Mike Tomkins’ Rib of Beef with Potato Terrine Chips & Charred Hispi Cabbage
We’re really excited to be working with MasterChef finalist 2021 Mike Tomkins on bringing you some incredible recipes over the coming months. Mike showed us how to reverse sear this rib of beef to perfection with this simple but impressive steakhouse dish.
For a beautifully pink medium finish, Mike removed the beef from the oven once it reached 48°C, before searing in a pan until it reached a final internal temperature of 55°C.
Take note to prepare your potato terrine 2 days before you plan on serving your dish as the potatoes need time to compress properly.