This is dead easy, all you need is a couple of pans & a few baking trays.
The most important thing to remember is to make sure you take your Wood Fire Roasted Ribeye out of the fridge & leave at room temperature for at least an hour before cooking. The Truffled Bearnaise Sauce is also a room temperature serve so bring this out of the fridge around the same time. When it comes to cooking, preheat your oven to 200C.
Empty the Oysters in Fermented Shitake Mushrooms, Seaweed & Truffle into a small pan & warm over a gentle heat for 2 to 3 minutes so just warmed through. Place a mound of salt or use a napkin to secure each of the oyster shells on a plate. Distribute the oysters and their flavoured oil evenly between the shells & serve immediately.
Place the Glazed Lobster & Lobster Bread onto an oven tray & heat for 4-5 minutes. When warm, pipe a little Lobster Mayonnaise onto the bread and top with the glazed lobster. Serve warm.
From room temperature, place the Wood Fire Roasted Ribeye into the oven for 10-15 minutes to heat up (if you have a meat thermometer bring the internal temperature to 50C).
Your Beef Dripping Potatoes can also be popped onto the oven on a tray along with the steak, for the same amount of time.
The Broccoli, Carrots & XO Cabbage will take a little less time, just 8-10 minutes. Take them out of the bags, place onto an oven tray & pop into the oven along with the ribeye & potatoes after around 5 minutes cooking time has passed.
Once warmed through, remove the steak from the oven & grab your Black Garlic & Peppercorn Butter. Smear it all over the steak then allow to rest for 5 minutes.
The Truffled Bearnaise Sauce is served at room temperature. The Plum Sauce needs to be warmed gently for 2 minutes in a small pan.
With all the sides warmed and steak rested it is now time to carve into 2cm thick slices. We recommend seasoning the exposed slices with a little (or a lot if you like it like we do) of sea salt. Bon Appetit.
WHITE CHOCOLATE & MANGO
Simply remove from the fridge and cut in half. Enjoy.