Aberdeen Angus rib-eye, mushroom purée and beef tea

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This beef steak recipe from Kevin Mangeolles delivers an elegant main course, as the beef is paired with mushroom purée and potatoes cooked with bacon. The inventive beef tea brings further beefy richness to this dish, flavoured with dried ceps and thyme. Creating this dish requires a good amount of planning and preparation, so it's a good idea to prepare some of the elements, such as the potatoes and the beef tea, ahead of time. The finished meal will be incredible and worth the effort.

First published in 2015




Rib eye

Mushroom purée

Marcaire potatoes

Beef tea

To plate


  • Fine sieve
  • Liquidiser
  • Vacuum bag and machine
  • 5 x 2cm rings


Trim all the fat from the rib eye (there is a layer of meat round the centre of the rib eye. Remove this and use this piece for the braised beef)
  • 2kg rib-eye steak
Roll the centre meat in cling film until tight, then cut into steaks
Place the piece of beef for braising into a vacuum bag with the thyme and sliced garlic
Seal and cook in a water bath at 83°C for 4 hours
When ready, take the meat out of the bag, scrape off the garlic and thyme, then cut the beef in half lengthways. Roll in cling film and put in the fridge
Season the steaks in a hot pan with a little oil and seal on both sides
Cut the braised beef into 3cm pieces and add to the steaks in the pan along with the butter. When the steaks are cooked to your liking, take out of the pan and rest in a warm place
For the mushroom purée, preheat the oven to 150°C/Gas mark 2
Place all the ingredients for the mushrooms into a pan, then cover with tin foil and put in the oven for 1 hour
Liquidise and pass through a fine sieve, then reheat with a little milk
  • 1 dash of milk
For the potatoes, preheat the oven to 200°C/Gas mark 6
Bake the potatoes for about an hour or until soft
Grill the bacon, and cut up into small pieces
Scoop the flesh from the potatoes and mix with the bacon and chopped spring onion. Then put into 5cm diameter by 2cm thick rings and cool
When ready to serve, pan fry the potato rings in a little butter and oil until golden on both sides
To make the beef tea, mix all the ingredients together in a pan, bring to the boil then turn the gas down to a simmer. Cook for 1 ½ hours
Pass through a muslin cloth and discard the remnants
Blanch some baby carrots, then peel the skins off and add 100g butter to 100ml of water and warm. Cut some little gem lettuce
To serve, place some of the mushroom purée on the plate
Then put the braised beef on the purée. Slice the steak and put on the Macaire potatoes. Place the carrots and little gem on the plate and serve
First published in 2015

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

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