Rib Eye on the Bone

with green beans and gratin

Rib Eye on the Bone

with green beans and gratin
Method
Serves 4

Blanch green beans and refresh in iced water. Lay prosciutto flat on a board, place eight beans on each strip of prosciutto and wrap tightly. Slice potatoes thinly. Blanch and refresh spinach leaves in iced water. Line a baking dish with baking paper, place layers of potato and spinach. Warm cream with a generous amount of salt and pepper and pour all over the gratin. Bake at 170°C for 45 minutes.

Oil and season the steaks, and cook on a grill to your liking. Carefully fry the beans in a hot pan until the prosciutto is crispy and the beans are hot. Grate fresh horseradish over the top. Serve with the gratin.


We’ve partnered with the Wine Gallery to give you the best wine pairing for your meal. Check out their recommendation here.

 

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