Beef Rib Eye Steaks with Crayfish Gratiné, Kūmara and Pūhā

Method

To make the crayfish gratiné, heat a small pan to medium, add butter and oil. Then add onion and garlic and cook for 2 mins or until translucent. Add cream and reduce by half. Then add crayfish and chives. Mix and set aside.

Remove Silver Fern Farms Beef Rib Eye Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Rub oil over the Beef Rib Eye Steaks and season.

Preheat the pan or BBQ to medium-high and pan-fry the Beef Rib Eye Steaks for 3-4 mins on each side for medium-rare.

Transfer to a plate, cover, and rest for 5 mins.

Put the Beef Rib Eye Steaks on a baking tray and top with the crayfish. Sprinkle the parmesan on top.

Turn oven to grill and grill the Beef Rib Eye Steaks for 5 mins or until the cheese is golden.

To make the kūmara purée, add the kūmara to a small pot and cover with water. Boil the kūmara until soft. Mash with butter and cream and season to taste.*

To serve, place a portion of purée on the plate and top with Beef Rib Eye Steak. Garnish with the Pūhā.

This can be served with your choice of vegetable or salad.

*For an extra smooth mash put all of the ingredients in a food processor to combine.