Grilled rib eye of beef with basquaise rooster potatoes

Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.

Grilled rib eye of beef with basquaise rooster potatoes

Servings:	Serves 4
Calories per serving:	1064
Ready in:	40 minutes
Prep. time:	10 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Best recipe review Buttery 4/5 Nice steak and chips NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 Thick Cut Rib Eye Steaks
• 650g Baby Roosters
• 4 Tablespoons vegetable oil
• 25g Butter
• 1 red pepper, Halved & Deseeded
• 1 garlic clove, crushed
• 12 black olives
• 1 Tablespoon Chopped Parsley
• Salt & Pepper

Method

1. Cook the whole unpeeled Rooster in boiling salted water until almost cooked.
2. Drain and leave to cool.
3. Cut the potatoes into 1cm wide slices.
4. Brush the Skin side of the pepper with oil, place onto a tray and put under a hot grill until the skin blisters and blackens, peal off the skin and cut into strips.
5. Heat a large frying pan with vegetable oil, place the potatoes evenly into the hot oil and fry until golden brown, turn the potatoes and again fry the other side.
6. Add the butter to the potatoes, when the butter is foaming add the peppers, garlic, olives and seasoning and toss together.
7. Serve with grilled steak & garnish with chopped parsley.

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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk

Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.

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