Beef on the bone for the Wildes of Turloughmore !

Definitely one our favourites when in the west of Ireland. Ciaran, our butcher, (who swears that we knew eachother in a previous life!)has the best beef I've ever tasted and has these steaks off to a fine art. Usually in Ireland this is the traditional Sunday roast - boned, rolled and tied and roasted (usually for ages! )
So ask you butcher not to bother boning and rolling -  a great alternative Christmas dinner.
 (Also called Châteaubriand)

So good that Ciaran, my brother, when tasting these babies said ' Oh man, if you told me this was human I'd still have to eat it Sinéad'....wow, what a compliment!

You'll need:

•  1 ribeye steak - fairly thick - one does 4 French people - 3 Irish!! **
•  Coarse unrefined sea salt. Place some salt all over the meat and leave (out of fridge) for   about an hour before cooking over very hot coals - rhis ensures that the meat cooks evenly throughout.

** 2 Australien as one guest pointed out :)

• 10 mins.each side for medium rare, 
• 15 for medium and so on

Leave to 'rest' wrapped in foil for at least 10 mins. before removing bone and slicing.
Serve with Garlic butter and Gratin Dauphinois (garlic potatoes) aswell as a few greens.
Our girls love Yorkshire Puddings with this too.

  Garlic butter (beurre d’escargot)

•  2 large cloves garlic, crushed
•  100g/4 ozs. unsalted butter, at room temp. 
• 25g/ 1 oz. chopped parsley
•  Black pepper
•  A little lemon juice 

 Crush the garlic cloves on a board under the blade of a large kitchen knife. Add a pinch of salt and work into a smooth paste. Scrape the paste into a bowl and add the butter, lemon juice, parsley and black pepper. Mix together well and then spoon onto a sheet of cling film and shape into a log about 3cm thick. Wrap in more cling film and chill or freeze until needed.

  GRATIN DAUPHINOIS

•  1 kg/2 ½ lbs potatoes (150-200g/5 – 7 ozs. per person approx.)
•  3 cloves of garlic, crushed 300ml/1
•  ¼ cups double cream/crème fraîche
•  300ml/1 ¼ cups milk s/p nutmeg (optional) 

Preheat the oven to 150°C/300°F Gas 2 Butter a large gratin dish. Peel and finely slice the potatoes. Rinse in cold water to wash off the starch. Dry with kitchen paper. Arrange the potatoes in the gratin dish with the garlic, salt, pepper and nutmeg. Mix the cream and milk together and pour over the potatoes. Bake in the oven for a little over an hour.