BBQ’D ANGUS RESERVE RIB EYE WITH HONEY-GLAZED CARROTS & LEMON-GRILLED BROCCOLINI

Serves
4
Prep (Mins)
15
Cook (Mins)
30
Difficulty
Medium
Ingredients.
  • 4 x 300g Angus Reserve rib eye cutlets
  • sea salt flakes
  • freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 8 carrots, peeled
  • 2 tbsp unsalted butter
  • ¼ cup honey
  • 2 tsp cider vinegar
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • pinch ground cloves
  • ¼ bunch thyme leaves
  • 2 bunches broccolini
  • 2 lemons, zest finely-grated, juiced
  • 2 cloves garlic, minced
  • ¼ bunch parsley, finely-chopped
  • Sauerkraut & Café de Paris butter, to serve:
  • 1 tbsp tomato ketchup
  • 1 tsp Dijon mustard
  • 1 tsp capers, finely chopped
  • 2 eschalots, very finely diced
  • 2 sprigs parsley, chopped
  • ¼ bunch chives, finely sliced
  • ¼ bunch thyme leaves
  • 2 sprigs tarragon leaves
  • 1 tsp dried marjoram
  • 1 tsp dried dill
  • 1 clove garlic, minced
  • 2 anchovy fillets, chopped
  • 1 tsp ground white pepper
  • 2 tsp fine salt
  • ¼ tsp ground chillies
  • ¼ tsp curry powder
  • ¼ tsp sweet paprika
  • 1 tbsp brandy
  • 1 tsp Worcestershire sauce
  • 2 lemons, zested
  • 250g unsalted butter, softened
Method.
  • Preheat oven to 220ºC. Season the rib eye cutlets with salt and pepper, then drizzle with half the extra virgin olive oil. Set aside for 15 minutes.
  • Cut the carrots into quarters lengthways, then steam until tender. Meanwhile, combine the butter, honey, vinegar and spices in a saucepan then boil until syrupy. Toss with the carrots, arrange on a lined tray, then bake for 20 minutes, until glazed. Scatter with thyme.
  • Drizzle the broccolini with the remaining olive oil and season with salt, then scatter with lemon zest and garlic. Grill for 3 minutes, turning several times, drizzling with lemon juice from time to time. Scatter with parsley.
  • Cook the rib eye cutlets on a hot barbecue grill for 10 minutes, turning often, until medium. Rest for 2 minutes, then serve with the carrots, broccolini, sauerkraut and Café de Paris butter.
  • For the Café de Paris butter: Combine everything except the butter in a bowl, stir well and set aside for 30 minutes.
  • Place the butter in a mixer bowl and whip on high speed until light and creamy. Then add the marinade, one tablespoon at a time with the mixer running, until smooth. Form into logs in sheets of freezer plastic and refrigerate until firm.  
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“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/Chef)
“TEXTBOOK MARBLING, LUSCIOUS JUICINESS & SILKY TENDERNESS. REFINED, GENEROUS & ADDICTIVE”
- ELAINE MILLAR (Chief Judge, RQFWS)