RIB EYE WITH CHARRED ONION AND ORANGE

Name: RIB EYE WITH CHARRED ONION AND ORANGE
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

www.angusreserve.com.au

Enjoy an Angus Reserve Rib Eye with great balance of citrus and mustard flavours, who doesn't love something light and fresh!

View full recipe on www.angusreserve.com.au

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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