 2009 10:00 AEST

Kenny

3141

mistake in recipe

For cooking the rib eye, in the video the chef says that he will be back in 20 mins after putting the steak in the oven. The recipe says 40 mins each side which i believe is way too long I tried this today and did 25 mins each side. the meat was overdone Wasted a good steak after all the preparation Can anyone please confirm the correct length of time to keep the meat in the oven?

16 Apr 2009 08:58 AEST

Roi

Banks

A Great Show

Thank you SBS for a superb show. To the behind the scene crew:"terrific job" I.T. people:"nice,nice,nice work" Maeve baby..."great"

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