Quick & Easy

Beef rib eye for two

This romantic steak dinner is absolutely delicious topped with pats of melting anchovy butter, sautéed mushrooms and steamed green beans.
beef rib eye for two


Anchovy butter


1.Preheat oven to 200°C/400°F.
2.To make anchovy butter, combine ingredients in medium bowl. Shape butter mixture into a log on large piece of plastic wrap. Roll to enclose; twist ends to secure. Refrigerate 30 minutes.
3.Rub beef with 1 tablespoon olive oil, season. Heat oiled medium ovenproof frying pan over high heat; cook beef until browned both sides. Transfer to oven; roast, uncovered, 15 minutes. Reduce oven to 180°C/350°F; roast a further 15 minutes. Cover beef, bone-side down, loosely with foil; stand 15 minutes.
4.Meanwhile, make sautéed mushrooms. Heat vegetable oil in large frying pan; cook mushrooms, in 2 batches, over high heat until softened. Remove from pan. Heat remaining 1 tablespoon olive oil in same pan; cook shallots and garlic until shallots are soft. Return mushrooms to pan, stirring, until heated. Remove from heat, stir in vinegar and parsley. Season to taste.
5.Serve beef with sautéed mushrooms and slices of anchovy butter. Serve with steamed green beans, if liked.

If your pan doesn’t have an ovenproof handle, cover the handle well with several layers of foil.


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