BUTTER-BASTED RIB EYE STEAK WITH ROASTED GARLIC AND FENNEL, TUSCAN ROSEMARY - Manning Valley Natural
www.manningvalleynaturallybeef.com.au
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Ingredients
- 4 x 330g thick-cut rib eye steaks on the bone
- 1 tsp celery salt
- ½ cup extra virgin olive oil
- 4 heads garlic
- 2 heads fennel, thickly sliced
- 1 red onion, thickly sliced
- ½ cup green olives, halved
- 8 juniper berries, crushed
- 1 bunch dill sprigs
- 125g unsalted butter
- 8 sprigs rosemary
- grilled lettuce and chilli compote, to serve
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