Step up your steak game with this roasted rib eye with café de paris butter, served with preserved lemon and pea puree.


  • 3.2kg OP rib – weight can be adjusted to suit –calculation in method
  • 2 tbsp extra virgin olive oil
  • 1 bunch baby beets, peeled and trimmed
  • 20 g unsalted butter
  • 1 sprig thyme
  • ¼ tsp ground cumin
  • pinch sugar

Café de Paris butter

  • 150 g unsalted butter, at room temperature
  • 2 tsp salted capers, rinsed, finely chopped
  • 2 anchovy fillets, finely chopped
  • 3 tbsp finely chopped parsley
  • 3 cloves roasted garlic, finely chopped
  • 1 tsp lemon juice
  • ½ tsp finely chopped thyme
  • pinch hot paprika

Pea puree

  • 60 g unsalted butter
  • 1 leek, white part only, finely chopped
  • 2 cloves garlic, minced
  • 300 g frozen green peas
  • 125 ml chicken stock
  • ¼ preserved lemon, rind only, washed and finely chopped
  • ½ teaspoon sumac


Step 1

Rub beef with olive oil, salt and pepper and allow to sit at room temp, covered, for 2 hours.

Step 2

To make café de Paris butter cream butter until soft. Mix in remaining ingredients, season to taste and mix until combined. Spoon butter onto a piece of baking paper and roll into a log shape. Refrigerate until required.

Step 3

Preheat oven to 250ºC. Place beef on an oven tray and transfer to oven. Roast for 20 mins, reduce heat to 170ºC and cook for 95-100 minutes(calculate 16 mins per 500G). Cover and rest for 20 minutes.

Step 4

Place baby beets, butter, thyme, cumin and sugar in a zip lock bag, season to taste and seal tightly. Bring a pot of water to the boil, place zip lock bag in a steamer basket and steam for 55-60 minutes until tender.

Step 5

To make pea puree bring a medium sauce pan to medium heat. Add half the butter, leek and garlic and cook for 6-7 minutes until leek is soft. Add peas and stock, cover and bring to the boil. Cook for 1 minute then remove from heat and transfer to a food processor. Add preserved lemon, sumac and remaining butter and process until smooth Season to taste.

Step 6

When ready to serve slice OP rib into 4(depending on how many points) pieces. Smear pea puree across plate and place beef on top. Remove café de Paris butter from fridge, cut into slices and place a slice on each piece of beef. Serve with baby beets.