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Ribeye of beef with a fig reduction baby mange-tout and a peppered goat cheese potato cake
Serves: 2
![](https://aceline.media/wp-content/uploads/2020/08/rubeye.jpg)
Ingredients
For the beef
- 500g ribeye of beef
- 5 dried figs
- 1 shot glass port wine
- 1/2 glass red wine
- 1 tsp fresh thyme
- Knob garlic butter
You will also need
- 12 mange-tout
- 1/2 leek
- 4 cherry tomatoes
- 2 medium sized potatoes
- 1/4 cup fresh cream (Benna)
- 2 tbsp corn flour (Lamb Brand)
- 1 peppered goat cheese (Benna)
Method
Chop the fig and soak in port wine, cut the beef in 2 steaks and seal on a well preheated sauté pan from both sides. Remove the steaks and in the same pan add the fig in port and wine and thyme and reduce by half, at the end whisk in the garlic butter. Slice the leeks, cut the mange-tout in strips and the cherry tomatoes in half than sauté all together in garlic oil. Slice the potatoes and boil until nearly cooked through, grate the goat cheese and melt 3/4 of it in fresh cream on low heat. Mix well the cream, cornflour with potatoes and place in a round oven mould lined with silicone paper. Sprinkle the rest of the goat cheese on top and Roast in the oven until browed from top. Allow to rest for at least 10 minutes before removing the mould than remove and serve.
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