Recipe: Jamie’s phenomenal ribeye
A ribeye served on a bean stew? Yes please. Don’t feel like doing an extensive grocery shop? This dish by Jamie Oliver contains just five ingredients!
How to make ribeye with white beans and rosemary
Place a large non-stick frying pan over medium heat. Rub the ribeye with a pinch of sea salt and black pepper and sear it all over for a total of 10 minutes, so the meat is browned on the outside but still beautifully rare inside (if you prefer it well done, you’ll need to cook it a little longer). Turn the meat regularly using kitchen tongs.
Meanwhile, strip the rosemary needles from the sprigs, peel the garlic cloves and slice them thinly, and tear the larger mushrooms into pieces. When the ribeye is cooked to your liking, place it on a plate and cover it with aluminium foil. Reduce the heat under the pan to medium-low and fry the rosemary needles until crisp, about 30 seconds. Add the garlic and mushrooms and fry for 8 minutes, tossing regularly, until golden brown. Add the beans along with their liquid, add 1 tablespoon of red wine vinegar, simmer the beans for 5 minutes and season with sea salt and black pepper. Place the ribeye on top of the beans and pour over the meat juices from the plate. Slice the meat at the table, divide the slices between the plates and, if you like, drizzle over a few drops of extra virgin olive oil.
Title: Jamie Oliver 5 Ingredients
Author: Jamie Oliver
Publisher: Kosmos
Price: €29.99
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