Rib-eye with Hot-mustard Coleslaw, Bone Marrow and Pepper Sauce


Australian Gourmet Traveller recipe for rib-eye with hot-mustard coleslaw, bone marrow and pepper sauce from The Botanical restaurant in Melbourne.

What you will need

4 rib-eye steaks (500gm each)

50 ml olive oil

4 bone marrow pieces (boneless), soaked in cold water overnight

  Hot-mustard coleslaw 200 gm white cabbage, shredded

50 gm carrot, shredded

50 gm onion, thinly sliced

½ lemon, juice only

100 gm sour cream

1 tbsp hot English mustard

  Pepper sauce 50 ml olive oil

30 gm unsalted butter

300 gm chuck steak, coarsely chopped

4 golden shallots, coarsely chopped

5 garlic cloves, thinly sliced

1 small field mushroom, coarsely chopped

2 tbsp (50gm) each coarsely ground black and white pepper

250 ml brandy

300 ml good-quality veal stock

½ bunch thyme

600 ml pouring cream

¼ cup (loosely packed) tarragon leaves, coarsely chopped

2 tsp lemon juice, or to taste


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