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CDWM SA - Ep.12 - Donovan's - Main

Donovan’s Rib Eye Beef, Balsamic Brandy Sauce, Chargrilled Salad & Roast Potato Wedges

Ingredients

Serves: 4 people

Preparation time: 60 min

Rib eye

  • 300 g rib eye beef
  • 1 tub seasoning rub of choice
  • olive oil
  • 2 cloves garlic, minced

Balsamic brandy sauce

  • 250 ml balsamic vinegar
  • 100 g chutney
  • 1 clove garlic, finely diced
  • 50 ml brandy
  • salt and pepper, to taste

Chargrilled salad

  • 2 med cos lettuce
  • 150 g blue cheese
  • 250 g bacon
  • 1 clove garlic, finely diced
  • 50 g walnuts
  • salt and pepper, to taste

Potato wedges

  • 2 kg potatoes
  • 1 kg streaky bacon, diced
  • 100 ml olive oil
  • 4 stalks rosemary
  • 5 cloves garlic
  • 50 g butter
  • olive oil
  • salt and pepper, to taste

Preparation method

Rib eye

  • Place rib eye in large dish and brush all over with olive oil.
  • Coat with garlic and seasoning rub.
  • Cover and place in fridge to infuse overnight.

Balsamic brandy sauce

  • Heat vinegar and chutney over med-high heat.
  • Add garlic and allow to reduce slightly.
  • Add brandy and allow alcohol to burn away.

Chargrilled salad

  • Cut lettuces in half, rinse and allow to dry.
  • Place lettuce in hot griddle pan. Turn frequently, until char marks form.
  • Fry bacon and garlic until crispy.
  • Serve 1 piece of lettuce, filled with bacon, crumbled blue cheese and walnuts.

Potato wedges

  • Wash potatoes and cut into even wedges.
  • Cook in salted boiling water with rosemary and garlic, until soft. Remove and drain.
  • Cook bacon in olive oil. Drain bacon and set aside flavoured oil.
  • Place cooked potatoes in roasting pan/tray.
  • Pour bacon-infused oil over potatoes. Season with salt and pepper.
  • Roast at 200 C, turning occasionally until golden brown.