Rack of Rib Eye with Roasted Tomatoes



6 anchovy fillets, drained

8 cloves garlic, chopped coarsely

1 1/2 tbsp rosemary leaves

2 tsp salt

2 tsp cracked black pepper

2 tbsp olive oil

1 x 3 cutlet (1.8kg) rack of rib eye beef

2 cups (500ml) chicken stock

1 cup (250ml) white wine

8 medium (1.6kg) desiree potatoes, sliced thinly

1/4 cup (60ml) olive oil, extra

24 small (700g) truss tomatoes


1.  Preheat oven to 180 C fan-forced.

2.  Using a mortar and pestle or small blender, pound or process anchovies, garlic, rosemary, salt and pepper until mixture forms a paste; stir in the oil.  Rub paste over beef.  Place on a plate, cover; refrigerate for 1 hour.

3.  Place beef in large shallow baking dish.  Pour combined stock and wine over dish.  Toss potatoes with extra oil and salt and freshly ground black pepper, to taste.  Spread on large oven tray.

4.  Roast beef and potatoes for about 40 minutes or until beef is cook to your liking, tossing the potatoes halfway through cooking and adding a little more stock to the beef dish if necessary.  Remove beef from the oven and cover with foil; stand in a warm place for 15 minutes.

5.  Meanwhile, place the tomatoes on an oven tray.  Roast with the potatoes for 10 minutes or until tomatoes softens slightly and the potatoes are golden brown.

6.  Serve beef with potatoes and tomatoes, drizzle with the pan juices.

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