Rib Eye Fillet with Mustard Kipfler Mash, Beans and Red Wine Port Onion Jus

2 teaspoons olive oil
4 x 150 g beef rib eye steaks
400 g fresh green beans, top and tailed
25 g butter
1 tablespoon olive oil
2 medium brown onions, finely chopped
4 eschalots, finely chopped
1 medium carrot, finely chopped
1 field mushroom, finely chopped
2 sprigs thyme
2 bay leaves
1 litre good quality red wine
150 ml tawny port
sea salt and freshly ground black pepper, to taste
Mustard kipfler mash
500 g kipfler potatoes
1 egg yolk
60 g butter
2 teaspoons Dijon mustard
100 ml hot milk

Potatoes are always added to cold water and then brought to the boil, so that the cooking process is gradual. If potatoes are added to boiling water, the outside will cook quickly and may become soft and mushy before the centre is tender.

We used Dijon mustard in our mash, but you could try using wholegrain or even hot English.

Rib eye steaks are also sold under the name scotch fillet.

Try freezing leftover jus, gravy or sauces in ice cube trays. Once frozen, pop out of trays and pack cubes in snaplock bags. You can then remove as little or as much as you like as needed.

  1. To prepare the jus, heat the oil in a large saucepan. Add the onions, eschalots, carrot, mushroom, thyme and bay leaves. Cook, stirring, until the vegetables are soft and slightly caramelised. Add the wine and port. Bring to the boil.
  2. Boil gently until reduced by half. Season with salt and pepper. Reduce heat and simmer for a further 5 minutes. Remove from heat.
  3. To make the mash, place the potatoes into a large saucepan of cold salted water. Bring to the boil and boil until very tender. Drain. Cool slightly and peel. Pass the potatoes through a tamis, potato ricer or fine sieve into a serving dish. Add the mustard and slowly mix through the milk. Just before serving, quickly whisk through the egg yolk. Season with salt and pepper.
  4. Meanwhile, heat oil in a heavy based frying pan. Add steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm. Transfer steaks to a plate. Stand, covered, for 5 minutes. Pour off excess juices from the rested steaks into the jus.
  5. Bring jus to the boil. Reduce heat and simmer until desired consistency is reached. Strain into a jug.
  6. Cook the beans in boiling salted water for 1-2 minutes or until crisp and just tender. Drain. Toss with butter and season to taste.
  7. Spoon a generous amount of the mashed potato onto four plates and divide the beans equally on top, place the steak over the beans and pour over the hot jus. Serve immediately.
  8. Note, you will have some jus leftover. Refrigerate in an airtight container, for up to 1 week or freeze for up to 2 months.