RIB EYE WITH CHARRED ONION AND ORANGE - Angus Reserve

Ingredients

• 240g Angus Reserve scotch fillet
• 3 tablespoons extra virgin olive oil
• Sea salt flakes
• 3-4 small potatoes steamed till tender and then peeled whilst hot (approx 40 mins)
• 1 orange segmented
• 2 tablespoons orange juice
• 1 large tablespoon wholegrain mustard
• 2 tablespoons white wine vinegar
• 4 small brown onions cut in half, “across the equator” leaving skin on
• Cracked black pepper
• ½ head of radicchio or other bitter lettuce torn into small pieces
• ½ bunch finely sliced chives