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Borlotti Baked Rib Eye


  • 2 rib eye steaks (180-250g)

  • 100g pre-soaked borlotti beans

  • 1 420g can chopped tomatoes

  • ½ brown onion, chopped

  • 1 tsp crushed garlic

  • 1 glass red wine

  • 120ml water

  • 1 tub of bocconcini

  • ½ cup freshly grated parmesan

  • 200g baby spinach

  • 50g butter

  • 1 tbsp. horseradish

  • Salt & pepper


  • 1.

    Cover the borlotti beans with cold water bring to a boil and simmer for 30 minutes with a lid on.

  • 2.

    Heat an oven proof fry pan and seal the steaks on both sides then remove; fry the onions and garlic add the red wine, boil, then add the drained borlotti beans and can of tomatoes and water. Simmer for 10minutes. Place the steak on top.

  • 3.

    Cut the bocconcini in half and place on top of steaks, sprinkle the parmesan over, then place pan under hot grill until the cheese melts.

  • 4.

    Melt the butter in a large fry pan, toss in the horseradish and top with the spinach and stir until it’s wilted


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