Rib Eye with Mashed Swede and Tuscan Cabbage

Rib Eye with Mashed Swede and Tuscan Cabbage

Preparation Time 15 mins, plus cooking.
Serves 4.

This is a simple dish that lets the rib eye, one of the most delicious steak cuts, to speak for itself.


4 individual rib eye steaks preferably aged
1 bunch Tuscan cabbage, chopped
1 clove garlic finely chopped
3 Swedes coarsely chopped
125ml 1/2 cup cream
50g butter
Olive oil
Salt and Pepper


Remove rib eyes from refrigerator 30 mins before using, remove from plastic wrap/bag and place on plate covered. If desired you can marinate in a couple of whole garlic cloves, a little olive oil and a couple of rosemary sprigs.
Preheat oven to 180c.
Cover swede in a saucepan covered with cold water and boil until tender,drain well and puree either by using a food processor, bamix or in a potato ricer. Return to saucepan add hot cream and butter and stir for a few minutes, season to taste and serve hot. This dish can be reheated if made in advance.
For rib eyes, heat large saucepan over high heat, when hot add rib eyes, if you don’t have a large enough saucepan do this step in two stages 2 steaks at a time. Cook each side until well browned, including the edges and remove to baking dish in oven. Roast for approximately 15-20 mins until rare. Remove and rest for 5 minutes. The rib eyes will continue to cook once they are removed from the oven.
Heat pan steak was cooked in over medium high heat add splash olive oil, saute garlic briefly the add tuscan cabbage for few minutes until cooked, season well with salt.
Serve rib eye, on creamed swede with tuscan cabbage.

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