Captain Rib-eye !

This simple supper is quick and easy to make but a little on the expensive side with the addition of Rib-eye steak.While talking to the butcher at the local Farm shop he told me at the moment Rib-eye is more expensive than Sirloin which is quite incredible ! I remember thinking about putting it on the menu at the Dunstanburgh this year as the flavour is superb and thinking it was cheaper than Sirloin we might make a nice little bit more on our GP but when checking the price it worked out from my supplier to be about 20p cheaper and therefore I didn't think it was worth swapping the safe menu option that Sirloin is for the 'Radical' cut of Rib-eye !

Rib eye Steak with a Smoked Paprika and Mascarpone tomato sauce.

Splash some olive oil into a pan and sweat 1 sliced Onion and 2 crushed Garlic cloves. Next add a heaped tablespoon of Smoked Paprika and cook for about 1 minute. Do not burn your powder !!

Now add 1 beef Knorr stockpot and stir into the mix. Now add 2 400g tins of plum tomatoes and a tablespoon of dried Thyme. Yes fresh would be best but I am not Jamie oliver with his window box of fresh mixed herbs so dried is fine. Now cook uncovered for about 25 minutes until your sauce is thick.
Now empty the contents of the pan into your blender and blend until you have a smooth sauce.

Now add a Tablespoon of Mascarpone cheese and blend again. Pour the smooth sauce back into your pan and then taste and season the sauce. You may need to sprinkle some sugar into your sauce to take any bitterness you might have in the sauce.
I was going to serve the dish with some Tagliatelle for a change so I cooked some off.
Now The Ribeye...oooo baby !

Season.

Get some nice colour into your steak from a hot pan. I then finished my lump of meat off in the oven for about 9 minutes at 180 degrees C. Now I know that sounds a long time for a steak but when I say it was one big slab of meat...I really mean it. This made it medium to rare.

Now let it rest for about 8 minutes.
Bring your sauce back up to the heat and add your pre-cooked pasta to coat with the sauce.

Now carve some heffty chunks from the steak.

Now assemble in a creative chef like way as if you were a michelin star chef and stuff a fork full in your gob !

Perhaps a little expensive for a midweek supper but it made a change to the usual steak fare of onion rings, grilled tomato, mushrooms and chips as lovely as that is. Enjoy.