Roast Beef and Potatoes

Ingredient

1 ribeye roast
100g unsalted butter
4 garlic cloves
½ bunch thyme
Sea salt flakes to season
Red Island Extra virgin olive oil

Roast Potatoes:
1kg potatoes, peeled and halved
Sea salt flakes to season
Red Island extra virgin olive oil

Method

Preheat an oven to 170 deg C.

For the Roast Potatoes, place the potatoes in a saucepan of salted cold water. Bring the potatoes to the boil and cook until they begin to break around the edges. Strain in a colander and shake gently to fluff the outside of the potatoes.

Place potatoes onto an oven tray, drizzle with a generous amount of extra virgin olive oil and toss through until evenly coated. Place tray into the oven and cook for 30-40 minutes or until golden and crispy. Season immediately with salt.

For the Ribeye, heat an ovenproof frying pan over high heat until it smokes. Season the beef with salt and a drizzle of extra virgin olive oil. Sear the beef in the pan.

Halfway through the searing process add the butter, garlic and thyme. Once the butter melts, baste whilst turning and cooking the beef. When the beef is evenly browned all over, place the frying pan and beef into the oven.

Cook to your favourite level of cooking. Remove ribeye from the oven and rest for 15 minutes.

Carve the ribeye and serve with roast potatoes and your favourite condiment.

Recipe by Michael Weldon