Irish Dry-aged Rib-eye Steak with Roasted Vegetables

Oven baked vegetables

1. Peel the parsley roots, carrots and potatoes and cut into sticks as thick as a finger. Bring water to a boil in a large saucepan and add plenty of salt. Add the carrots and potatoes and cook for 5 minutes. Add the parsley roots and cook for another 5 minutes. Drain the vegetables in a sieve and let them evaporate.
2. Heat a large dash of olive oil in an oven dish on the stove. Separate the garlic cloves and press briefly. Put the garlic cloves with the rosemary and thyme in the oven dish and sauté. Peel and halve the shallots and place in the oven dish with the vegetables.
3. Salt and pepper everything well and turn in the oil and spices until everything is well mixed. Roast the oven pan at 200 degrees top and bottom heat for about 1.5 hours in the top third of the oven.

Red wine shallot butter

1. Finely chop the shallots and place in a small saucepan with the wine. Bring everything to the boil briefly and cook for a few minutes until the shallots have absorbed the wine. Put the shallots in a small bowl and let cool. Finely chop the parsley and tarragon and add to the shallots together with the butter. Salt and pepper well and mix everything together.
2. Shape the mixture into a roll on baking paper, roll it up and tie the ends. Let the butter harden in the refrigerator for at least an hour. Take the butter out of the refrigerator approx. 30 minutes before consumption.

The steaks

1. Heat a well-burnt iron pan thoroughly. Put the clarified butter in the pan. Sear the steaks on both sides over high heat for 3 minutes each. Wrap the steaks in aluminum foil and let them rest in the oven for about 5 minutes at about 100 degrees. The steaks are now medium. Depending on the degree of doneness you want, vary the resting time.