Recipes, Tips

Bone in Rib Eye with Potato Galette, Almond Beans, Horse Radish Whip & Two Fat Cats Butter


10x500g bone in rib eye
500g Two Fat Cats butter

60 beans
3 Tbsp. sliced almonds
50g butter

Potato galette
6 medium agria potatoes
100ml melted butter
1 cup gouda cheese Grated

Horseradish cream
50ml cream
50ml horseradish
1 Tbsp. lime juice
250ml crème Fraiche


  1. Preheat oven to 210C. Rub the Rib-eye liberally with two Fat Cats Butter. Sear over high heat fro 3 minutes each side. Stack on oven tray and bake for between 15-17 minutes for desired temperature. Remove from the oven, and rest for 6 minutes before serving.
  2. Preheat oven to 160 degrees on Fan Bake. Peel and thinly slice all the potatoes. In a buttered muffin tray layer a slice of potato making sure it fits well on the bottom. Baste’ with a little butter on each layer. Every 4 layers add salt and Pepper. When the tray is full bake in the oven for 20 minutes.
  3. Add 1 Tablespoon of Cream. Then top with grated gouda. Roast till golden brown, around 20 minutes.
  4. Blanch 60 beans in boiling salted water. Allow to return to the boil. Then remove and strain. In a skillet heat 50gms of salted butter with 3 tablespoons of sliced almonds. Roast until golden brown.
  5. Toss with beans and serve.
  6. Whisk together the horseradish, lime and crème fraiche. Season to taste and serve in ramekins.