Ingredients

7~8kg rib eye beef, 5 tbsp cream, 1 celery, 1 carrot, pinch of parsley, pinch of nine-layer tartar, pinch of onion, pinch of garlic, pinch of bay leaf, pinch of black pepper salt, pinch of cayenne pepper, tomato paste to taste, 1/2 bottle of red wine, 5 beef bone broth, half bottle of French chili heel, 5g of thyme, 5g of bay leaf 5g red pepper, 5g cayenne pepper, 5g sea salt, 5g granulated sugar, 5g minced garlic

Practice

1. Rub the spices evenly over the beef and leave to marinate for 24 hours; mix the chili heel with the cream and set aside as a mustard dipping sauce.

2. Stir-fry the celery and carrots in the tomato paste and set aside.

3. Saute the parsley, parsnip, onion, garlic, bay leaf, black pepper salt, and cayenne pepper over high heat until the skin is charred and brown, and then put them on top of the sautéed celery and carrots.

4. Roast the marinated beef in the oven at 180°C for 1 hour, about five minutes to remove.

5. Combine all the ingredients of recipe 3 with the beef and mustard sauce of recipe 4 and serve.

6.