Roasted black angus beef with truffle mash and shallot glaze

Serves 4 Prep time 25 minutes
Cook time 30 minutes

800g Black Angus rib eye (1 piece)
Fresh cracked black pepper
Olive oil
Butter
Sea salt

5 Russet potatoes, peeled
150ml milk or cream
Salt
50g butter
Nutmeg
White pepper
1 tbsp truffle oil

80g shallots, peeled
1tsp butter
50ml port
50ml red wine
1 bay leaf
200ml veal jus

• Season beef with pepper only and sear well on all sides in a little olive oil and little butter.
• Season with sea salt and roast in oven at 200˚C for approximately, 15-18 minutes for medium rare to medium.
• Let the beef rest for 3-4 minutes before carving it.

Potatoes

• Boil them till very soft.
• Strain and mash while still very hot.
• Boil milk or cream and add to potatoes.
• Add all other ingredients and whisk with a whisk until smooth and creamy.
• Sauté shallots in butter till slightly caramelised.
• Deglaze with port, red wine and bay leaf.
• Reduce by half. Then add veal jus.
• Reduce slowly till the consistency is right and shallots are soft.

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