Seared rib eye salad with textured tomatoes, onions + herbs

Diana Dodog's key ingredient recipe from Heat 2 of MasterChef 2014

Ingredients


  • 1 rib eye steak
  • 2 onions
  • 2 shallots
  • 3 cloves of garlic
  • 1 rosemary sprig
  • 1 basil
  • 1 parsley
  • 1 thyme
  • 1 red onion
  • 2 tomatoes
  • 2 cherry tomatoes
  • 1 sweet potato
  • 50 ml balsamic vinegar
  • 100 ml red wine vinegar
  • 50 ml olive oil
  • 50 ml vegetable oil
  • 25 g butter
  • 20 ml double cream
  • 150 ml beef stock
  • bunch of mixed leaf salad (baby spinach, rocket, watercress)
  • 1 tin of chopped tomatoes
  • 100 g demerara sugar
  • 10 g mustard seeds
  • salt + pepper

Method

  1. For onion sauce:
  2. Slice one large Spanish onion and place in a hot pan with olive oil, thyme, salt + pepper until caramelised
  3. Fry for 10 minutes
  4. Add 50ml balsamic vinegar + cook it for 5 minutes
  5. Add 20ml cream + cook for a further 5 minutes
  6. Blend it until it’s smooth
  7. Season with salt + pepper
  8. Pass it through a sieve + cool it down until serving
  9. For tomato chutney:
  10. Boil 100 ml water, 900 ml red wine vinegar
  11. 100g Demerara sugar
  12. ½ tin chopped tomato
  13. Salt + pepper
  14. Cook for 45 minutes


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