1 Hour Before Cooking:

• Remove the Cape Grim Rib Fillet from the fridge to bring it to room temperature.

Cooking Steps

Before getting into the nitty gritty, we recommend getting your mise en plus ready (a fancy french phrase for having everything in its place - ready to go). 

During this phase, we suggest you: 

Remove the tops of the carrots, leaving about 3cm of green for presentation. Remove around 4cm from the woody stalks of the brocollini. 

Seperate your butter into 1x 350g portion (cubed) and the other 150g portion (cubed).

Step 1: Prep the Steak (Start 45 minutes before serving)

• Preheat the oven to 100°C.
• Coat the steak with olive oil, season with Murray River salt, cracked pepper.
• Place the steak on an oven tray and cook until it reaches an internal temperature of 45°C (approximately 30–40 minutes).
• Once the steak reaches this temperature, we will be removing it to rest before the sear.

Step 2: Paris Mash (Start at the same time as the steak)

• Add whole potatoes to a pot of cold water and bring to a boil.
• Reduce heat to a simmer and cook for 20 minutes or until tender.
• Strain, cool slightly, and peel.
• Mash or rice the potatoes. Add 350g of cold butter, ¼ cup of milk, and season to taste. Keep warm.

Step 3: Blanch Vegetables (Start 20 minutes before serving)

• Bring salted water to a boil in a small pot.
• While the water is boiling, find a small container or bowl and fill with ice and cold water, this will stop the cooking process.
• Cut the leaves off the dutch carrots, leaving about 1 inch of green left for presentation. Cut the bottom inch off the brocollini. 
• Add Dutch carrots and cook for 4 minutes. Then add broccolini for an additional 2 minutes.
• Strain and transfer to ice water to stop cooking. Let dry and set aside

Step 4: Heat Gourmet Granny’s Sauce (Start 10 minutes before serving)

• Tear sauce packet and add to microwave, following manufacturers instructions
• If you do not have a microwave, you can heat this up on low heat in a saucepan

Step 5: Sear the Steak (Start 5–10 minutes before serving)

• Preheat a cast iron or stainless steel pan over high heat.
• Once the steak reaches 45°C in the oven, lightly oil the pan and sear both sides of the steak until golden brown. 
• Add 100g of butter and two garlic cloves to the pan. Baste the steak until it reaches an internal temperature of 53°C.
• Rest the steak on a rack for 5–6 minutes
  
• [ These times and tips will leave you with a medium-rare steak after resting. For a medium steak, cook until 50°C and sear until 60°C]

Step 6: Sear Vegetables (While steak rests)

• Heat the carrots and broccolini in a pan with 50g of butter. Season with Murray River salt and remaining thyme sprigs. Optional: Add any leftover garlic cloves. 

Plating & Serving

Final 5 Minutes:

• Plate the Paris mash in a serving bowl, garnished with thyme and Murray River salt.
• Arrange the broccolini and carrots on a separate serving dish.
• Slice the steak and serve on a platter.
• Pour the sauce into a gravy boat.

Serve:

• Set everything on the table and enjoy your Valentine’s Day dinner with a glass of Tempranillo or Grenache.