Beef Ribeye, Smokey Risotto, Port Jus

 

 

 

 

 

 

 

 

 

 

 

Ribeye is definitely one of my favourite cuts of beef – it has great fat marbling, which not only adds lots of flavour, it make for a very juicy cut of meat.  The trick to cooking the perfect steak, is two fold – 1.  Always bring the meat to room temperature before cooking (1 hour is best, but 30 minutes will do), and 2.  Always allow your meat to “rest” before cutting it (once cooked, remove from the heat and wrap in foil for at least 5 minutes).  This recipe is for two people, but there was lots of risotto left over, enough for at least another two portions, so just fry up two extra portions of meat and double the jus recipe, and you can now feed four people. 😉 INGREDIENTS

  • 2oog of beef ribeye per person
  • 2 tbsp duck fat
  • Maldon salt and black pepper

SMOKEY RISOTTO:

  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 1 cup risotto
  • 3/4 cup white wine (a lightly wooded chardonnay works well with this recipe)
  • 2 cups chicken stock
  • 1/2 cup smoked mozzarella, grated
  • 1/2 cup parmesan, grated
  • 1 cup cream
  • 1 tbsp Smoked Maldon salt
  • 1/2 tsp white pepper

PORT JUS:

  • 1 cup good quality port (Allesverloren Port was used in this recipe)
  • 1 cup good quality red wine (KWV Shiraz ’12 was used in this recipe)
  • 3 cups beef stock (I made my own, by roasting 1kg of beef bones, then adding to 5L water with various vegetables  and herbs, and cooking at a low heat for around 4 to 5 hours, skimming every hour.  However you can use store bought as well)

Start by making your Port Jus, as this takes the longest.  In a saucepan, add your port and reduce until syrupy.  You will need to keep an eye on it, as it can quickly burn if left unattended.  Once syrupy, add your cup of red wine and reduce once more until syrupy.  Add a cup of beef stock and reduce again, repeating until the third cup has reduced until the jus is thick enough to leave a temporary divide in the sauce when you run your spoon down the middle of the pan. Now start your risotto.  Sauté the onion and garlic lightly in the butter and oil.  You don’t want to colour it, so do this at a low heat until the onions are translucent.   Now add your smoked Maldon salt and white pepper, followed by the risotto.  Gently fry for about a minute and until each individual risotto grain has been covered in some of the fat – wooden spoons work best when making risotto I find.  Add your white wine and gently simmer until all the wine has been absorbed.  Now add one cup of chicken stock and reduce until it is absorbed, stirring constantly, before adding the remaining stock.  Cover and set your pot aside, off the heat.  The risotto will absorb the remaining liquid if covered, while  you start your ribeye. Get your pan nice and hot, without any oil or butter in it.  In a bowl, combine the duck fat, salt and pepper, and rub your portioned ribeyes in the mixture.  Now seal your meat in the hot dry pan to get a nice colouring on all sides, then pop the entire pan in a pre heated oven (200 degrees) for 5 minutes, depending on the thickness of your ribeye – make sure your pan is solid metal and has no plastic handle!  Remove from the oven, place on a carving board (or chopping board) and cover with foil to allow the meat to rest for at least 5 minutes. You can now finish off your risotto – add the remaining ingredients (cream, both cheeses) and mix in gently with a wooden spoon.  Check seasoning and adjust with smoked Maldon salt accordingly. Dish up immediately.  Now you can either serve your ribeye whole, or slice it like I did in the pic.  Spoon over your port jus, and serve with your favourite veggies.  I did some braised leeks, aubergine and bacon crisps. Ps.  the best way to get your bacon super crispy is put the bacon in a pan with a little water (no fat) and then cook until all the liquid has evaporated, fat rendered out of the bacon, then reduce the heat and leave it to cook until nice and crispy.