Red wine sauce:
NOMU Extra Virgin Olive Oil, for frying
1 shallot, roughly chopped
1 carrot, roughly chopped
1 piece celery, roughly chopped
1 sprig rosemary
1 bay leaf
100 g beef offcuts
2 tsp (10 ml) tomato paste
1 cup (250 ml) red wine
1 tsp (5 ml) NOMU Beef STOCK stirred in 1 cup (250 ml) hot water
½ cup (125 ml) port
Steak:
2 x 500 g rib eye steaks, on the bone
NOMU Extra Virgin Olive Oil
2 tbsp (30ml) NOMU Roast Rub
NOMU Sea Salt and Black Pepper
4-6 pieces of bone marrow (allow at least one per person)
Red wine sauce:
Heat a little Olive Oil in a frying pan and gently sauté the shallot, carrot, celery, rosemary and bay leaf until lightly golden in colour. Add the beef offcuts and continue to fry until well browned.
Stir through the tomato paste and add the wine, prepared Beef STOCK and port. Bring to a gentle simmer and cook for about 45 minutes or until reduced by two thirds. Set aside to be reheated before serving.
Steak:
Preheat the oven to 200ºC.
Rub a little olive oil over the rib eye steaks and season both sides with NOMU Roast Rub, salt and pepper. Season the bone marrow with salt and pepper. Heat a frying pan until hot and sear the steaks for about 3 minutes on each side until well browned. Remove from the pan and place onto a roasting tray together with the marrow bones and roast in the oven for about 20 minutes for medium rare, or slightly longer for medium.
Remove from oven and allow to rest for 10 minutes before slicing. Reheat the red wine sauce and serve with the steak and marrow bones.
Red wine sauce:
NOMU Extra Virgin Olive Oil, for frying
1 shallot, roughly chopped
1 carrot, roughly chopped
1 piece celery, roughly chopped
1 sprig rosemary
1 bay leaf
100 g beef offcuts
2 tsp (10 ml) tomato paste
1 cup (250 ml) red wine
1 tsp (5 ml) NOMU Beef STOCK stirred in 1 cup (250 ml) hot water
½ cup (125 ml) port
Steak:
2 x 500 g rib eye steaks, on the bone
NOMU Extra Virgin Olive Oil
2 tbsp (30ml) NOMU Roast Rub
NOMU Sea Salt and Black Pepper
4-6 pieces of bone marrow (allow at least one per person)
Red wine sauce:
Heat a little Olive Oil in a frying pan and gently sauté the shallot, carrot, celery, rosemary and bay leaf until lightly golden in colour. Add the beef offcuts and continue to fry until well browned.
Stir through the tomato paste and add the wine, prepared Beef STOCK and port. Bring to a gentle simmer and cook for about 45 minutes or until reduced by two thirds. Set aside to be reheated before serving.
Steak:
Preheat the oven to 200ºC.
Rub a little olive oil over the rib eye steaks and season both sides with NOMU Roast Rub, salt and pepper. Season the bone marrow with salt and pepper. Heat a frying pan until hot and sear the steaks for about 3 minutes on each side until well browned. Remove from the pan and place onto a roasting tray together with the marrow bones and roast in the oven for about 20 minutes for medium rare, or slightly longer for medium.
Remove from oven and allow to rest for 10 minutes before slicing. Reheat the red wine sauce and serve with the steak and marrow bones.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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