MARINATED GRASS-FED IRISH RIB-EYE
Prepare the marinade by crushing the garlic, rosemary, caraway seeds and olive oil in a pestle and mortar until well combined.
Massage the marinade into the beef and leave overnight to enhance the flavour.
When ready to cook, remove the excess marinade and heat up a frying pan before placing the rib-eye on its side to caramelise. Then continue to colour each side until golden brown.
Line an oven tray with some carrots before placing the seared rib-eye onto the tray. Wrap with tin foil and place into the oven to cook for 10 minutes on each side.
Remove the beef from the oven and allow to rest for another 10 minutes before carving.
Add kale, water, vegetable oil and salt in a blender and blitz until well combined.
Then add in garlic, hazelnuts and capers and blitz for another minute.
Lastly, add Mossfield cheese to the mixture at the last moment to give the pesto a bit of texture.