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Grilled rib eye of beef with giant white asparagus and oyster butter sauce
This recipe is for the meat lovers. Neil Norman presents this wonderful rib eye creation. Ingredients: Ask your butcher to cut you 2 x 140 gr Rib eye of Beef, minimum of 21 days matured. 50 ml of Pomace or olive oil blend. Maldon or Kosher salt for seasoning. 4 shucked medium sized oyster, rinsed in salted water. 80 gr good quality butter, at room temperature. 300 gr Giant white asparagus cleaned and trimmed, par- boiled. 1 x thick bottomed pan or skillet, non stick will work very well. Directions: 1. For the Oyster butter, cut the oyster meat into 1-2 cm slivers, and fold into the butter, with some clear cling film, spread out a 10 cm wide, and 10 cm long square on a chopping board. 2. Spoon the butter onto the plastic, then fold the plastic over to the other side, now tie the to sides together. […]