rib joint with four bones, trimmed into four 'lollipops' (the rib-eye steak with the rib bone still attached, ask the butcher to give you a hand with this)
zest of 1 lemon
1tblsp rosemary (finely chopped)
2 cloves garlic (crushed)
for the creamed white beans and leeks:
500g white/butter beans (washed and drained)
2 large leeks (trimmed, sliced and washed)
2 cloves garlic (thinly sliced)
1tblsp thyme leaves
1tblsp parsley (finely chopped)
150ml white wine
2tblsp crème fraîche
for the onion rings:
1 large onion
100g corn flour
50g plain flour
for the roasted garlic mashed potato:
4 large red rooster potato
1 bulb garlic (halved horizontally and roasted in 190°c oven for 45 minutes)
1 knob of butter
For the Beans and Leek:
Sweat the leek with thyme and garlic over a medium heat with olive oil and butter. Season with salt and pepper.
Turn up the heat and add the wine to boil off the alcohol for 3-4 minutes.
Add the beans and a ladleful of water before simmering for 5 minutes.
Stirring gently, add the parsley, crème fraîche and a glug of olive oil.
Season to taste.
For the Beef:
Marinade the steaks with crushed garlic, rosemary, lemon zest, salt, pepper and olive oil for 1 hour.
In a very hot griddle pan, fry the steaks on each side for 1 minute.
Transfer into the oven (pre-heated to 190°C) and roast for 12 minutes (for medium), turning steaks every 5 minutes and basting with any excess marinade.
Take out from oven and squeeze a little lemon juice and drizzle a little olive oil over each steak.
Rest under foil for 5 minutes.
For the Onion Rings:
Mix the two types of flour and start adding the prosecco bit by bit, whilst whisking the batter mixture.
Be careful not to pour too much prosecco at once as the mixture will effervesce and you’ll have bubbles all over the counter!
Continue whisking and adding prosecco until the mixture is the consistency of paint. Season well with salt and pepper.
Slice the onion horizontally into thin rings. Dust onion with some plain flour, shaking off any excess. Dip in batter, carefully place in hot oil and deep fry until batter turns golden brown (1-2 minutes).
Take out and place on kitchen paper to drain off excess oil. All.ow to cool and lift occasionally to separate and crisp up the onion rings
For the Mash:
Peel, chop into 1 cm slices and boil the potato in salted water for 12 minutes. Drain and allow the steam to evaporate for 1 minute. Add 4 cloves of roasted garlic, the cream and the butter and mash until smooth.
Season with salt and pepper.
Place a generous portion of the creamed beans and leek in the middle of a warmed plate. Slice the steak into thick strips and place on top of the beans. Gently tower some onion rings on top of the steak. Serve with the garlic mash in a separate bowl.