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AGED RIB EYE STEAK

Boulangère Potatoes

WHISKY PEPPERCORN SAUCE

Menu details

Succulent rib eye is served alongside indulgent and moreish side dishes for the perfect home dining experience. Whisky peppercorn sauce is made using the finest Scotch Whisky sourced from an organic distillery on the west coast of Scotland.

This menu has been created by Professional Chef Peter Meechan

Important info

Kit will arrive on your selected date
Cook within 48 hours of delivery
Store chilled ingredients in the fridge on arrival
This menu includes frozen veal stock that will defrost while in transit to you

Nutritional information

Estimated prep and cook time:

70 mins

Ingredients from your kitchen:

Pepper
Salt
Water

Key info

Hero ingredient

The rib eye is sourced from the largest supplier of Scotch beef in the UK. With a commitment to sustainably sourced beef our butchers are carbon neutral and often buy their beef directly from the farmers. The cows are grass fed which creates even marbling throughout the beef and the natural diet helps to ensure a high level of welfare for the animals. The beef is then dry aged for between 35 - 45 days which helps to tenderise and increase the flavour profile.

Recipe details

Aged Rib Eye Steak

Beef

Summary

The bone-in cooking method allows this premium cut of ribeye to retain maximum flavour, making the steak juicy, succulent, and the ultimate crowd pleaser.

Key facts

40 - 50 mins

795

British

Heat

Allergens

None.

Health Nugget

Including moderate portions of beef in your diet helps to increase protein intake and also provides a variation of different types of fats. Beef is also a good source of iron and zinc.

Kitchen Tips

This cut of beef is best cooked medium. This gives the fat enough time to render properly leaving you with a deliciously juicy steak.

Equipment Required

Knife, large frying pan, roasting tray.

Ingredients

Cooking oil

Ribeye

Sea salt

Pepper*

Fresh rosemary

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

795

Fat (g)

Carbohydrate (g)

2.1

Based on 2 person recipe and uncooked raw ingredients provided.

Boulangère Potatoes

Meat

Summary

This moorish recipe is made up of layers of creamy potatoes and caramelised onions, slow cooked in a flavoursome veal stock for a decadent side dish.

Key facts

50 mins

492

France

Heat

Allergens

Celery, Milk, Sulphites.

Health Nugget

As well as being low in fat, potatoes are also a good source of vitamins and minerals. They contain vitamin B1 (thiamin), which our bodies need to help release energy from carbohydrate.

Kitchen Tips

How the potatoes are sliced is key to the success of this recipe. They will cook to the perfect texture at the same time if they are all equal in thickness.

Equipment Required

Knife, chopping board, baking dish, tinfoil.

Ingredients

Butter

Cooking oil

Fresh thyme

Sea salt

Onion

Potato

Pepper*

Veal stock

Fresh flat leaf parsley

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

492

Fat (g)

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Whisky Peppercorn Sauce

Meat

Summary

A luxurious sauce made by layering red wine, port, veal stock, green peppercorns and Scotch whisky. The homemade sauce is finished with a dash of cream for the perfect texture to complement the rich cuts of meat.

Key facts

50 mins

468

Scottish

Heat

Allergens

Celery, Milk, Sulphites. May contain: Gluten.

Health Nugget

Using high quality stock in recipes is a great way to increase nutrient content. Stock is concentrated with high levels of protein, collagen, amino acids and minerals.

Kitchen Tips

When caramelizing the venison and vegetables make sure everything gets really nice and brown. The more colour you have at this stage the better flavour you will have in your sauce.

Equipment Required

Knife, chopping board, saucepan, sieve.

Ingredients

Venison

Banana shallots

Button mushrooms

Garlic cloves

Cooking oil

Butter

Green peppercorns

Port

Red wine*