Preparation time: 25 minutes
Servings: 2
Surprise your guests with this extremely easy, quick to prepare, and yet sophisticated dish!
INGREDIENTS
- 300g ribeye
- 15g dairy butter
- 300g kailan (Chinese kale)
Sauce mix:
- 2 Tbsp Colman’s OK fruity sauce
- ½ tsp Worcestershire sauce
- 1 tsp chicken stock powder
- 1 Tbsp honey
Garnish:
- Pomegranate
- Garden cress
PREPARATION
Take the meat out of the fridge 30 minutes in advance and bring it to room temperature. When the ribeye is at room temperature, sprinkle it with salt.
Preheat the oven at 180°C.
Make sure the pan is hot, then add the butter. The pan is hot enough if the butter no longer foams and nearly discolours. Sear the ribeye on all sides, then place it in the oven. Bake the ribeye for about 15 minutes.
Blanch the kailan in the meantime. Boil water in a pan and add 1 tablespoon of sugar. Add the kailan and boil it for about 2 minutes. Then take the vegetables out and put them on a plate.
Take the ribeye out of the oven. Pour the meat juice from the oven into the pan and add the sauce mix. Keep stirring until the sauce has caramelized. Glace the meat with the sauce before slicing it. Put the meat on top of the vegetables and add the rest of the sauce.