Spicy Rib-eye with stewed Lentils and Chocolate Sauce

Scented with Christams aromas of cinnamon and Chocolate this Rib eye on the bone makes an ideal centre piece for any Festive dinner. Serves 4

1 kg Rib Eye on the bone

1 tsp smoked paprika

1/4tsp cinnamon powder

1/4 tsp sea salt

1/4 tsp ground black pepper

1 tbsp olive oil

1 spring onion and half pomegranate to garnish.

300g Brown Lentils

1 onion Finely chopped

200g mushrooms cut into small cubes

2 tomatoes peeled and chopped

1 clove garlic crushed

1 tbsp ghee

1 tbsp curry powder

50g chorizo sausage cut into small cubes

3 Bay Leaves

1 litre water

Chocolate Gravy

Drippings from  Rib eye

200ml chicken stock

30g dark chocolate grated

2 tbsp port

Salt & pepper to taste

In a small bowl mix smoked  paprika, cinnamon powder and 1 tbsp olive oil and rub the Rib eye form both sides.  Set on a plate to marinade in the spice mix.a

Heat a heavy based saucepan add ghee and when it melts  add onion, chorizo and crushed garlic and fry gently for two minutes till onion is translucent.  Add curry powder and stir well to cook for another 1 minute.

Add Lentils, mushrooms, tomatoes and water and stir well.  Add bay leaves then bring to boil. Reduce heat, cover and simmer gently for 1 hour till lentils are soft and all liquid has been evaporated.  Season with salt and pepper and serve.

Heat a large oven proof frying pan on the stove, add rib eye and cook two minutes to seal on each side.  Season with Salt and Pepper and continue to cook for further 15 minutes in a pre heated oven for 15-20minutes.  Remove pan from oven, transfer meat to a warm plate and cover with foil to rest.  transfer the pan and residue from meat to the heat, add port and stock.  Stir well then reduce by half, add grated chocolate and season to taste.  Pass sauce through a fine sieve and serve.

Plate by first spooning lentils then sliced rib eye.  Ladle sauce on top and garnish with spring onions and few pomegranate seeds.