Neven Maguire's Rib Eye Steak with Fondant Potatoes

INGREDIENTS

• 1 Pack Simply Better 28 Day Matured Irish Angus Rib Eye Steaks
• 4 Tsp. Simply Better PDO Terra Di Barra Bitonto Extra Virgin Olive Oil
• 100g butter
• 4 Simply Better Irish Challenger Potatoes
• 200ml Irish Made Free Range Chicken Stock
• 3 Garlic Cloves, peeled
• 2-3 Fresh Herb Sprigs (use a mixture of Rosemary & Thyme)
• Simply Better Achill Island Sea Salt & Freshly Ground Pepper
• 1 Carton Simply Better Pepper Sauce & 1 Pack Simply Better Sicilian Lemon Steamed Greens, to serve

METHOD

1. Remove the steaks from the packaging and leave on a plate to come back up to room temperature, then drizzle with half the oil and season with salt and pepper.
2. Using a straight-sided 6cm cutter stamp out cylinders from each potato. Line the cylinders up and trim them down to an equal size using the shortest one as a guide – top and tail the potato cylinders to remove any skin (use all the potato trimmings to make a nice homemade soup).
3. Heat a small pan over a medium heat and add the rest of the oil and butter. Once the butter has melted and starting to foam add in the potato cylinders and cook for 3-4 minutes until lightly golden. Then flip over and add the garlic, herbs and sea salt then pour in the stock to just barely cover.
4. Cover the pan with a circle of parchment, then cook on a medium high heat for 25-30 minutes until the potatoes are tender with pierced with a sharp knife. Remove the parchment and then continue to cook until the liquid has reduced, and the fondant potatoes are meltingly tender.
5. Meanwhile, cook the steaks. Heat a large frying pan over a high heat. Add the steaks and cook to your liking (4-5 minutes for rare, 6-7 for medium and 8-10 for well done – turning once). Add a knob of butter, a couple of garlic cloves and some sprigs of rosemary or thyme. Allow the butter to foam up and use this to baste the steaks. Remove from the heat and leave to rest for 10 minutes, then arrange on plates with the fondant potatoes. Add some pepper sauce and steamed greens to serve.