BERT'S AT HOME - RIB OF BEEF

This menu is designed to eaten shared, family style in either one or two courses. Serve the parfait with toasted bread as a snack while you finish the rest or serve it all at the same time.

Please note these meals are semi-prepared and easy enough for any home cook to complete, for recipes visit our recipes page.

SERVES: 2 People

  • Duck liver parfait with madeira jelly, toasted sourdough
  • Rib of Beef with garlic and bay jus and mustard butter
  • Olive oil and oregano crushed potatoes
  • Salad leaves with soft herbs and lemon dressing
  • White chocolate & raspberry mille-feuille:
  • Oven proof skillet or pan
  • Chopping board and knife
  • Tongs
  • Large pot with simmering water
  • Oven
  • Small pot
  • Aluminum foil
  • Mixing bowl
  • Pepper
  • Spoon

DUCK PATE

Duck Liver, Pork, Pink Salt, Black Pepper, Eschallots, Egg, Milk , Gelatine, Madeira and Sour Dough.

BEEF

Garlic, Salt, Black Pepper, Bay Leaves, Thyme, Olive Oil, Eschallots, Butter, Dijon Mustard, Worchester Sauce, Lemon Juice, Confit Garlic, Anchovies, Salt, Black Pepper, Brandy and Thyme.

POTATOES

Potatoes, Garlic, Olive Oil, Salt, Pepper and Dried Oregano.

GARLIC JUS

Beef Bones, Shin And Feet, Carrots, Leeks, Peppercorns, Bay Leaves, White Wine, Celery and Confit Garlic.

BUTTER LETTUCE

Lemon Juice, Olive Oil, Black Pepper, Salt, Chives, Parsley, Chervil and Butter Lettuce.

DESSERT

MILLE-FEUILLE

Puff pastry
Butter, flour, icing sugar

WHITE CHOCOLATE MASCARPONE GANACHE
Cream, gelatin, white chocolate, marscarpone, vanilla paste

RASPBERRY JAM
Raspberry, Pectin, Sugar

Let's Get Started

For Parfait and Bread:

Toast your bread in a toaster. Remove parfait from packaging place on a plate. Serve parfait with warm bread.

For the Beef:

Remove beef rib from packaging and preheat a 200-degree oven. Place a heavy bottomed oven proof skillet or pan on high on the stove until hot. Place the steak, butter side up into the hot pan for 2 minutes. Then, place the pan with the steak, into the preheated oven for 18 minutes for medium rare. Cook longer if desired. Remove and allow to rest in a warm spot for 8 minutes.

While steak is resting, heat the garlic jus and bring to a simmer

For Potatoes:

Warm potatoes in their sealed bag by placing it in a large enough pot filled with simmering water. Warm through for 8 minutes. Do this while your steak rests.

For Salad:

Place herbs on salad leaves and set aside, but keep cold until you are ready to serve.

Final Assembly

  • Serve parfait with warm toasted bread.
  • Remove potatoes from packaging and fluff the potatoes. Serve in a bowl.
  • Dress the salad leaves with the shaken lemon dressing and add a few twists of black pepper to the top.
  • To slice the steak, cut the bone away from the meat and then slice the meat on the diagonal in 1cm slices.
  • Arrange on a sharing plate, pour half the jus over the sliced steak, reserving the remainder to add as you like.

Dessert

White chocolate & raspberry mille-feuille:

Place one sheet of pastry onto a plate. With the bag of cream, cut one corner off and use as a piping bag to pipe cream over the first layer of pastry, then spoon over the raspberry jam before placing the second layer of pastry on top.

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