Beef rib-eye with smoked garlic and chilli aioli
Photo by Annabel Langbein media
This is a knockout dish for a special occasion like an autumn feast. The aioli will keep in the fridge for at least a week, and leftovers of beef and aioli are fabulous in a big, crusty sandwich with rocket and any leftover eggplant salad.
|1½ kgs||Beef rib-eye, trimmed (scotch fillet), tied|
|2 Tbsp||Chipotle chillies, pureed, in adobo sauce, or more to taste|
|1 large||Lime, use the zest only, finely grated|
|2 Tbsp||Olive oil|
|1 small handful||Rocket leaves, to serve|
For the smoked garlic and chilli aioli
- Rub beef all over with combined pureed chipotles, lime zest and oil and season with salt and pepper. Stand at room temperature for at least 30 minutes or in the fridge for up to 24 hours, bringing back to room temperature for half an hour before roasting.
- Preheat oven to 200C fanbake. Roast meat until internal temperature reaches 53C for rare or 60C for medium-rare (about 30-40 minutes). The temperature will rise by a couple of degrees after it comes out of the oven. The meat can also be roasted in a covered barbecue. When cooked, cover with tinfoil and a couple of tea towels and rest for at least half an hour. (It can be rested for longer and reheated in a 200C oven for 10 minutes before serving.) To make the smoked garlic and chilli aioli, whizz together all ingredients until semi-smooth – it's nice left a little chunky. Refrigerate until needed. Thinly slice beef across the grain and serve on a bed of rocket leaves, drizzled with aioli.
More of Annabel's harvest dishes