Mattie Gajos – The Delph Beef Ribeye with Mustard Mash and Stuffed Onion Crust

  • Prep time 20Min
  • Cook time 2Hr
  • Technique Roast
  • Meat Beef
  • Cut Rib Eye
  • Serves 4

Beef Ribeye with Mustard Mash, Stuffed Onion Crust with Roasted Cherry Tomatoes


  • Rolled ribeye steaks  
  • 3 carrots  
  • 6 red peppers 
  • 1 punnet chestnut mushrooms 
  • 6 large banana shallots 
  • 1 bunch cherry tomatoes on vine 
  • 2kg red potatoes  
  • 1 bunch tender stem broccoli 
  • Worcestershire sauce (to taste) 
  • English mustard (to taste) 
  • Mixed herbs (parsley\thyme\rosemary) 
  • 5 slices of bread parmesan  
  • Green peppercorns  
  • 500g double cream  
  • 200ml red wine 
  • 200ml beef stock 


  1. Roll the ribeye into the ballotine with a touch of salt, black pepper and garlic and leave to rest until ready for slicing and cooking. 
  2. Peel carrots and chop into small pieces. Then, sweat off and cook until soft. In the meantime, roast the red peppers. Once roasted, remove the skin. 
  3. Add the peppers to the carrots and cook out.   
  4. Blend to a puree, then pass. 
  5. Trim the shallot bottoms. Then, cut in half, season and either cook in a vac pack or in the oven covered in foil. 
  6. Shred wild garlic and blend chestnut mushrooms.  
  7. Pan fry the mushrooms in a pan until cooked. Then, add garlic and seasoning with a dash of Worcestershire sauce. Reserve the mix for later. 
  8. Once the shallots are cooked and soft, scoop out the middle. Chop and mix it with the reserved mushroom mix.  
  9. Using the mix, stuff the half onion boats and set aside. 
  10. In the blender, combine a dash of oil, parmesan, herbs, salt and bread (without the crusts). Blend until combined. 
  11. Either roll the mix between the parchment or leave as is if the rustic look is preferred. This is to be added onto the stuffed onion. 
  12. Peel the potatoes and cut into smaller sizes to cook quicker. Add cold water with salt to a saucepan and bring it to boil. Once fork tender, drain and cook out in pan for another minute or 2 to evaporate the excess moisture. 
  13. Pass through a masher or fine sieve. Then in a pan on low heat add butter, mustard and a dash of cream. Combine for a lovely smooth mash. 
  14. Place the butter in a large, high-sided frying pan. Then, fry the shallots and peppercorns over a medium heat for 5 minutes, until the shallots have softened but not browned. 
  15. Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 minutes. 
  16. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving. 
  17. Roast off the cherry tomatoes in a pan, then in the oven for a few minutes until they have started to colour.  
  18. Plate.