Pan seared rib eye steak with crispy shallots and pork jus


    300g diced celeriac

    50ml cream

    2x 10 oz rib eye steak

    2 large potatoes

    250gm butter (1⁄2 for pommes fondant, 1⁄4

    mixed with 1 clove of crushed garlic for garlic

    butter, 1⁄4 for frying and basting steak)

    2 garlic cloves, crushed

    5 sprigs of rosemary

    150ml chicken stock

    2 banana shallots

    splash of milk

    150ml port

    150ml good quality beef stock

    handful of wild mushrooms

    cornfl our

    salt and pepper

    1 tbsp olive oil

    micro herbs, such as nasturtium (optional,

    to decorate)

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Main serves 2

The Rising Sun in Umberleigh has recently been refurbished and has a new chef in the form of Tom Allbrook, who used to head up the street food venture Hornbrook Kitchen. Tom and his partner Ruth Horn, who works front of house, are putting their unique stamp on the venue, running regular ‘Eat the Street’ nights which includes a street food menu and live music. “This recipe is from our spring menu,” explains Ruth. “The combination of flavours works well because you have the earthy notes of the celeriac and wild mushrooms, which complements the red meat. Then you have the sweet jus and shallots that make a perfect balance of flavours when combined.”

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Add the diced celeriac to the cream in a pan and simmer until tender (approx. 25 minutes). Then blitz to make into a purée.


Sous vide steak for 45 minutes on 55 degrees (for medium rare). Or, pan fry the steaks to medium rare.


Peel and cut the potatoes into cubes and pan fry in butter, 1 clove of garlic and rosemary, in an oven-proof pan, until golden on one side. Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides. Add the chicken stock to the pan and then simmer for around 10-15 minutes or until the potatoes are soft.


Peel the shallots and cut into rings and place in milk for around 10 minutes to soften.


To make the jus, reduce the port in a pan and add the beef stock, reduce further and add a knob of butter to give a glossy finish.


If you have sous vide the steaks, you need to remove when cooked and pan fry both sides to get a coloured and crisp finish.


Saute the mushrooms in garlic butter.


Place the shallot rings in cornflour, then fry lightly in hot oil.


Pan-char the shallot quarters until black.


To assemble: Put a few drops of celeriac purée on each plate and smear in different directions.


Cut each piece of steak in half down the middle and lay one half in the middle of each plate. Then, lay the other slice just off centre.


Dot the potatoes around the plates and put the shallots and mushrooms in place on top of each steak.


Finally, top with crispy onion rings.

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