Alive and Cooking

Borlotti Baked Rib Eye

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2 rib eye steaks (180-250g)
100g pre-soaked borlotti beans
1 420g can chopped tomatoes
½ brown onion, chopped
1 tsp crushed garlic
1 glass red wine
120ml water
1 tub of bocconcini
½ cup freshly grated parmesan
200g baby spinach
50g butter
1 tbsp. horseradish
Salt & pepper


1. Cover the borlotti beans with cold water bring to a boil and simmer for 30 minutes with a lid on.

2. Heat an oven proof fry pan and seal the steaks on both sides then remove; fry the onions and garlic add the red wine, boil, then add the drained borlotti beans and can of tomatoes and water. Simmer for 10minutes. Place the steak on top.

3. Cut the bocconcini in half and place on top of steaks, sprinkle the parmesan over, then place pan under hot grill until the cheese melts.

4. Melt the butter in a large fry pan, toss in the horseradish and top with the spinach and stir until it’s wilted

Borlotti Baked Rib Eye