Beef Ribeye Served On Potato Rosti with a Cherry Red Wine Sauce

By Sally Matheson

Beef Ribeye Served On Potato Rosti with a Cherry Red Wine Sauce

This tender Beef Ribeye Served On Potato Rosti with a Cherry Red Wine Sauce is the perfect dish for your next dinner party. 

Serves 2-3

1 pack of Silver Fern Farms Beef Ribeye

Potato Rosti

6 medium white Potatoes

Sea salt & pepper

3 Tbsp Olive oil

Cherry Red Wine Sauce  

1 Tbsp butter

1 shallot thinly sliced

2 gloves garlic crushed

1 cup red wine

1 cup beef stock

2 Tbsp red wine vinegar

Sprigs of fresh Thyme

Ground peppercorns to season

1 teaspoon sugar

18 Dried whole Cherries

Peel & grate the potatoes, place into a clean tea towel and squeeze out excess liquid (you need the potato dry)

Season with salt & pepper

Heat oil in frypan, spoon pile of potato & flatten into pan, cook until golden & crisp.  Place on a paper towel to drain.

To make sauce, melt butter in a fry pan, add shallot & garlic, cook for 3 minutes over medium heat, and add the sprigs of thyme and cook for a further minute.

Add red wine and red wine vinegar, reduce by half, then add beef stock and reduce again by half. Remove the sprigs of thyme then add sugar and ground peppercorns to season.

Finally add dried whole cherries, cook until cherries are soft, add in a knob of butter & stir.  Serve over Beef Ribeye.

This can be made ahead of time and reheat when required, however don’t add the knob of butter until prior to serving.

Beef Ribeye

Rub with olive oil & season with rock salt & cracked pepper

Leave at room temperature for 30 minutes before cooking

Heat pan until hot, then add the fillet, cook 3 minutes each side

Remove from pan and leave to stand for 10 minutes

Serve beef on top of the potato rosti and add cherry sauce.


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