For company
Rib-eye beef with truffle-and-bone-marrow sauce
A Christmas centrepiece: beef rib-eye on the bone, rubbed with Wagyu fat, with a rich and decadent sauce of roasted bone marrow, truffle, cream and cold butter. From the Woolworths TASTE Christmas magazine for 2025.
I made this for Christmas 2025, and it was legendary! It is rich and decadent, and so well worth it. Please try it — you won’t be disappointed. Add this to your next holiday recipe lexicon! I adore this. Thank you, Woolworths TASTE.
Method
- 01
To make the sauce, preheat the oven to 180°C. Drizzle the bone marrow with the olive oil, season with salt and roast for 45 minutes.
- 02
Place the roasted bone marrow, along with its cooking liquid, the onion, bay leaves and tomato paste, into a large pan. Cover with about 4 cups of water and simmer gently for 1 hour.
- 03
Strain, then simmer again for 30 minutes until slightly reduced. Add the truffle oil and truffle paste. Season to taste.
- 04
Just before serving, add the cream and heat through. Whisk in the cold butter.
- 05
To make the rib-eye, take the meat out of the fridge shortly before cooking to take the chill off; do not leave it out for more than 2 hours. Season with freshly ground black pepper and rub with Wagyu fat.
- 06
Sear on both sides, then roast at 180°C for 45 minutes. Check the centre with a meat thermometer: cooking time depends on thickness; 63°C with at least 3 minutes’ rest is the food-safety benchmark for whole beef cuts.
- 07
Rest for 30 minutes, covered with foil. Slice the beef into steaks and serve with the sauce.
Keep cooking
