This succulent aged beef on the bone is served with potatoes sautéd in goose fat, fried cep mushrooms and rich bearnaise sauce to produce a true carnivore classic.
- 1 x 800–900g rib of beef
- 1 tsp mustard powder
- 200g cep mushrooms, quartered
- 500g Potatoes, peeled, parboiled and refreshed
- 2 tbsp goose fat
- 2 sprigs Rosemary
- 4 garlic cloves
- butter, for frying
- Maldon sea salt
- finely ground black pepper
Preheat the oven to /gas 4.
Rub the beef with salt, pepper and mustard powder, then place on a hot pan or griddle. Cook without turning for 5 minutes, then turn and cook for 2 minutes before transferring to the oven for another 6 minutes. Remove from the oven and leave to rest for 10 minutes.
Fry the ceps in butter until golden on the edges and season.
Cut the potatoes into chunks. Fry gently in goose fat together with the garlic, rosemary and seasoning for 15-20 minutes until they are crunchy and golden.
To warm béarnaise sauce: warm the bearnaise sauce in a bain marie
Slice the beef into 6 pieces and arrange on a big platter. Surround with the ceps and potatoes, and serve with the béarnaise in a jug on the side.