Rib-eye of beef with polenta chips
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This classic rib-eye steak recipe from Robert Thompson is served with chips - of the polenta variety. The sauce requires a bit of time but it will make this rib-eye steak recipe one to remember. The roasted vine tomatoes used as a garnish by Robert are not included in the recipe, but can be achieved by slowly roasting at 100°C for an hour.
First published in 2015
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Ingredients
Metric
Imperial
Rib eye
- 1000g of rib-eye steak
- olive oil
- 20g of fresh thyme, chopped
- salt
- pepper
Sauce
- 2.5l beef stock
- 1.5kg chicken wings
- 300ml of Madeira
- 30ml of sherry vinegar
Garnish
- 16 vine tomatoes, slow-roasted
SAVE RECIPE
Equipment
- Deep fat fryer
- Muslin cloth
Method
1
Polenta chips are simple, but require a long setting time so that they hold their shape when fried. Use a large pan to bring the vegetable stock to the boil and slowly add in the polenta whilst whisking
- 300g of polenta
- 1.5l vegetable stock
3
Transfer the polenta to a lightly oiled tray and spread out as quickly as possible, then place an oiled piece of parchment on top and press lightly with another tray to ensure an even surface. Chill in the fridge for 4-6 hours
- olive oil
4
Preheat the oven to 180°C/gas mark 4. Roast the chicken wings until golden all over, turning the wings over occasionally as they cook
- 1.5kg chicken wings
5
Remove the wings from the oven, drain off all of the fat and reserve the fat for later use
6
Deglaze the roasting tray with sherry vinegar and the Madeira, and add this with the chicken wings and beef stock into a large pan. Bring the stock to a simmer, and reduce a consistency that coats the back of a wooden spoon. Strain through a muslin cloth before adding in the fat from the chicken wings
- 30ml of sherry vinegar
- 2.5l beef stock
- 300ml of Madeira
7
Return the strained sauce to the pan and turn down to a simmer. Avoid stirring too much or the fat will emulsify into the sauce
9
Transfer the steaks to a preheated oven set to 200°C/gas mark 6 and cook each steak through (to the diners preference). Add a sprinkling of fresh thyme to the cooked steaks and allow to rest
- 20g of fresh thyme
10
Before serving, cut the polenta into 1.5cm by 10cm chips and deep fry until crispy and golden
11
Serve each plate with a generous portion of polenta chips, a steak and the reduced sauce. Garnish with slow-roasted vine tomatoes if you wish
- 16 vine tomatoes, slow-roasted
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