British Beef
Kit includes
- 300g - 330g Rib Eye
- Garlic and parsley compound butter
- Fresh Thyme
- Vine tomatoes
- Chunky par boiled English potato wedges in Duck fat
- Creamed Horseradish sauce (jar)
This will elevate your Rib Eye to a new level. You get a healthy 300-330g Scottish grass fed, dry aged steak, several sprigs of fresh Thyme AND Parson's Nose very own garlic and parsley compound butter.
With its marbled fat running throughout, the rib-eye is a rich, wonderfully flavourful and succulent steak. The fat acts to baste the meat whilst cooking.
Cooking
Empty the bag of potatoes in duck fat onto a baking tray and roast in the oven at 200oC for 35 minutes. Turn regularly.
Place the vine tomatoes onto a baking tray, sprinkle with olive oil and salt. Roast in the same oven as the chips for 15 minutes.
Heat a pan with a knob of normal butter and the Thyme.
Serves 1
Place a salted steak in the hot pan and cook for 4/5 minutes on each side for medium-rare and rested for the equivalent of its cooking time. Place the garlic and parsley butter on top and watch it melt.
For Medium Rare, aim for about 52oC temperature.
Leave the steak to rest for at least 5 minutes.
To Serve
Serve the meat, potatoes and the tomatoes together with a spoonful of horseradish.
All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range.
Responsibly reared in the Glens of Scotland.
