Peppered Rib Eye with Potatoes and Mushrooms in Stout Gravy

• serves 4

• Preparation time:

• Cooking time:

Ingredients

4 Cape Grim rib eye cutlets
2 Tbsp cracked black pepper
salt
¼ cup extra virgin olive oil
4 large potatoes, peeled
2 rashers bacon, sliced finely
1 brown onion, diced very finely
2 Tbsp unsalted butter
16 button mushrooms, quartered
1 garlic clove, minced
1 Tbsp plain flour
300ml stout beer
1 chicken stock cube
½ tsp curry powder
½ bunch parsley, chopped finely

Method

1. Crust the steaks in cracked black pepper and season generously with salt. Fry in extra virgin olive oil in a large frying pan over a high heat for 6 minutes each side until cooked medium.
2. Cut the potatoes into long oval shapes and fry in butter with the bacon and mushrooms until well-browned. Add the garlic and cook for 1 more minute. Stir in the flour.
3. Pour the stout, stock cube and curry powder and simmer for 4 minutes. Stir in the parsley. Serve a carved steak on a bed of potatoes, mushrooms and gravy.

Notes