Goodman Fielder Food Services - Prime QLD Rib Eye

Main Course

Serves: 4

Ingredient	Preparation & Service
300g Qld rib eye steak 1 medium sweet potato 3 tablespoons ETA Catering Spread 1/2 teaspoon cumin 3 tablespoon oil mixture of Asian greens 4 tablespoons pine nuts 1 cup cream 2 tablespoons seeded mustard salt and pepper rosemary twigs for garnish	Method - Season steaks, seal on both sides and oven roast at 180°c to desired taste. Kumara Mash - Roast sweet potato whole on a lightly greased tray, until soft at 180°C. Allow to cool, peel skin off and roughly mash in a bowl. Add ETA catering spread, cumin and season to taste. Saute greens in a lightly oiled pan. Add butter, pine nuts, season, and toss gently. Mustard Cream - Add cream and seeded mustard in a pan and reduce by half. To Assemble - Place greens in the centre of the plate, place steak on top, pipe kumara mash around the edges. To finish off pour mustard cream in a shot glass and garnish with fresh rosemary.

Ingredient

Preparation & Service

Method - Season steaks, seal on both sides and oven roast at 180°c to desired taste.
Kumara Mash - Roast sweet potato whole on a lightly greased tray, until soft at 180°C. Allow to cool, peel skin off and roughly mash in a bowl. Add ETA catering spread, cumin and season to taste. Saute greens in a lightly oiled pan. Add butter, pine nuts, season, and toss gently.
Mustard Cream - Add cream and seeded mustard in a pan and reduce by half.
To Assemble - Place greens in the centre of the plate, place steak on top, pipe kumara mash around the edges. To finish off pour mustard cream in a shot glass and garnish with fresh rosemary.