Grilled Rib Eye with Paris style Mash and Black Truffle Butter

Michael Moore Serving Size: Serves 4

INGREDIENTS

Rib Eye:
4 x 300g Dry aged Beef rib
Pink river salt
Black pepper
Olive oil

Paris style Mash:
1kg Desiree potatoes (baked in their skins then passed through a mouli into a saucpen)
100mls cream
250g butter (unsalted good quality)
Salt and white pepper
Nutmeg

Black Truffle Butter:
150g soft unsalted butter
50g Fresh truffle
Pinch salt
White pepper

METHOD

Rib Eye:
Rub Beef Rib with olive oil and season allow to stand at room temp for 20 mins.

Sear on a hot grill or in a hot pan for 3 mins each side allow to rest and serve with mash and butter.

Paris Style Mash:
Pass the potato whilst hot then work with a wooden spoon over heat in a pan.

Bring the cream to the boil, add it to the potato then work the butter in, do not over work it adjust the seasoning

Serve with a spoon of soft butter in the top

Black Truffle Butter:
Grate the truffle over the butter and mix well.

To serve:
Place the grilled rib on the plate, place a spoon of the mash on the plate with a little butter in the top.

Then some truffle butter on the steak and a drizzle of red wine jus