Rib eye fillet with potato gratin and balsamic jus

Rib eye fillet with potato gratin and balsamic jus

Serves 4
Prep 30 mins
cook 1 hr

Ingredients
4x 180g beef eye-fillet steaks, at room temperature
oil, to brush
Salt and pepper, to season
Vegetable oil, to deep fry
3 parships, shaved
25g butter
2 tbs olive oil

Potato gratin
300ml thickened cream
3 garlic cloves, crushed
3 rosemary sprigs
Salt and pepper, to season
4 potatoes, peeled, thinly scliced
50g butter, chopped
1tbs rosemary leaves

Balsamic Jus
250ml balsamic vinegar
70g brown sugar
4 rosemary sprigs
3 garlic cloves, crushed
50g butter

Method
1. To make potato gratin, place cream, garlic and rosemary in a medium saucepan over low heat and simmer for 20 minutes or until thickened. Season with salt and pepper.

2. Arrange a layer with one-third of potatoes over base of lamington pan. Cover with one-third of cream mixture. Repeat with remaining potatoes and cream mixture to form 3 layers. Sprinkle butter and rosemary levels on top. Cover with foil and bake for 30 minutes. Uncover and bake for a further 30 minutes or until tender. Set aside for 10 minutes, then cut into 4 rectangles.

3. Meanwhile, to make balsamic jus, place vinegar, sugar, rosemary and garlic in a medium saucepan over medium heat and bring to the boil. Reduce heat to low and cook for 5 minutes or until reduced by two-thirds. Add butter and stir to combine. Set aside.

4. Preheat oven to 200C. Brush steaks with oil and season with salt and pepper. Preheat a large frying pan over high heat. Add steaks and cook for 2 minutes on each side. Transfer to an oven tray and roast for 5 minutes.

5. Meanwhile, fill a deep-fryer on large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Deep-fry parsnip for 1 minute or until crisp and golden. Remove with a slotted spoon and drain on paper towel, then season with salt and pepper.

6. Place a square of potato gratin on each serving plate. Add steak and drizzle with jus and top with parsnip crisps to serve.