Rosemary Rib-Eye Steak with Horseradish Sauce & Fennel Salad
Rosemary Rib-Eye Steak with Horseradish Sauce & Fennel Salad
Savour this quick and easy beef salad recipe by Donal Skehanfrom Donal Skehan's Feast.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 175 grams Rib-eye steaks
  • 2 tablespoons Extra-virgin Olive oil
  • 2 Garlic cloves, thinly sliced
  • Handful fresh Rosemary sprigs
  • For the fennel salad:
  • 2 heads of Fennel
  • 3 tablespoons Extra-virgin Olive oil
  • 1 tablespoon White wine vinegar
  • For the horseradish sauce:
  • 4 tablespoons natural Yoghurt (good quality)
  • 1 tablespoon grated Horseradish (fresh or from a jar)
  • 1 teaspoon Dijon mustard
  • Squeeze of Lemon juice
  • Sea salt and freshly ground Black pepper
  1. Trim the rib-eye steaks of any excess fat, then place in a non-metallic dish and add the olive oil, garlic and rosemary. Cover with cling film and leave in fridge to marinate overnight
  2. Remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste. Grill, barbecue or pan-fry the steaks over a fierce heat for 6-7 minutes for medium rare, or to your liking. Allow to rest for 10 minutes in a warm place
  3. Meanwhile, make the fennel salad. Mix the olive oil and vinegar in a screw-topped jar with salt and pepper. Trim down the heads of fennel and then using the thinnest setting of a mandolin, shave into thin slices. Place in a bowl and coat with the dressing
  4. For the horseradish sauce, mix the yoghurt in a bowl with the horseradish, mustard, lemon juice and enough salt and pepper to taste
  5. Arrange the fennel salad on plates. Carve the steaks into slices and put them alongside and a good dollop of the horseradish sauce to serve

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