‘Quarantine Cuisine’ is a series of easy, delicious recipes I’ve put together for you to try while South Africa is on lockdown, using staples you’re likely to have in your pantry and fridge.
Serves 2 – 4
400g Grass fed ribeye steak
200g Green beans – blanched
4 cloves garlic
Sea Salt & black pepper
For the Sauce:
2 onions, peeled and sliced
250g of button mushrooms, sliced
10g of thyme
1 garlic clove, crushed
400ml of brandy
200ml of red wine
200ml of beef stock
1tsp brown sugar
1tsp truffle oil
200g of crème fraîche
For the Yorkshires:
20og whole eggs
200g plain flour
100ml vegetable oil
salt & pepper
- Oven – My Siemens Combi Oven uses a 4D Hot Air function, which really helps create that perfect golden crispy finish on the Yorkshires when baking!
- Large frying pan – my Scanpan Pro IQ 32cm frying pan has come in very handy during lockdown, and is getting plenty of use. They’re available to purchase through the Chef’s Studio online store; to shop, click here.
- Large muffin tin for the Yorkshires
For the Yorkshires
- Start by pre heating the oven to 220ºC
- Pour a table spoon of vegetable oil into each of the moulds of your greased muffin tin. Now place into the oven and allow to heat for at least 10 minutes
- place the eggs into a blender and blitz them up until frothy. Now add the milk and repeat. Gradually add the flour until you have pouring cream consistency. Season with salt and pepper and rest for 10 minutes.
- Now that your oil in the muffin tin is smoking hot, open the oven and pour the batter into the muffin moulds. Close the door and allow to cook for 10 minutes then turn the oven down to 180ºC and then cook for another 15 minutes. Do not open the door until you can see they are golden and crispy.
- Remove from the oven and then take them out of the muffin tin. Set them to one side.
For the Beef
- Heat the oven to 90ºC non fan assist
- Season the beef with salt, pepper and olive oil. Crush the garlic and then rub into the beef along with the thyme. Place the beef on to a baking tray and into the oven for 45 minutes.
- After 45 minutes the beef should start to feel like it is under rare. Turn the beef over and place back into the oven for another 20 minutes. Remove from the oven and set to one side.
- Heat your large frying pan on a high heat. Add a splash of olive oil and then lay the beef into the hot pan
- Sear the beef on one side for approx 4 minutes or until the beef has formed a caramelised crust. then turn it over and sear for another 2 minutes. Now add the butter, thyme and garlic and allow the butter to brown. Using a table spoon, baste the hot butter over the beef for another 2 minutes. Once the beef is medium rare, remove from the pan and rest on a chopping board.
- Take your green beans and sauté them in the brown butter in the beef pan. Add the chopped parsley and a squeeze of lemon to finish them.
For the Sauce
- heat the vegetable oil in a large saucepan over a moderate to high heat. Add the onions, mushrooms, thyme and garlic, then cook until soft and lightly browned
- Add the brandy, red wine and reduce to a glaze. Add the stock and simmer gently to reduce by half
- Remove the thyme, mix in the crème fraiche and the truffle oil. Taste and adjust the seasoning if necessary
Now to plate up, place the green beans in the middle of the plate, slice the beef into 3 good size pieces and place on top of the beans. Prop up the Yorkshire pud on the side then fill with the sauce. I also like to serve with a side of crispy roast potatoes!
If you would like to support us, please consider purchasing a gift voucher to redeem after lockdown. Whether it be for you, or as a gift for a loved one or friend, your support would mean the world to us!
The Grub & Vine vouchers can be used for lunch or dinner, while The Chef’s Studio vouchers can be redeemed against our interactive cooking experiences.*
Thank you for your support!
Chef Matt Manning