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Char Grilled Rib Eye, Beetroots, Anchovy & Caper Butter

This combo is all time. Beef, beet and anchovy all work so so well together! Roasting your own beetroot is great but if time is not on your side, then 2 packets of precooked beetroots will do. Just drain well, cut in half and reheat with the butter.

Serves 2

Ingredients

1 x 700g Rib eye

Salt, fresh ground black pepper

3 tbsp olive oil

2 bunch baby beetroots, stalks trimmed, washed

1 tbsp red wine vinegar

80g unsalted butter, at room temp

4 anchovies, roughly chopped

1 tbsp tiny brined capers

1 clove garlic

Juice ½ lemon

Watercress to serve

Method

Bring the rib eye out to room temperature for at least 1 hour before cooking. Season well with salt, pepper and rub with 1 tbsp of olive oil

Preheat an oven to 200C.

Place the washed, trimmed beetroots between two sheets of baking paper, drizzle over the vinegar, 1 tbsp of olive oil and a little seasoning then wrap them up securely and roast on a tray for anywhere between 45 mins to 1 hour, depending on the beetroots. While they are still warm, rub the skins off and cut in half - the skin removes a lot easier when hot.

For the anchovy butter - in a bowl, combine the softened butter, anchovies, capers, garlic, lemon and a little seasoning. Mix well to smash the anchovies through the butter and emulsify. Keep this at room temp to serve.

Preheat a Grill Plate or BBQ over a high heat. Add the rib eye and cook for 12 minutes, turning every 3 minutes. Then allow to rest for 10 minutes.

To serve, warm the beetroots in half the butter.  Reheat the rib eye on the grill for 1 minutes each side then carve off the bone and slice the meat.

Serve the sliced meat with the rib bone and the remaining butter spooned over to melt through the sliced meat. Spoon the beetroots over and around. Serve with watercress if desired.

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