Italian recipes

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Mushroom recipes

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Beetroot recipes

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Polenta recipes

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1 hour

Asian recipes

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Butternut recipes

Braised butternut with sweet potato bake

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Chip recipes

Coffee-rubbed rib-eye with mushroom sauce

20 minutes

Coffee-rubbed rib-eye with mushroom sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

For the coffee rub, mix:

2 T finely ground coffee beans
2 T freshly ground black pepper
2 T treacle sugar
1 T smoked paprika
1 T ground chilli
1½ T mustard powder
1 t ground ginger
1 T salt
4 thick-cut rib-eye steaks
Canola oil, for deep-frying
6 large sweet potatoes
6 T cornflour
Salt, to taste

For the mushroom sauce:

250 g brown mushrooms
2 T butter
2 T olive oil
2 garlic cloves, finely chopped
250 ml cream
Sea salt and freshly ground black pepper, to taste

For the radish salad, mix:

150 g Woolworths French Breakfast Radishes, roughly chopped
4 T parsley, roughly chopped
4 T extra virgin olive oil
3 T red wine vinegar
Salt, to taste

Method

1. Heat a griddle pan over a high heat and preheat the oven to 180°C. Coat the steaks in the coffee rub.

2. Place the steaks on the griddle pan, fat side down, and cook until the fat is crisp. Turn and cook for no more than 1 minute on each side, or the rub will burn.

3. Place in the oven to cook for a further 6 minutes or until medium rare, depending on the thickness of the steaks.

4. Heat the canola oil in a saucepan. Slice the sweet potatoes into 5 mm-thick slices, then slice into matchsticks. Coat with the cornflour.

5. Deep-fry the chips until golden and crisp. Remove from the oil and drain on kitchen paper, then season with salt.

6. Serve with steak with the shoestring sweet potato fries, mushroom sauce and radish salad.

7. To make the mushroom sauce, tear the mushrooms into large chunks. Heat the butter and olive oil in a pan over a medium heat and add the mushrooms. Brown, then add the garlic and cook for 1 minute, then pour in the cream. Simmer gently for 2 minutes, then season to taste.

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Spaghettini with cherry tomato, feta and chorizo sauce

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Bright green rocket-and-almond pesto

Baked tomato relish with crispy fried eggs

Herbed tomato mince with cheesy polenta

Trout poached in Thai red coconut curry with lentils

Braised butternut with sweet potato bake

Coffee-rubbed rib-eye with mushroom sauce

Coffee-rubbed rib-eye with mushroom sauce

Ingredients

Method