Excellent Beef Ribeye with Heart-shaped Butternut, Spinach and Feta Fritter

Serves 2

  • Peel and cut the butternut into pieces and boil for 10 to 12 minutes (until tender).
  • Drain the butternut and mix in a bowl with spinach, feta, cheddar, egg , nutmeg and salt until combined. Shape the butternut mixture in a large heart-shaped biscuit cutter (or into circular discs) for frying.
  • Place oil into a medium to high heat saucepan and fry the shaped butternut fritters for 3 to 4 minutes per side until golden brown.
  • In the meantime, season your Excellent Meat Ribeye with salt, pepper, paprika and cumin. To pan-fry, lace oil into a medium to high heat frying pan and fry according to the following:

Rare: 2-3 minutes per side, Medium: 5-6 minutes per side and Well-done: 7-8 minutes per side. The meat can also be braaied with the addition of 2 minutes per side to reach your required degree of doneness.

  • Rest the steak for 5 minutes and then slice. Plate your fritter, steak and heated pepper sauce on a platter for 2.

Beef Ribeye:

  • 1 pack Excellent Meat Beef Ribeye steak (21 day matured)
  • 1 tsp / 5ml Salt
  • ½ tsp / 2.5ml Pepper
  • ½ tsp / 2.5ml Paprika
  • ¼ tsp / 1.25ml Cumin, ground
  • 1 tbls / 15ml Olive oil
  • 200ml Peppercorn sauce (store bought for convenience)

Heart-shaped Butternut: 

  • 250g Butternut, skinned and cut into 2 cm cubes
  • 100g Spinach – washed, stalked and roughly chopped
  • 80g Feta cheese (optional to use black pepper flavoured feta)
  • 50g Grated cheddar cheese
  • 2 Large eggs (beaten)
  • ½ tsp / 2.5ml Nutmeg
  • ½ tsp / 2.5ml Salt
  • 2 tbls / 30ml Olive oil