From Producer To Plate

Nurture your family and friends with meals prepared with nourishing whole foods – and a whole lot of love.

SPICE-RUBBED BEEF RIB EYE WITH MERLOT SAUCE

PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 teaspoons unrefined sugar (see notes)

2 cloves garlic, crushed

¼ cup (60ml) extra virgin olive oil

2 x 400g rib-eyes of beef, bone-in

500g potatoes (see notes), peeled, chopped coarsely 90g butter

2 tablespoons finely grated fresh horseradish

¼ cup (60ml) warm milk

1 cup (250ml) beef stock

1 cup (250ml) merlot red wine

1 Combine spices, half the sugar, the garlic and 1 tablespoon of the oil in a small bowl. Rub spice mixture all over beef. Cover; refrigerate for 30 minutes.

2 Place potatoes in a medium saucepan; cover with water. Bring to the boil; boil for 15 minutes or until tender. Drain well. Mash potato with two-thirds of the butter, the horseradish, and milk until smooth; season to taste. Cover and keep warm.

3 Meanwhile, combine stock, wine and remaining sugar in a small saucepan; bring to the boil. Reduce heat to medium; simmer, uncovered, for 10 minutes or until liquid is reduced by one-third. Whisk in remaining butter. Season to taste.