Ribeye with Red Wine Jus, Slow Cooked Roasted Baby Carrots, Wild Mushrooms, Cauliflowe, New Potatoes and Roasted Parsnip Puree

This refined yet hearty dish showcases a beautifully seared ribeye steak, cooked to perfection with a deep, caramelized crust and a juicy, tender center. The marbling of the ribeye ensures a rich, buttery texture, while the steak is rested to allow its natural juices to redistribute, ensuring every bite is succulent and full of flavor. To complement the steak, a deeply flavorful red wine jus is prepared, slowly reduced to a glossy, velvety consistency. The jus is infused with shallots, garlic, fresh thyme, and a hint of balsamic vinegar, enhancing the depth and complexity of the sauce, and adding a luxurious finish to the dish.

Accompanying the ribeye is a selection of carefully prepared vegetables, each bringing a unique element to the plate. Slow-roasted baby carrots are gently caramelized in the oven, intensifying their natural sweetness while maintaining a slight bite for texture. Their delicate, earthy flavor is further enhanced by a touch of honey and fresh thyme, creating a perfect balance between sweetness and savory notes.

A medley of wild mushrooms, sautéed in butter with a hint of garlic and fresh herbs, adds an earthy umami depth, complementing the robustness of the steak. The mushrooms provide a rich, meaty texture of their own, elevating the overall complexity of the dish. Lightly roasted cauliflower florets contribute a nutty warmth, with crisp edges and a tender interior, adding another layer of texture and flavor to the composition.

To bring a heartier, comforting element, new potatoes are gently simmered until tender, then finished with butter and a touch of sea salt, enhancing their natural creaminess. These potatoes act as a delicate yet satisfying base, ensuring the dish remains well-rounded and substantial.

Tying all these components together is a silky-smooth roasted parsnip purée, offering a sweet and earthy contrast to the richness of the steak and red wine jus. The parsnips are first roasted until golden brown, developing a deep, caramelized flavor before being blended with butter and a splash of cream for an ultra-velvety consistency. This purée not only adds a refined elegance to the dish but also provides a beautifully smooth texture that balances the crispiness of the roasted vegetables and the tender bite of the steak.

Ingredients (Serves 2)

For the Ribeye:

• 2 ribeye steaks (about 250g each)
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 garlic cloves, crushed
• 2 sprigs fresh thyme or rosemary

For the Red Wine Jus:

• 1 cup red wine (Cabernet Sauvignon or Merlot works well)
• ½ cup beef stock
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1 tsp balsamic vinegar
• 1 tsp Dijon mustard (optional, for depth)
• 1 tbsp unsalted butter (for finishing)

For the Roasted Parsnip Purée:

• 2 large parsnips, peeled and chopped
• 1 tbsp olive oil
• ½ cup heavy cream or milk
• 1 tbsp unsalted butter
• Salt and black pepper to taste

For the Vegetables:

Slow-Roasted Baby Carrots:

• 6–8 baby carrots
• 1 tbsp olive oil
• 1 tsp honey
• 1 sprig of fresh thyme
• Salt and pepper to taste

Sautéed Wild Mushrooms:

• 1 cup mixed wild mushrooms (shiitake, chanterelle, oyster, or cremini)
• 1 tbsp unsalted butter
• 1 garlic clove, minced
• Salt and black pepper to taste

Roasted Cauliflower:

• 1 small cauliflower, cut into florets
• 1 tbsp olive oil
• Salt and pepper to taste

New Potatoes:

• 6–8 baby new potatoes
• 1 tbsp unsalted butter
• Salt and pepper to taste

Method

1. Prepare the Roasted Parsnip Purée:

1. Preheat oven to 200°C (400°F).
2. Toss chopped parsnips with olive oil, salt, and pepper, then roast for 20–25 minutes until golden and tender.
3. Transfer to a blender and add warm cream (or milk) and butter, blending until smooth.
4. Adjust seasoning and keep warm.

2. Roast the Baby Carrots & Cauliflower:

1. Place baby carrots on a baking tray, drizzle with olive oil, honey, salt, and thyme, then roast for 20 minutes until caramelized and tender.
2. On a separate tray, toss cauliflower florets with olive oil, salt, and pepper, then roast for 20–25 minutes until golden brown.

3. Cook the New Potatoes:

1. Boil new potatoes in salted water for 12–15 minutes until tender.
2. Drain, toss with butter, salt, and pepper, and keep warm.

4. Prepare the Sautéed Wild Mushrooms:

1. Heat butter in a pan over medium-high heat.
2. Add mushrooms and cook for 4–5 minutes until golden.
3. Stir in garlic, salt, and pepper, then cook for another minute before removing from heat.

5. Make the Red Wine Jus:

1. In a saucepan over medium heat, sauté shallots and garlic in a small amount of oil until soft.
2. Pour in red wine, bring to a boil, and reduce by half.
3. Add beef stock, balsamic vinegar, and Dijon mustard (if using). Simmer for 10–15 minutes until slightly thickened.
4. Stir in butter for a glossy finish, then strain and keep warm.

6. Cook the Ribeye Steak:

1. Heat olive oil in a pan over high heat until smoking hot.
2. Season ribeye steaks generously with salt and pepper.
3. Sear for 3–4 minutes per side (for medium-rare), adding butter, garlic, and thyme at the last minute, basting the steaks with the melted butter.
4. Remove from heat, cover loosely with foil, and let rest for 5–10 minutes before slicing.

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7. Plating the Dish:

1. Spread a generous spoonful of roasted parsnip purée on each plate.
2. Place the sliced ribeye steak on top.
3. Arrange roasted baby carrots, cauliflower, and new potatoes neatly around the steak.
4. Scatter the sautéed wild mushrooms over the plate.
5. Drizzle with red wine jus and garnish with fresh herbs if desired.

Serving Suggestion:

Pair with a full-bodied red wine like a Cabernet Sauvignon or Malbec to enhance the deep, rich flavors of the dish.