Pan-fried bone in rib eye with caramelised parsnips & pistachios
2 x Harvey Beef Bone In Rib Eye
3 sprigs of thyme
For the Parsnips:
25g butter, cubed
20ml olive oil
2 large parsnips
3 tablespoons honey
50g pistachios, crushed
15ml sherry vinegar
1. Allow rib eye to come to room temperature for 15 minutes & preheat oven to 180c.
2. Heat a fry pan to medium high heat, add butter to pan with thyme, sear rib eye until golden brown, spooning butter over each side as they fry. Transfer to baking tray & roast for 12 – 15
minutes until the internal temperature reaches 54 degrees for medium rare (use a meat thermometer).
3. Peel & cut the parsnips in quarters lengthways. Toss with oil, honey & vinegar. Lay on a baking tray with cubes of butter. Roast at 180c for 15 minutes, or until golden & soft. Sprinkle parsnips with pistachios.
4. Carve rib eye into thick slices to share & serve with the parsnips on the side.