Fresh Provisions

"At Fresh Provisions we are passionate about supplying local fresh produce that meets our customers dietary and ethical food requirements. Dirty Clean Food offers a premium 100% grass-fed beef and lamb that is ethically raised and locally sourced and our customers love it!" Tom Katselas

Short Order Burger Co.

"Quality and provenance is paramount when selecting the ingredients to include in our burgers. DCF provides us with premium 100% grass-fed beef that is ethically raised and locally sourced." Simon Kony, Owner

Peaches Fresh Food

"At Peaches Fresh Food we offer a huge range of the freshest and best produce in WA. What we love about Dirty Clean Food is their regenerative story, supplying us with grass-fed meat of the highest quality whilst taking care of the land for future generations." Nadia Di Tullio

Stockists

We are thrilled to be supplying some of the best chefs and independent retailers in WA. We would love you to support them, secure in the knowledge that the beef and lamb you are served is ethically raised and grown by farmers committed to regenerating the world...and it tastes fantastic!

Beef rib eye roast with pepper-herb crust

INGREDIENTS

  • 2 kg beef rib eye roast
  • 1 tbsp coarsely ground black pepper
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp Dijon mustard
  • 40g unsalted butter
  • 2 medium brown onions, thinly sliced
  • 1/2 tsp plain flour
  • 1 1/2 tbsp balsamic vinegar
  • 1 cup beef stock
  • 1 tbsp sea salt
  • 5 tsp finely chopped fresh rosemary
  • 700g chat or small roasting potatoes
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh parsley

METHOD

  1. Position the rack in the centre of the oven and preheat to 200°C or 180°C fan.
  2. Place beef on a roasting rack set in a roasting pan and roast for 1 hr 15 mins, or until a meat thermometer inserted into the centre of the beef registers 55-60°C for medium-rare, or 60-65°C for medium. The beef will continue to cook and the internal temperature will continue to rise as it rests, so don’t overcook it. Transfer beef to a carving board and rest for 15 mins before carving.
  3. In a small bowl, mix the pepper, salt, rosemary and thyme. Brush the mustard all over the beef, then coat beef completely with the herb mixture. Place beef on a roasting rack set in a roasting pan. Roast for 1 hr 15 mins, or until a meat thermometer inserted into the centre of the beef registers 55-60°C for medium-rare, or 60-65°C for medium. The beef will continue to cook and the internal temperature will continue to rise as it rests, so don’t overcook it. Transfer beef to a carving board and rest for 15 mins before carving.
  4. Meanwhile, to make the caramelised onion jus, heat a heavy-based medium saucepan over medium heat. Add the butter and cook for 4 mins, or until the butter melts and turns a golden brown color. Add the onions, season with salt and pepper, and cook, stirring often, for 15 mins, or until the onions are translucent and begin to brown. Add the thyme and continue cooking, stirring often, for 15 mins, or until the onions have become a deep brown color. Stir in the flour. Add the vinegar and cook for 30 secs. Stir in the stock and bring to a simmer.
  5. To make the smashed potatoes, place potatoes in a large saucepan and add enough cold water to cover them by 2.5cm. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 9-10 mins, or until potatoes are just tender. Drain the potatoes and set aside to cool slightly. Using your hand, gently press each warm potato on a cutting board until it just barely “cracks” and is slightly flattened on each side. Don’t use too much force, or the potatoes will fall apart.
  6. Heat a large, heavy-based frying pan over medium heat. Add the oil, then add potatoes and cook for 5 mins, or until golden brown on the bottom. Turn the potatoes over and add butter. Tilt the pan to move the melted butter around. Cook for 5 mins, or until potatoes are golden brown on the bottom. Season with salt and pepper, and add the parsley.
  7. Carve beef into thick slices and serve with the smashed potatoes and caramelised onion jus.

From taste.com.au