Ribeye on Bubble and Squeak with
Roasted Field Mushroom and Onion Jam

4 x 6-8 oz Australian ribeye steaks

Garnish
1 large brown onion (finely sliced)
5 pound potatoes (cooked in their skins & peeled)
2 cups cabbage (finely sliced)
2 cloves garlic (finely diced)
2 thick rashers of bacon (coarsely diced)
2 tablespoons parsley (chopped)
2 shallots (finely sliced)
5 oz unsalted butter
2 oz olive oil
Salt & pepper to taste

Method
Cook the sliced onions in 1 ½ tablespoons butter until soft. Crush the potatoes with a fork. Cook the cabbage and garlic in 1 ½ tablespoons butter until soft. Sauté diced bacon with 25ml olive oil until it is crispy, reserving the fat. Mix onion, potato, cabbage, bacon, parsley, shallots and garlic. Pre-heat two large heavy-based pans on a medium heat. Add olive oil. Seal fillet steaks until well colored (approximately 6 to 8 minutes each side). Remove from heat and rest in a warm place. Pour in 1 ½ tablespoons olive oil and 1 ½ tablespoons butter. Sauté bubble and squeak mixture till golden brown, then turn over and sauté the other side.

Onion Jam
1 ½ tablespoons butter
2 large brown onions (sliced)
1 teaspoon brown sugar
8 oz red wine vinegar
Salt & pepper to taste

Method
Melt butter in a medium heavy based pot. Add onions and cook rapidly to color and until tender for 10 to 15 minutes. Leave on a low heat to caramelise. Add sugar and vinegar and cook till vinegar has been reduced. Season to taste.

Garnish
4 medium field mushrooms
1 tablespoon olive oil

Assembly
Remove stalks and sauté mushrooms in a hot pan with olive oil. Warm 8 oz red wine sauce. Spoon bubble and squeak onto four warm plates. Place steak on top. Place warm onion jam in upturned mushroom cap and place on top of beef. Spoon sauce around and serve.