Rib-Eye of Beef, Dauphinoise Potatoes, Porcini Sauce

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Ingredients

• 4 x 300g Rib Eye
• 2 Bunches Asparagus 
• 6 Baking Potatoes 
• 500ml Milk 
• 500ml Whipping Cream 
• 3 Cloves Garlic 
• Half handful Thyme 
• 1 Sprig Rosemary 
• 1 Handful Dried Porcini 
• 2 Shallots 
• 5 Button Mushrooms 
• Thyme 
• 1/2 clove of Garlic 
• 1 litre Cream
• Lemon Juice (to taste) 
• Splash of Sherry Vinegar

Method

Rib Eye and Asparagus can also be cooked on Braai. Potatoes and sauce can be made one day in advance and re-heated to order.

Rib Eye:

Sear in a very hot pan with olive oil, on both sides for colour. Transfer into a baking tray and put in the oven at 55˚C for 30 minutes. Peel asparagus. Cook in boiling, salted water, for 2 minutes. 

Dauphinoise Potatoes:

Firstly put the cream, milk, herbs and garlic in a pan, bring to the boil and leave to infuse. On the mandolin, slice the peeled potatoes thinly. Lay the potatoes, overlapping in the tray. Onto each layer lightly season and pour some of the strained cream mixture. Pour the rest of the liquid on the top and cook in the oven for 1hour & 15 minutes at 150˚C. Constantly press during cooking and afterwards.

Porcini Sauce:

Cover the dried porcini with cold water, bring to the boil and set aside. Finely slice the shallots and button mushrooms and sweat until golden brown. Deglaze with sherry vinegar. Add the garlic, thyme, and porcini including the liquor and bring to the boil. Add the cream, reduce by half and season (salt & pepper + lemon juice). Pass and refrigerate.