Wanderer Ribeye with hand cut potatoes and radicchio

Ingredients:

Twice cooked hand-cut chips:

6 dutch cream potatoes
Salt to taste

Ribeye:

1x Wanderer 800g ribeye (room temperature)

Salsa verde:

1 clove of garlic
1 parsley bunch
1 basil bunch
1 mint bunch
1 tbs capers
1 tbs cornichons
6 quality anchovy fillets
1tbs dijon mustard
60ml red wine vinegar
Extra virgin olive oil to blend (approx. ¼ cup)
Salt & pepper to taste

Method

Wash & cut potatoes into large wedges (leaving skin on).
Place wedges into a large pot of salted water. Once potatoes come to the boil strain & let cool on a flat tray.
Once cool, fry the wedges in a pot of oil at 150ËšC until potatoes are fully cooked through. Remove from oil & let cool again.
When ready to serve, bring the pot of oil to 190ËšC fry the wedges until golden and crispy. Remove from the oil & set aside on paper towel.

 

Pre heat oven to 200ËšC
On your stovetop heat a chargrill pan/plate on a high heat. Turn down to a medium/high heat & grill the ribeye on all sides. Then place pan with the ribeye in the preheated oven for 10-15 minutes (or until the internal temperature reaches 52 degrees).
Rest until ready to serve.

To make the salsa verde. Peel garlic & pick herbs.
Place the garlic, herbs, capers, cornichons, anchovies, mustard & red wine vinegar into a food
processor.
Blend on high, slowly adding olive oil until you achieve a smooth paste. Season with salt to taste.
Finish cooking the hand-cut cups for the last time. When ready to serve, bring the pot of oil to 190ËšC fry wedges until golden and crispy. Remove from the oil & season.

To plate up. Slice the rested ribeye. Serve with the hand-cut chips, radicchio & a generous drizzle of the salsa verde.