Charcoal grilled grass-fed Irish rib-eye with a stout and pickled walnut Bordelaise sauce

Adam Bennett pulls out every stop to make St Patrick's Day one to remember, with this indulgent charcoal grilled grass-fed rib-eye with Pommes Anna chips and a stout and pickled walnut Bordelaise sauce.

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FOR THE GRASS-FED IRISH RIB-EYE:

  • 1 bone-in rib-eye
  • 70g salted butter
  • 3 thyme sprigs
  • 1 garlic clove
  • Salt and pepper

FOR THE ONION TARTLET:

  • 1 medium onion
  • 2tbsp sunflower oil
  • 30g butter
  • 80g pre-made puff pastry
  • 1 pinch of salt and pepper

FOR THE SALT BAKED CELERIAC:

  • 1 celeriac head
  • 150g table salt
  • 400g plain flour
  • 90g water
  • 100g egg white
  • 1 egg

FOR THE HEN OF THE WOODS:

  • 100g Maitake mushrooms
  • 12 wild garlic leaves
  • 10ml porcini oil
  • 5ml lemon juice
  • 1 pinch of salt and pepper

FOR THE CHICORY AND CASHEL CROZIER BLUE CHEESE SALAD:

  • 1¬†chicory head
  • 40g Cashel blue crozier cheese
  • 30g soured cream
  • 30g mayonnaise
  • 1 pinch of cayenne pepper
  • 5ml lemon juice
  • 1tbsp milk
  • 1tsp chives

FOR THE POMMES ANNA:

  • 10 Maris Piper potatoes
  • 100g clarified butter
  • 75g parmesan cheese
  • 30g potato starch
  • 1 pinch of salt and pepper

FOR THE STOUT AND PICKLED WALNUT BORDELAISE SAUCE:

  • 20g butter
  • 1tbsp diced shallot
  • 5 black peppercorns
  • 30g ruby port
  • 100g stout
  • 1 thyme sprig
  • 1 bay leaf
  • 500g beef stock

FOR THE GRASS-FED IRISH RIB-EYE:

  • 1 bone-in rib-eye
  • 70g salted butter
  • 3 thyme sprigs
  • 1 garlic clove
  • Salt and pepper

FOR THE ONION TARTLET:

  • 1 medium onion
  • 2tbsp sunflower oil
  • 30g butter
  • 80g pre-made puff pastry
  • 1 pinch of salt and pepper

FOR THE SALT BAKED CELERIAC:

  • 1 celeriac head
  • 150g table salt
  • 400g plain flour
  • 90g water
  • 100g egg white
  • 1 egg

FOR THE HEN OF THE WOODS:

  • 100g Maitake mushrooms
  • 12 wild garlic leaves
  • 10ml porcini oil
  • 5ml lemon juice
  • 1 pinch of salt and pepper

FOR THE CHICORY AND CASHEL CROZIER BLUE CHEESE SALAD:

  • 1¬†chicory head
  • 40g Cashel blue crozier cheese
  • 30g soured cream
  • 30g mayonnaise
  • 1 pinch of cayenne pepper
  • 5ml lemon juice
  • 1tbsp milk
  • 1tsp chives

FOR THE POMMES ANNA:

  • 10 Maris Piper potatoes
  • 100g clarified butter
  • 75g parmesan cheese
  • 30g potato starch
  • 1 pinch of salt and pepper

FOR THE STOUT AND PICKLED WALNUT BORDELAISE SAUCE:

  • 20g butter
  • 1tbsp diced shallot
  • 5 black peppercorns
  • 30g ruby port
  • 100g stout
  • 1 thyme sprig
  • 1 bay leaf
  • 500g beef stock

GRILLED GRASS-FED IRISH RIB-EYE

STEP 1

Light up the barbecue at least 45 minutes before cooking.

STEP 2

Remove the beef from the fridge and allow it to come up to room temperature.

STEP 3

Heat the butter over a medium heat until it begins to brown before adding in the garlic and thyme and removing from the heat.

STEP 4

Transfer the browned butter marinade from the pan into a heat proof dish and reserve for later.

STEP 5

Brush the rib-eye lightly with the browned butter and season with salt and pepper before grilling over the charcoal to sear the beef on all sides.

STEP 6

Then remove the beef and place onto a wire rack over an oven tray and place in the oven at 80 degrees Celsius for 30-40 minutes until the core temperature reaches 52 degrees Celsius.

STEP 7

Remove the rib-eye from the oven, cover with foil and leave to rest for 10 minutes until carving up.

 

ONION TARTLET

STEP 1

Cut the onion into two slices and season them on both sides with salt and sugar before placing them into a vacuum bag with a tablespoon of sunflower oil.

STEP 2

Place the onions into a water bath at 90 degrees Celsius until tender but holding their shape. Cool to room temperature then remove from the bag and dry off with paper towels.

STEP 3

Brown the onion slices on a hot non-stick pan until nicely caramelised. Then remove from the heat and allow to cool.

STEP 4

Grease two 8cm tartlet tins and cut two 9cm discs from the puff pastry, docking these with a fork.

STEP 5

Place an onion slice in each tin, caramelised side down. Top with a disc of pastry and tuck the pastry in around the onion.

STEP 6

Bake the tartlets at 190 degrees Celsius for 16 minutes until the pastry is crisp. Then remove from the oven and keep warm in the tartlet tins until ready to serve.

 

SALT BAKED CELERIAC

STEP 1

Combine the flour and salt in a bowl. Then combine the egg, egg whites and water in a jug and whisk together until combined.

STEP 2

Add the liquids to the dry ingredients and bring together to a smooth dough but be careful to not overwork the dough.

STEP 3

Roll the dough out into a 1cm thick disc to completely wrap the celeriac in. Then lift the disc onto the celeriac and tuck it around to completely seal the celeriac in the dough before placing onto a baking tray.

STEP 4

Bake at 190 degrees Celsius for 1 hour until the core temperature reaches 80 degrees Celsius. Then leave to cool in the pastry for around 45 minutes.

STEP 5

Remove and discard the pastry and peel the celeriac before cutting it into wedges.

STEP 6

Reserve in a cool place until ready to serve.

 

GRILLED HEN OF THE WOODS

STEP 1

Drizzle a little porcini oil over the mushrooms and season well with salt and pepper.

STEP 2

Grill the mushrooms over charcoal turning frequently until softened and slightly charred.

STEP 3

Place the hot mushrooms into a small bowl with the wild garlic so the heat can wilt the garlic leaves and bring out the garlic flavour.

STEP 4

Dress the mushrooms with a little more porcini oil and lemon juice before serving.

 

CHICORY AND CASHEL CROZIER BLUE CHEESE SALAD

STEP 1

Separate the chicory leaves and trim each leaf into the same length.

STEP 2

Crumble the Cashel crozier blue cheese into a bowl before adding in the other ingredients and combining with a whisk. Allow some small chunks of cheese to remain in the dressing.

STEP 3

Dress the chicory leaves with the dressing before serving.

 

POMMES ANNA CHIPS

STEP 1

Brush a small terrine dish or loaf tin with melted butter and line with baking parchment.

STEP 2

Slice the potatoes into thin sheets using a regular mandolin.

STEP 3

Layer the potato slices into the dish alternating with clarified butter between each layer and a dusting of potato starch. Sprinkle lightly with grated parmesan every 3 layers.

STEP 4

Continue to layer until the potato is 1cm away from the brim of the dish and then fold the parchment over to cover the top.

STEP 5

Place another of the same size terrine dish on top to compress the potato and bake in the oven at 180 degrees Celsius for 20 minutes. Reduce the heat to 170 degrees Celsius for 45 minutes until the centre is tender.

STEP 6

Remove from the oven and compress the tin by placing a weight on top to maintain pressure on the potato. Place in the fridge to chill and compress overnight.

STEP 7

The next day, turn the slab of Pommes Anna out of the terrine and discard the parchment. Cut the slab into thick slices and then into chunky chips and warm up before serving.

 

STOUT AND PICKLED WALNUT BORDELAISE SAUCE

STEP 1

Heat the butter in a sauce pan until bubbles start to form. Then add the shallot and sauté for 2 minutes. Add the peppercorns and pickled walnuts and cook for a further minute.

STEP 2

Add the port to the sauce and reduce by half before adding the stout. Then continue to reduce by three quarters before adding in the beef stock.

STEP 3

Bring to the boil and skim off any impurities before adding the herbs. Then allow the sauce to simmer until reduced to a sauce consistency.

STEP 4

Strain the sauce through a fine sieve and serve.

GRILLED GRASS-FED IRISH RIB-EYE

STEP 1

Light up the barbecue at least 45 minutes before cooking.

STEP 2

Remove the beef from the fridge and allow it to come up to room temperature.

STEP 3

Heat the butter over a medium heat until it begins to brown before adding in the garlic and thyme and removing from the heat.

STEP 4

Transfer the browned butter marinade from the pan into a heat proof dish and reserve for later.

STEP 5

Brush the rib-eye lightly with the browned butter and season with salt and pepper before grilling over the charcoal to sear the beef on all sides.

STEP 6

Then remove the beef and place onto a wire rack over an oven tray and place in the oven at 80 degrees Celsius for 30-40 minutes until the core temperature reaches 52 degrees Celsius.

STEP 7

Remove the rib-eye from the oven, cover with foil and leave to rest for 10 minutes until carving up.

 

ONION TARTLET

STEP 1

Cut the onion into two slices and season them on both sides with salt and sugar before placing them into a vacuum bag with a tablespoon of sunflower oil.

STEP 2

Place the onions into a water bath at 90 degrees Celsius until tender but holding their shape. Cool to room temperature then remove from the bag and dry off with paper towels.

STEP 3

Brown the onion slices on a hot non-stick pan until nicely caramelised. Then remove from the heat and allow to cool.

STEP 4

Grease two 8cm tartlet tins and cut two 9cm discs from the puff pastry, docking these with a fork.

STEP 5

Place an onion slice in each tin, caramelised side down. Top with a disc of pastry and tuck the pastry in around the onion.

STEP 6

Bake the tartlets at 190 degrees Celsius for 16 minutes until the pastry is crisp. Then remove from the oven and keep warm in the tartlet tins until ready to serve.

 

SALT BAKED CELERIAC

STEP 1

Combine the flour and salt in a bowl. Then combine the egg, egg whites and water in a jug and whisk together until combined.

STEP 2

Add the liquids to the dry ingredients and bring together to a smooth dough but be careful to not overwork the dough.

STEP 3

Roll the dough out into a 1cm thick disc to completely wrap the celeriac in. Then lift the disc onto the celeriac and tuck it around to completely seal the celeriac in the dough before placing onto a baking tray.

STEP 4

Bake at 190 degrees Celsius for 1 hour until the core temperature reaches 80 degrees Celsius. Then leave to cool in the pastry for around 45 minutes.

STEP 5

Remove and discard the pastry and peel the celeriac before cutting it into wedges.

STEP 6

Reserve in a cool place until ready to serve.

 

GRILLED HEN OF THE WOODS

STEP 1

Drizzle a little porcini oil over the mushrooms and season well with salt and pepper.

STEP 2

Grill the mushrooms over charcoal turning frequently until softened and slightly charred.

STEP 3

Place the hot mushrooms into a small bowl with the wild garlic so the heat can wilt the garlic leaves and bring out the garlic flavour.

STEP 4

Dress the mushrooms with a little more porcini oil and lemon juice before serving.

 

CHICORY AND CASHEL CROZIER BLUE CHEESE SALAD

STEP 1

Separate the chicory leaves and trim each leaf into the same length.

STEP 2

Crumble the Cashel crozier blue cheese into a bowl before adding in the other ingredients and combining with a whisk. Allow some small chunks of cheese to remain in the dressing.

STEP 3

Dress the chicory leaves with the dressing before serving.

 

POMMES ANNA CHIPS

STEP 1

Brush a small terrine dish or loaf tin with melted butter and line with baking parchment.

STEP 2

Slice the potatoes into thin sheets using a regular mandolin.

STEP 3

Layer the potato slices into the dish alternating with clarified butter between each layer and a dusting of potato starch. Sprinkle lightly with grated parmesan every 3 layers.

STEP 4

Continue to layer until the potato is 1cm away from the brim of the dish and then fold the parchment over to cover the top.

STEP 5

Place another of the same size terrine dish on top to compress the potato and bake in the oven at 180 degrees Celsius for 20 minutes. Reduce the heat to 170 degrees Celsius for 45 minutes until the centre is tender.

STEP 6

Remove from the oven and compress the tin by placing a weight on top to maintain pressure on the potato. Place in the fridge to chill and compress overnight.

STEP 7

The next day, turn the slab of Pommes Anna out of the terrine and discard the parchment. Cut the slab into thick slices and then into chunky chips and warm up before serving.

 

STOUT AND PICKLED WALNUT BORDELAISE SAUCE

STEP 1

Heat the butter in a sauce pan until bubbles start to form. Then add the shallot and sauté for 2 minutes. Add the peppercorns and pickled walnuts and cook for a further minute.

STEP 2

Add the port to the sauce and reduce by half before adding the stout. Then continue to reduce by three quarters before adding in the beef stock.

STEP 3

Bring to the boil and skim off any impurities before adding the herbs. Then allow the sauce to simmer until reduced to a sauce consistency.

STEP 4

Strain the sauce through a fine sieve and serve.