My Global Food Challenge


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:

Cuisine :   Tasmanian  

Main Ingredient :   Beef

File:Tasmania in Australia.svg

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