Serves 2
Prep time 1 hr Cooking time 1hr 30 min
- Rib eye of beef – 1
- Salted butter – 100g
- Black truffle oil – 50ml
- Sea salt – 6g
- Cracked black peppercorn – 5g
- pure olive oil – 30ml
- White onion wedges – 200g
- Potato wedges – 200g
- Thyme sprigs – 4
1. Remove the rib of beef from the fridge 1 hour before roasting and then place on a roasting tray.
2. Soften the butter and mix with truffle oil, salt & black pepper and set to one side.
3. Drizzle the olive oil over the meat and then place the wedges of onion on the tray and then into the oven for 35-40 minutes then reduce the temperature to 180ºC and add the potatoes, continue to cook for another 35-40 minutes.
4. Top with the truffle butter and thyme sprigs and continue to cook for another 20-30 minutes basting every 5-10 minutes.
5. Once the beef is cooked to your liking remove from the tray and leave to rest for 20 minutes in a warm place, reserving the onions and juices for serving.
6. Place the potatoes onto an oven tray and crush gently –Place into a hot oven to crisp up.
8. Once the beef has rested slice and serve with the potatoes and the onion truffle juices.
