Rib-eye with hot-mustard coleslaw, bone marrow and pepper sauce


  • Serves 4 people

  • 4 rib-eye steaks (500gm each)
  • 50 ml olive oil
  • 4 bone marrow pieces (boneless), soaked in cold water overnight
  • Hot-mustard coleslaw
  • 200 gm white cabbage, shredded
  • 50 gm carrot, shredded
  • 50 gm onion, thinly sliced
  • ½ lemon, juice only
  • 100 gm sour cream
  • 1 tbsp hot English mustard
  • Pepper sauce
  • 50 ml olive oil
  • 30 gm unsalted butter
  • 300 gm chuck steak, coarsely chopped
  • 4 golden shallots, coarsely chopped
  • 5 garlic cloves, thinly sliced
  • 1 small field mushroom, coarsely chopped
  • 2 tbsp (50gm) each coarsely ground black and white pepper
  • 250 ml brandy
  • 300 ml good-quality veal stock
  • ½ bunch thyme
  • 600 ml pouring cream
  • ¼ cup (loosely packed) tarragon leaves, coarsely chopped
  • 2 tsp lemon juice, or to taste
01   For hot-mustard coleslaw, combine cabbage, carrot and onion in a non-reactive bowl. Add lemon juice, season to taste, toss to combine. Refrigerate overnight, drain, squeeze out excess liquid with a tea towel, transfer to a bowl. Just before serving, combine remaining ingredients in a separate bowl, add to cabbage, season to taste, toss to combine.
02   Preheat oven to 180C. For pepper sauce, heat oil and butter in a large saucepan over high heat until foaming. Add chuck steak, sauté until brown (3-5 minutes), add shallot and garlic, sauté until golden (5-7 minutes). Add mushroom, cook until golden (3-5 minutes). Add peppers, deglaze with brandy, cook until all liquid has evaporated (1-2 minutes). Add veal stock and thyme, simmer over medium heat until reduced to a thick sauce consistency (10-12 minutes). Add cream, cook until slightly thickened (1-2 minutes). Strain through a fine sieve (discard solids), add tarragon, season to taste with sea salt and lemon juice, set aside, keep warm.
03   Heat a large char-grill pan over high heat. Drizzle steaks with oil, season to taste. Grill until browned, turning once (3-4 minutes each side). Place on a wire rack in a baking tray, roast until cooked to your liking (7-9 minutes for medium-rare). Rest, covered loosely with foil, for 5-7 minutes.
04   Meanwhile, preheat a grill to high. Drain marrow, place on a baking tray, grill until caramelised (2-3 minutes). Serve with rib-eye, coleslaw and pepper sauce.
This recipe is from the September 2009 issue of Australian Gourmet Traveller.
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