M&S RECIPE INSPIRATION
Mike Reid’s British ribeye with potato and celariac gratin
Pull out all the stops this weekend with Mike’s take on a restaurant classic – tender steak paired with creamy gratin and a red wine sauce. Take things up a notch by serving the dish with our bold, smooth Classics barossa shiraz
Ingredients
- 4 ribeye steaks
- 50g butter
- 1 clove garlic, crushed
- 2 sprigs rosemary
- 1 sprig thyme
- Handful watercress, to serve
For the gratin
- 1 onion, thinly sliced
- 2 large Maris Piper potatoes, peeled and thinly sliced
- 1 medium celeriac, peeled and thinly sliced
- 1 clove garlic, crushed
- 1 sprig thyme
- 300ml chicken stock
- 50g parmesan, grated
For the sauce
- 1 shallot, sliced
- 75g M&S streaky bacon, diced
- 1 tbsp tomato purée
- 1 bay leaf
- 1 sprig thyme
- 150ml red wine
- 500ml chicken stock
- 4 tbsp cream
Method
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- First, make the gratin. Heat 1 tbsp rapeseed oil in a pan, add the onion and cook until softened, then remove from the heat.
- Layer the potatoes, celeriac and onions in a small ovenproof dish, adding the garlic and thyme and seasoning with salt and freshly ground black pepper as you go. Pour over the stock, cover with tin foil and bake in the oven for 30 minutes. Remove, top with the parmesan and return to the oven for a further 15-20 minutes, or until golden and cooked through.
- To make the sauce, heat 1 tbsp rapeseed oil in a pan and add the shallot and bacon. Cook until softened and golden. Add the tomato purée and herbs and cook for 2-3 minutes, until browned slightly.
- Add the red wine and simmer until reduced by ½, then add the stock. Bring to the boil and reduce by ¾. Pass the sauce through a sieve and return to the pan. Add the cream and season with salt and pepper to taste.
- Meanwhile, heat 1 tbsp rapeseed oil in a large heavy griddle or frying pan over a medium-high heat. Place in the steaks, seasoning generously (you may need to do this in two batches). Turn after a few minutes, adding the butter, garlic and herbs. Cook for 2-3 minutes, or until the steaks are cooked to your liking, then remove from the pan and rest for the same amount of time as you cooked them for.
- Serve each steak with some of the gratin, a drizzle of the sauce and a handful of watercress.
