Tony Page is the Rolls Royce name in kosher catering in England; he hosts events in upscale hotels in England andEurope. His dishes are marked with his unsurpassed signature and flair. He kindly agreed to share with me two of hisspecial recipes and I am happy to present them exclusively to you.
- 6 lb (2¾ kg) ball of the rib beef (also know as rib-eye roast) -
- sunflower oil -
- Dijon mustard -
- salt and pepper, to taste -
- 6 Tbsp water -
- oil for frying -
- 1 lb (500g) mushrooms -
- gravy reserved from meat -
- 1 cup clear chicken soup -
Preheat oven to 350°F (180°C).
Heat oil in a pot over medium high flame and sear beef on all sides. Remove and place in roasting pan.
Spread a thin layer of Dijon mustard over meat and season well with salt and pepper. Add 6 Tbsp of water to pan. Cover and bake for 15 minutes. Reduce temperature to 325°F (170°C) and bake until meat reaches desired tenderness. Allow the meat to stand for 20 minutes before slicing, to allow the juices to settle back into the center of the meat. Reserve extra gravy for sauce. Carve meat into thin slices.
Sauté mushrooms until tender. Add meat gravy and chicken soup and continue to cook. Simmer until the sauce reduces to a thick consistency. Serve over meat slices.
| tip |
To test temperature, insert a meat thermometer 2 inches into the center of the meat. For those who like it cooked rare, the temperature should be 125.5°F (52°C), medium is 133°F (56°C), and well done is 140°F (60°C).
To see Tony's other recipe visit Roast Rack of Lamb
This recipe was featured in Mishpacha Magazine's Family First June 1st, 2011