Edison Anrango – The Rocket, Canary Wharf Aussie Ribeye Steak with Café De Paris Butter & Roasted Vegetables

  • Prep time 20Min
  • Cook time 20Min
  • Technique Roast
  • Meat Beef
  • Cut Rib Eye
  • Serves 1

Australian Ribeye Steak with Café De Paris Butter and Roasted Carrots, Broccoli, Sugar Snap Peas, and Cherry Tomatoes


  • 255g rib eye steak
  • 172g beef potatoes
  • 60g café de Paris butter
  • 1 serving chantenay carrots
  • 1 serving tenderstem broccoli
  • 1 serving sugar snap peas
  • 90g cherry tomatoes on the vine
  • 1g salt and pepper for seasoning


  1. Cut the butter into 2 pieces, heat a pan with the butter, add the precooked vegetables.
  2. Place the vegetables into the oven at 200°C for approximately 2 minutes, turn and cook 2 minutes.
  3. Portion the beef potatoes, cut them into cubes.
  4. Deep fry the beef potatoes until golden and crisp.
  5. Cook the steak to the desired temperature.
  6. Place the vegetables at the bottom of the steak and collect all sauce from the pan.
  7. Finish with the other half of butter and a bit of seasoning
  8. Roast the cherry tomatoes and place them on the top of the steak and serve.
  9. Present as per photo.