Name: Beef rib eye for two
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: Anchovy butter; 75 gram (2½ ounces) softened butter; 2 anchovy fillets, drained; 1/2 clove garlic, crushed; 1 tablespoon each finely chopped fresh chives and fresh flat-leaf parsley; 2 x 500g (1-pound) rib-eye beef steaks, bone-in; 2 tablespoon olive oil; 2 tablespoon vegetable oil; 1 large flat brown mushroom (100g), sliced thinly lengthways; 100 gram (3 ounces) swiss brown mushrooms, sliced thinly; 100 gram (3 ounces) shiitake mushrooms, sliced thickly; 100 gram (3 ounces) oyster mushrooms, torn in half; 2 shallots (50g), sliced thinly; 1 clove garlic, sliced thinly; 1 tablespoon red wine vinegar; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

Anchovy butter

75 gram (2½ ounces) softened butter

2 anchovy fillets, drained

1/2 clove garlic, crushed

1 tablespoon each finely chopped fresh chives and fresh flat-leaf parsley

2 x 500g (1-pound) rib-eye beef steaks, bone-in

2 tablespoon olive oil

2 tablespoon vegetable oil

1 large flat brown mushroom (100g), sliced thinly lengthways

100 gram (3 ounces) swiss brown mushrooms, sliced thinly

100 gram (3 ounces) shiitake mushrooms, sliced thickly

100 gram (3 ounces) oyster mushrooms, torn in half

2 shallots (50g), sliced thinly

1 clove garlic, sliced thinly

1 tablespoon red wine vinegar

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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