Ribeye with parsley anchovy butter and slow-roasted Thai tomatoes
Three sources on one plate: Magdalena Roze's parsley anchovy butter, Ben Slater's slow-roast Thai tomatoes (@slaterchef), and a ribeye from Watson's Farms in Hope. Where a source doesn't give something, I've said so, and anything that's my own working is marked as mine.
The steak came from Watson's Farms in Hope, and I used their smoked garlic too. The tomatoes are the same Slater ones I did with the crispy cod schnitzel. I seared the steak, sliced it and laid it on the tomatoes with a disc of the butter on top. All good.
Magdalena Roze's parsley anchovy butter
Ingredients exactly as her post lists them.
- 250 g block of butter, softened
- 1 bunch parsley, finely chopped
- 2 garlic cloves, crushed
- Zest of 1 lemon
- 2 anchovies, finely chopped
- Sea salt (no amount given)
How I rolled it: mash everything together, spoon it in a line along cling film, roll it into a log and twist the ends. Freeze for about 20 min so it slices, then keep the rest in the freezer.
Ben Slater's slow-roast Thai tomatoes
From his video, which gives no quantities or temperatures, so use what you have.
- Cherry tomatoes
- Red chillies, pricked
- Fish sauce, instead of salt
- Pickled (sushi) ginger brine
- Grated stem ginger
- A lick of olive oil
My own timing, from my 17 October cook: about 50 min at 150°C fan (170°C conventional), until blistered and caramelised. Season generously before they go in. If they taste flat afterwards, stir in a little fish sauce, pickle juice, a pinch of sugar and a squeeze of lime.
Plate
Tomatoes down, sliced ribeye on top, a disc of the anchovy butter on the steak.