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Foodie Friday: Matt Moran’s dry-aged rib eye with anchovy butter

December 4, 2020 Leave a Comment

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Today’s recipe is one of chef and The Group Wines ambassador Matt Moran’s favourite dishes from his restaurant Chop House. You can pair the dish with a glass of their The Fever McLaren Vale Grower Blend. Crafted to showcase structure and flavour, it features Merlot, Mourvèdre and Cabernet beautifully intertwined to create a bold and juicy palate, perfectly paired with succulent ribeye.

Ingredients

Serves 2

  • 2 tablespoons olive oil
  • 1 x 1.2kg dry-aged ribeye
  • Salt and pepper

Anchovy butter

  • 300 gm softened butter
  • ¼ bunch tarragon, picked and finely chopped
  • ¼ bunch flat leaf parsley, picked and finely chopped
  • 15g capers, rinsed and finely chopped
  • 1 eschallot, finely diced
  • 1 Tbs Worcestershire sauce
  • 1 Tbs seeded mustard
  • ½ lemon, juice and zest
  • 3 fillets good quality anchovies, finely chopped
  • ½ cloves garlic, finely chopped
  • ½ tsp sweet paprika

Method

Preheat a barbeque to its hottest setting or place a chargrill pan over high heat, and preheat the oven to 180°C.

To make the anchovy butter, place all ingredients into a large mixing bowl and mix well until all ingredients are combined season to taste with sea salt and freshly ground black pepper.

Divide butter mixture into equal portions and spread each portion down the centre of a long piece of plastic wrap to 10cm long. Roll up into a cylinder about the diameter of a 50 cent piece, tie each end and refrigerate until firm (1 hour). (Keep and extra butter refrigerated for up to 1 week, or frozen for 2-3 months defrost in the refrigerator before using. Just before serving), unwrap butter and slice into around 1cm medallions.

Pour the olive oil over the steak and season generously with salt and pepper. Grill the steak for 3-5mins on one side until nicely charred, then turn over and repeat on the other side. Transfer the steak to a baking tray and place in the oven for 5mins turn the steak and cook for a further 5-6 mins or until desired cooking temperature (this method is for a medium rare to medium) , then remove and set aside to rest for 10 minutes.

Serve the steak on a large platter and place the anchovy butter on top.

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Before & after: Renovating a kitchen while keeping Before & after: Renovating a kitchen while keeping ALL the character!

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Due to the nature of the block they could only extend sideways and then gave it street appeal with render, new windows and doors.

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Bravest little patient ever. Yes I've had a 🍷

Funny how we go into super organised mama mode in times like these. Grabbed dinosaurs, textas and scrapbook on the way out in case we had a long wait!

UPDATE: thanks for all the love! Charlie is so well this morning after a big sleep!
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The new @studio.xox ONLY sells Australian brands. Like @nood_co coloured basins, lead-free eco brass from @faucetstrommen and @lindseywherrett's  ceramic basins made by hand in Tassie.

And as for their Sydney showroom (they also sell online): WOW.

See and read more on the blog now via link in bio.

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I'm THRILLED to be an ambassador for the brand new I'm THRILLED to be an ambassador for the brand new @madeinaustshow in Sydney this August.

🦘🐨Forget every tacky association you ever had about touristy Australian made and prepare to see a showcase of the best of home, lifestyle, fashion and beauty made right here. If the pandemic has made you appreciate buying local even more, this is for you.

It's the first business to business trade event connecting retailers with Australian made products to champion our local makers🙏

Apply to exhibit or find out more at their website, via their bio, now!

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Do I recommend a timber vanity top? A big fat NOP Do I recommend a timber vanity top?

A big fat NOPE! 💧 

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Doesn't matter what they tell you or how many times it's sealed, I'm not sure it's a great idea in a room which is so, well, wet!

I love having the warmth of timber in the bathroom and it's a beautiful piece, but timber on the top? Never again.

Ours probably lasted a year (if that) before it started to go downhill (and we want a good decade out of a bathroom, right?!). 2.5 years on, everything else in this bathroom looks virtually brand new and the water marked vanity top was really letting the side down and making me sad!

But I'm so pleased with this solution, I have to say! Took the plumber less than an hour to remove the sink, install the top and connect the sink back up. We didn't need to move the tap and it isn't too close to the basin.

The kids are allowed to brush their teeth and wash their hands (liquid soap 🥴) in here again and I can leave my hair straightener on there with gay abandon 😆

The reflective surface (which I can clean with whatever I like!💪🏻) brightens the room up too!

Next week I'll tell you what I really think of my brass tile trim too 😉

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Is there a more decadent and delicious soup than F Is there a more decadent and delicious soup than French onion?

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Get to know me! I haven't done one of these in YE Get to know me!

I haven't done one of these in YEARS so there's possibly thousands of you who don't know my back story. Here's a few things you may not know about me!

✔️ I'm English 🏴󠁧󠁢󠁥󠁮󠁧󠁿 and I moved here (just for one year) back in 2008😆 

✔️ I can't end the day without a bath, even if I get home really late or on a really hot day. It's a mental health thing and my happy place. 🛁 

✔️ Before becoming a blogger and running my own small business, I was a journalist from the age of 18. My favourite news gathering times were as a newspaper crime reporter (bit different to interiors!) 📓 

✔️ I once worked at New Scotland Yard in London 🚔 

✔️I had an interview at Oxford (didn't get in!) but chose not to go to uni at all after being offered a job on the local paper #universityoflife 😁

✔️ My mum died when I was 3, I have an excellent dad and one sister (younger) in the UK ❤️ 🇬🇧 

✔️ At school, my favourite subject was French 🇫🇷 and I was head girl 🤓🤓

✔️ I'm addicted to ☕️ , long hot baths and💄 (been wearing it since I was about 14!)

✔️ I'm not a phonecall person and will never ever pick up an unknown number. Ever. They can leave a message 😁

✔️ My favourite cuisine is Japanese 🍣 🍜 and Damian and I honeymooned in Tokyo and Venice 

✔️ I have zero design qualifications. I just started blogging about my passion, which is trying to persuade everyone to #heartyourhome That was 11 years ago...

✔️ My favourite tipple is a good GnT or🍷 

✔️ Cheesy as it sounds, 💁‍♀️being a mum is my absolute biggest joy in life 🧒👦

✔️ I will never give up my old school paper diary! Has to be A5 and week to view 📖 

✔️ My official surname isn't Bishop. I kept my maiden name for work after I got married but changed it for everything else. Often confuse myself!

✔️ I didn't get my Ps until I was 37 and I'm still a terrible parker 😯 🅿️

Hope you feel like you know me a bit better 😘

📸 @vanlowvanlow
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About Jen Bishop

Jen Bishop is our owner and publisher and an experienced journalist and editor. Interiors Addict has been her full-time job for more than 8 years. She is married to Damian and mum to Sebastian and Charlie.

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