Ingredients

  • Baby potatoes 12
  • SpinneysFOOD organic extra virgin olive oil 2 tbsp
  • Garlic clove 1
  • Anchovies 4
  • Salted butter 60g
  • Smoked paprika 1 tsp
  • Lemon juice ½ tsp
  • Tahini 80ml
  • Lemon juice 4 tbsp
  • Honey 1 tbsp
  • SpinneysFOOD organic extra virgin olive oil 80ml
  • Garlic cloves 3
  • SpinneysFood grass fed beef rib eye 2
  • SpinneysFOOD fine crystal sea salt 1 tsp
  • SpinneysFOOD black peppercorns 1 tsp
  • SpinneysFOOD organic extra virgin olive oil 1 tbsp
  • Salted butter 3 tbsp
  • SpinneysFOOD thyme 5
  • SpinneysFOOD hand shelled garden peas 150g
  • SpinneysFOOD fine beans 150g
  • SpinneysFOOD Fresh Mint 1 tsp

Equipment

  • Saucepan 1

Nutrition (Per serving)

  • Calories 1830
  • Fat 150g
  • Saturates 35g
  • Protein 47g
  • Carbs 82g
  • Sugars 16g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Rib-eye steak with anchovy butter and crispy roast potatoes

British 35 Mins Prep · 45 Mins Cook

  1. Preheat the oven to 180°C, gas mark 4.
  2. Place 12 baby potatoes in a medium-sized pot of water and bring to a boil, cook for 20 minutes, or until tender.
  3. Drain the water, place the potatoes in a roasting dish and use a fork to press the potatoes. Drizzle with 2tbsp olive oil and season well with salt and freshly ground pepper.
  4. Place in the preheated oven for 20-30 minutes, depending on how crispy you like them.
  5. To make the anchovy butter, peel and finely grate 1 clove of garlic.
  6. Finely chop 4 anchovies.
  7. Place all the anchovy butter ingredients together in a small bowl and mix until well combined.
  8. Line a small 10cm tray or container with baking paper and place in the fridge to set for at least 30 minutes.
  9. Remove from the fridge and using a small heart cookie cutter, press out hearts from the butter. Refrigerate until needed.
  10. To make the tahini dressing, whisk all the dressing ingredients together, season to taste and set aside.
  11. To make the steaks, peel and crush the garlic cloves.
  12. Using a paper towel, pat the steaks dry on both sides and season well with the salt and pepper.
  13. Heat oil a medium-sized cast-iron pan over a medium-high heat until almost smoking.
  14. Place one steak in the pan along with the butter, garlic and thyme and fry for 2 minutes a side for medium rare.
  15. Spoon the butter over the steak for 1-2 minutes, or until desired doneness is achieved.
  16. Remove the steak from the pan and allow it to rest for 5 minutes before serving. Repeat the same with the remaining steak.
  17. To make the veggie side, blanch the peas and beans, and chop the mint.
  18. Combine all three and serve on the side.

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