Recipe by English_Rose
Give beef on the bone a bit of a kick with Anthony Worrall Thompson's seriously tasty recipe. Doesn't include marinating time.
For the steak
- 2 tablespoons Worcestershire sauce
- 3 tablespoons lemon juice
- 2 tablespoons horseradish, grated
- 2 shallots, finely diced
- 2 teaspoons pepper
- 2 teaspoons sea salt
- 2 teaspoons celery salt
- 1 teaspoon Tabasco sauce
- 2 tablespoons vodka
- 1 (2 1/4 lb) rib eye steaks, on the bone
- 1 1⁄4 cups tomato juice
- 2 teaspoons tomato paste
- 1 tablespoon cornstarch
- 1 tablespoon water
- 3 tomatoes, deseeded and diced
- 1 tablespoon chives, finely chopped
- 2 tablespoons olive oil
For the roast vegetables
- 2 small carrots, halved
- 4 tablespoons olive oil
- 2 garlic cloves, crushed
- 1 red chile, seeded and finely chopped
- 1 teaspoon thyme leaves
- 3 small parsnips, halved
- 12 large shallots, peeled and diced
- 1 small butternut squash, peeled, seeded and cut into quarters
- salt and pepper
Directions See How It's Made
- First prepare the marinated steak.
- Put the Worcestershire sauce, lemon juice, horseradish, shallot, freshly ground pepper, salt flakes, celery salt, Tabasco and vodka in a bowl and stir to combine.
- Pour 3 tablespoons of the Bloody Mary mix over the steak and marinate for at least four hours, or ideally overnight, in the refrigerator, turning from time to time.
- To roast the vegetables, preheat the oven to 375°F
- Place the carrots in a pan of boiling water and blanch for 2-3 minutes, drain and refresh under cold running water to retain their colour.
- Place the olive oil in a roasting tin and add the garlic, chilli and thyme.
- Add the carrots, parsnips, shallots and butternut squash and toss well to combine.
- Season generously with salt and freshly ground pepper and roast in the oven for 40-45 minutes or until the vegetables are completely tender and lightly caramelised, tossing from time to time to ensure they cook evenly.
- Keep warm until serving.
- To cook the sauce, combine the remaining Bloody Mary mix with the tomato juice and tomato paste and pour it into a saucepan over a low heat.
- Simmer gently for 10 minutes. Whisk together the cornstarch and water and stir the cron starch paste into the simmering sauce.
- Cook for 2 minutes to thicken, then fold in the tomatoes and chives.
- Keep the sauce warm.
- Preheat the oven to 425F and heat an oven-proof griddle or frying pan on the stovetop.
- Remove the steak from the marinade and pat dry.
- Brush the steak with the olive oil and sear it in the hot griddle pan or frying pan until brown on both sides.
- Transfer the steak to the oven and cook in the oven for 15 minutes for medium-rare, or to your liking.
- Remove the steak from the oven and allow to rest in a warm place.
- Place the steak on a carving board, cut it away from the bone and slice the meat into 1in thick strips.
- Place on warm plates and spoon the sauce around the meat slices.
- Serve with the roasted vegetables.