Sunday lunch: Rib Eye Beef Tagliata, oregano potatoes and sautéed mushrooms

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For the Steaks you will need

Depending on size and appetite, allow 150g to 300g of beef per person
Salt and Pepper
Oil

Always cook the steak from room temperature, never straight from the cooler.
Preheat pan by placing it on high heat.
Brush both sides of the steak lightly with olive oil.
Place steak on a very hot pan.
Turn it over and never cook a steak more than once on each side otherwise it will become tough.
I tend to season my steaks after they are cooked, especially when it is a good cut like this one as I want to make the most of its natural favors.
For my 300g steak, I cooked it 3 minutes on one side and 4 minutes on the other side and my guests have requested medium to nearly cooked all the way through.
Remove from heat and let it rest for 5 minutes. This is important.
I serve the steaks sliced at a diagonal angle against the grain with a fine serrated knife. I think it’s so much more appealing than a slab of cooked meat thrown on to a plate. However there is a time and a place for everything and I know most of the boys usually love their meat slabs left as they are, but after all this is Sunday lunch !

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And for the Oregano Roasted Potatoes you will need

 

1 kg potatoes, washed and peeled
2 tablespoons dried oregano
1 teaspoon sea salt
1/2 teaspoon pepper
1/3 cup olive oil
Juice of half a lemon

Preheat oven to 175C.
Cut potatoes into large chunks and place in a single layer in a large baking dish. Add the oregano, salt and pepper; olive oil and lemon juice and toss around using your hands or a wooden spoon to coat evenly. Do not use a metal spoon.
Bake for about an hour or until potatoes turn crispy. I love this recipe as they remain soft and mushy inside !

For the sautéed mushrooms you will need

 

250g mushrooms, chopped or sliced
2tablespoons olive oil
Herbs of your choice, today I am using finely chopped flat leaf parsley
Sea salt and freshly ground pepper to season

It is important to use a large pan so the mushrooms are in a single layer and will brown. Otherwise they will steam instead and release all their juices and flavor.
Heat the olive oil in a large skillet over medium heat.
Sauté the sliced mushrooms for 3 minutes until they start to brown. Add 1 tsp of herbs of your choice. Season and saute for another 2 minutes. Garnish and serve.

 

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20 thoughts on “Sunday lunch: Rib Eye Beef Tagliata, oregano potatoes and sautéed mushrooms

From the heart of the Mediterranean.... Thank you !

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