6 pieces of rib steak
1 cup rapeseed oil
2 tbls balsamic vinegar
1 tbls chopped thyme
2 cups red wine
1 cup beef stock
1 large onion chopped
2 large carrots chopped
½ head celery chopped
8 cloves garlic crushed
2 sprigs thyme
1tbls fennel seed (optional)
2 tbls Dijon mustard
Salt & pepper for seasoning
Make a marinade for the steak by placing the oil, balsamic vinegar, thyme, salt and pepper into a bowl and mix well together.
Place the steak on a flat tray and coat with the marinade. Place in the fridge for an hour, turning occasionally to allow all the marinade to infuse.
Place all the remaining ingredients (except the wine and stock) on a roasting tray and mix well with your hand to combine everything.
Heat a skillet or frying pan to smoking hot and seal all the steak. Place on top of the vegetables in the roasting tray and deglaze the pan by pouring the wine and stock onto it to take the sediment and flavour from the steak.
Cover the roasting tray with tin foil and cook in the oven at 200 degrees for 40 minutes. Remove the cover and place back into the oven at 180 degrees for 10 minutes.
Serve with cream champ potato and serve au jus to get all the flavours.
Note: Correction to our recent recipe for Chicken A La King. 20grams of herbs was listed, this should have been 2 grams. Apologies to anyone who tried this receipe.