Sliced ribeye with brie and tomato-chipotle jam
This recipe combines juicy, pan-seared ribeye steak, creamy brie and a sweet-and-spicy tomato chipotle jam. Served on Carr's Large Table Water Crackers, this elegant appetiser is garnished with flaky sea salt, cracked black pepper and chives. It’s the perfect sophisticated picnic canapé.
Ingredients
Metric
Imperial
Tomato-chipotle jam
- 400g of cherry tomatoes, halved
- 1 red onion, finely chopped
- 1 tbsp of chipotle flake
- 45g of brown sugar
- 1 tsp apple cider vinegar
- 1 tsp light soy sauce
- 2 garlic cloves, minced
- 1 onion, finely chopped
- salt, to taste
Ribeye steak
- 500g of rib-eye steak, room temperature
- 2 tbsp of vegetable oil
- 1 tbsp of olive oil
- 30g of unsalted butter
- 1 sprig of rosemary
- 2 garlic cloves
- salt and pepper
To serve
- 200g of large water crackers, or 1 pack
- 100g of brie, sliced
- 1 handful of chives, finely sliced
- flaky sea salt
- freshly ground black pepper
Method
Start by making the tomato chipotle jam. Cook all the ingredients for the jam over a medium heat, stirring occasionally, until the mixture thickens and the tomatoes break down, about 20–25 minutes. Season with salt to taste
- 400g of cherry tomatoes, halved
- 1 red onion, finely chopped
- 1 tbsp of chipotle flake
- 45g of brown sugar
- 1 tsp apple cider vinegar
- 1 tsp light soy sauce
- 2 garlic cloves, minced
- 1 onion, finely chopped
- salt, to taste
Remove from the heat and let the jam cool to room temperature
Next, season the ribeye steak with salt, pepper and vegetable oil on both sides
- 500g of rib-eye steak, room temperature
- 2 tbsp of vegetable oil
- salt and pepper
Heat the olive oil in a pan over medium-high heat
- 1 tbsp of olive oil
Sear the steak for about 3-4 minutes on one side, pressing down as you sear to help it brown
Turn the steak over, then add in the butter, rosemary and garlic cloves
Use a spoon to baste the steak in butter as it cooks for another 3-4 minutes
Remove the steak from the pan and rest for 5–10 minutes before slicing thinly
Season with a pinch of flaky salt and black pepper then serve
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