Reverse-Seared Rib Eye Cutlet with Garlic-Spiked Potatoes and Chilli-Capsicum Paste
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Preparation time : 10 minutes Cooking time : 50 minutes Serves : 4
• 4 x 350g rib eye cutlets
• 2 tsp advieh powder *
• sea salt flakes and freshlyground black pepper
• ¼ cup almond oil
• 12 medium potatoes
• 12 cloves garlic , minced
• 12 sprigs rosemary
• 2 red capsicums
• 1 eggplant
• 2 red onions , very finely diced
• 4 long red chillies , seeded and finely diced
• ½ cup extra virgin olive oil
• 4 ripe tomatoes , seeded and diced
• 2 Tbsp tomato paste
• 1 Tbsp caster sugar
• 1 tsp cumin seeds , toasted
• 1 tsp yellow mustard seeds , toasted
• ½ tsp celery seeds
1 Preheat oven to 220 ° C . Rub the rib eye cutlets with advieh , season with salt and pepper , then drizzle with almond oil . Set aside for 20 minutes .
2 Drill a hole in the middle of the potatoes , then stuff with half the garlic and the rosemary . Season with salt and pepper , then wrap in foil and bake for 45 minutes . Place the capsicums and eggplant on a tray and bake for 30 minutes . Peel and seed the capsicums , then dice . Scoop out the flesh of the eggplants .
3 Sauté the onions , chillies and remaining garlic in a large saucepan in the extra virgin olive oil for 5 minutes , until softened . Add the capsicums , eggplant , tomatoes , tomato paste , sugar and spices . Simmer for 30 minutes , until thickened . Season with salt and pepper .
4 Put the beef into a vacuum seal or double ziplock bag in a water bath set to 60 ° C for 45 minutes . Transfer to a hot barbecue grill for 10 minutes , turning several times , until medium-rare . Set aside to rest for 4 minutes , then serve with the potatoes and sauce .
* An Iranian spice blend available online