Ingredients

Method

For the truffle-and-bone marrow sauce:
• 300 g bone marrow
• 4 T olive oil
• salt, to taste
• 1 onion, halved
• 8 bay leaves
• 2 T tomato paste
• 2 T truffle oil
• 3 T truffle paste (find this at specialty delis)
• 1 cup cream
• 2 T cold butter
• 1 kg beef rib-eye on the bone, at room temperature
• freshly ground black pepper, to taste
• 6 T Woolworths Wagyu fat

Method

Ingredients

1. To make the sauce, preheat the oven to 180°C. Drizzle the bone marrow with olive oil, season with salt and roast for 45 minutes.

2. Place the roasted bone marrow, along with its cooking liquid, onion, bay leaves and tomato paste, into a large pan and cover with about 4 cups of water. Simmer gently for 1 hour. Strain, then simmer again for 30 minutes until slightly reduced. Add the truffle oil and paste. Season to taste. Just before serving, add the cream and heat through. Whisk in the butter.

3. To make the rib-eye, season the meat with pepper and rub with fat. Sear on both sides in a hot cast-iron pan. Transfer to the oven and roast at 180°C for 45 minutes. Rest for 30 minutes covered with foil. Slice the beef into steaks and serve with the sauce.

Find more beef recipes here

Photographer:  Jan Ras
Food Assistant: Bianca Jones and Kate Ferreira