Sunday, 21 September 2014

Rib Eye Steak Topped With Boursin Black Pepper Portion Served With Spinach and Pine nut Rice

6og white basmati rice
2 x rib eye steaks
olive oil
salt and pepper
2 x boursin black pepper portions
25g butter
100gspinach
100g toasted pine nuts

Put a pan of water on to boil,reduce to simmer and then add the rice.Cook for 15-20 mins,until rice is soft.Once the rice is cooked,drain,leave for 2-3 mins then fluff with a folk.Meanwhile to cook your steak,place a griddle pan on a high heat.Rub oil and seasoning into the steaks on both sides.Add to the pre heated pan and cook to your liking.Remove steaks from pan and add the boursin black pepper portions on top of the steaks immediately.Allow to rest in a warm place for 2 mins before serving.Place a saucepan on a medium heat and add the butter.Once the butter is melted add the spinach and wilt for about 30 seconds.Add the pine nuts and cooked rice to the pan and stir together well before serving.www.boursin.co.uk


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