Rib-eye Roast with Moroccan Flavours

3:10 pm on 21 October 2011

Ingredients

  • 1.5kg rib-eye (scotch fillet)
  • 2 Tbsp olive oil
  • salt

Marinade

  • 100ml olive oil
  • juice 2 lemons
  • 2 Tbsp dry white wine or sherry
  • 1 small onion, peeled and very finely chopped
  • ½ cup canned mashed tomatoes
  • 8 pitted prunes, chopped
  • 4 Tbsp chopped coriander
  • 1 Tbsp finely grated ginger
  • 2 tsp toasted ground cumin
  • 2 tsp chilli powder
  • 1 tsp ground cinnamon
  • ½ tsp freshly ground black pepper
  • 1 tsp salt

Method

Trim excess fat from beef, remove any silvery skin, then tie it in shape with string. Mix all the marinade ingredients together in a large, shallow dish and add the beef. Turn the beef in the marinade so that it is coated all over, cover and refrigerate for 3-4 hours, turning the beef occasionally.

Remove beef from refrigerator 1 hour before cooking. Scrap off the marinade with a flat-bladed knife and pat the meat very dry with paper towels. Heat the oil in a roasting pan (choose one in which the meat fits snugly) and when it is hot put in the beef. Brown quickly on both sides, then transfer it to an oven preheated to 200°C. Roast for 30-40 minutes, turning once and basting twice (cook 30 minutes for rare, 40 minutes for medium-rare).

Remove the beef from the oven and sprinkle 1 teaspoon of salt all over beef. Let the beef rest for 15 minutes, loosely covered with foil, before slicing.

Meanwhile, put the marinade in a saucepan and cook gently for 10 minutes until softened and pulpy. Tuck paper towels around the edges of the chopping boards to absorb excess juices and place the beef on the board. Slice meat into pieces about 5mm thick. Rest sliced meat for a minute, mop up juices, then transfer to a heated serving platter. Serve immediately with the sauce.

Serve with buttered minted couscous and a tossed green salad, or with roasted potatoes or crispy kumara.

The beef is equally good cold (but slice it more thinly). Serve with salads, including a tomato, cucumber and red onion salad, and crusty bread.

From Jesse Mulligan, 1–4pm

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