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Food

Roast rib eye with kohlrabi purée, smoked leek & black fungi

Preparation time
20 mins
Cooking time
1.5-2 hrs
Serves
4-6

The elemental qualities of the soils beneath Pikes Vineyards are reflected in the modern Australian motifs of Slate Restaurant’s menu. Chef Trist Steele takes the best of Clare Valley produce and combines it with season vegetable from Slate’s kitchen garden, crafting simple yet delicious dishes like this rib eye recipe. When paired with the elegant complexity of a Pikes Cabernet blend, the results are rapturous.

Ingredients

2-2.5 kg bone-on rib eye (standing rib roast)

2 tablespoons olive oil

2 eschallots, finely sliced

1 garlic clove, crushed

500g kohlrabi, finely sliced

250ml milk

250ml cream

100g smoking chips

12 baby leeks, tops and outer leaves removed

1 tablespoons butter

300g black fungi (wood ear mushroom), finely sliced

Micro red shiso, to garnish

Method

1. Pre-heat oven to 200°C (fan-forced). Allow rib eye to come to room temperature for at least 30 minutes before cooking. Rub with oil, season liberally with sea salt.  

2. Place rib eye in a roasting pan, roast for 15 minutes to develop a crust. Reduce heat to 180°C. Roast meat for 1.5-2 hours or probe meat and cook until medium rare (54°C internal temp).

3. Meanwhile, sweat eschallots and garlic in a medium sized saucepan until transparent. Add kohlrabi, milk and cream, bring to the boil. Simmer for 15-20 minutes or until kohlrabi is tender. Strain, reserving liquid. Place in a blender and puree the kohlrabi, adding reserved liquid if too thick. Season with salt and pepper.

4. Leeks: Make a boat shape from foil. Place the foil in a small pot and fill with the smoking chips. Heat the pot on a medium-high heat. When chips start to smoke, put the leeks in a colander that fits over the pot and cover tightly with more foil. Smoke the leeks for 10 minutes. Remove.

5. Melt butter in a frying pan over medium-high heat, add leeks, cook, turning until golden all over. Add the black fungi and cook for 3 to 4 minutes.

6. Remove the rib eye from the oven, checking the internal temp. Rest, loosely covered with foil for 10 minutes.

7. Serve with kohlrabi and leeks. Garnish with red shiso leaves.

Wine Match: Pikes The Dogwalk Cabernets 2018

Food
Preparation time
20 mins
Cooking time
1.5-2 hrs
Serves
4-6

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