Cameron’s Rib Fillet with Balsamic Greens & Buttered Potatoes

Ingredients

For the Rib fillet steaks:

 2 Our Cow Rib fillet steaks (250–300g each)
2 tbsp olive oil
2 garlic cloves, lightly crushed
2 sprigs rosemary or thyme
Salt & freshly ground black pepper

For the potatoes:

600g baby potatoes (or any waxy potatoes), halved
2 tbsp butter
1 tbsp olive oil
Salt & pepper

For the balsamic greens:

1 bunch broccolini, trimmed
200g Brussels sprouts, halved
1 tbsp olive oil
2 tbsp balsamic vinegar
Salt & pepper

Method

Cook the potatoes

1. Boil the potatoes in salted water until tender (about 12–15 minutes).
2. Drain, then toss with butter, olive oil, salt, and pepper. Keep warm.

Prepare the balsamic greens

1. Heat olive oil in a frying pan over medium heat.
2. Add the Brussels sprouts, cut side down, and cook until golden brown.
3. Add broccolini and cook for 3–4 minutes, until just tender.
4. Drizzle with balsamic vinegar and toss through.
5. Season with salt and pepper.

Cook the steaks

1. Pat steaks dry and season well with salt and pepper.
2. Heat a heavy pan or BBQ grill until hot.