Peppered Rib Eye with Potatoes and Mushrooms in Stout Gravy (Tasmania)
“Nothing beats a hearty serving of Cape Grim’s mouth watering rib eye cutlets, except a rich gravy dressing made from locally brewed stout.”
Yield: 4 Servings
4 Cape Grim rib eye cutlets
2 tablespoons cracked black pepper
1/4 cup extra virgin olive oil
4 large potatoes peeled
2 rashers bacon sliced finely
1 brown onion diced very finely
2 tablespoons unsalted butter
16 button mushrooms quartered
1 garlic clove minced
1 tablespoon plain flour
300 mililiters stout beer
1 chicken stock cube
1/2 teaspoon curry powder
1/2 bunch parsley chopped finely
Crust the steaks in cracked black pepper and season generously with salt. Fry in extra virgin olive oil in a large frying pan over a high heat for 6 minutes each side until cooked medium.
Cut the potatoes into long oval shapes and fry in butter with the bacon and mushrooms until well-browned. Add the garlic and cook for 1 more minute. Stir in the flour.
Pour the stout, stock cube and curry powder and simmer for 4 minutes. Stir in the parsley. Serve a carved steak on a bed of potatoes, mushrooms and gravy.
Link to My Post on Tasmania: https://theworldfrommykitchen.wordpress.com/2014/03/10/tasmania/
Cuisine : Tasmanian
Main Ingredient : Beef