Rib Eye Steak With Roasted Root Vegetables

I think, that a nice good piece of steak doesn't need any sauce to go with it. I like to leave the meat speak for itself. It is best cooked pink to taste the flavours better and guarantee a nice juicy, tender steak.

For the Steak

Ingredients

2 rib eye steaks (2cm thick)
Salt
Pepper
Olive oil
A knob of butter

For The Vegetables

Ingredients

2 tbsp goose fat
Olive Oil
Seasoning
Black mustard seed
Mustard seeds
3 carrots peeled and cut in half lengthwise
4 parsnips peeled and cut in quarters lengthwise
6 potatoes peeled and halved

Preparation Time: 15 minutes
Cooking Time : up to an hour
Total Time : 1 hour 25 minutes
Serves 2
Level : easy

Method

Get your vegetables going, as that what is going to take time. The meat will be cooked in minutes.
Peel them and boil them slightly, you want to be able to prick them with a fork. But with a crush to them. You don't won't them sloppy and breaking. In an oven proof dish put the goose fat and put in a preheated oven until melted and bubbling. Oven at 200 degrees. Take it out gently and put the potatoes in, toss them well in the fat, cook for 30 minutes. Take them back out and add the carrots and parsnips. Drizzle some oil, and toss it all around with fat, season and the add mustard seeds. Leave to cook for a further 40 minutes. Now the meat. It's important you leave your meat rest at room temperature for at least 10 minutes before cooking. Season the meat well on both sides, and rub with some oil. Heat up a non stick frying pan don't add any oil to the pan , there's no need. Add the meat to the pan and on high heat sear the meat on both sides for about a minute. Turn the heat down and cook for 5 minutes on each side. Well to be fair I can't be precise on the times. This will depend on the thickness of your meat and even the type of pan you will be using. But approximately using this time your meat will be pink but not runny blood. Turn the heat off and put the meat on a warm plate. Add the knob of butter to the pan and melt it with the all the juices of the meat. Pour over your meat. Serve with your vegetables and maybe a dollop of Dijon mustard on the side of your plate.