Chef's Recipes

Rib-eye with hot-mustard coleslaw, bone marrow and pepper sauce

Australian Gourmet Traveller recipe for rib-eye with hot-mustard coleslaw, bone marrow and pepper sauce from The Botanical restaurant in Melbourne.

By Stuart McVeigh
  • Serves 4
  • 25 mins preparation
  • 50 mins cooking plus marinating, resting
Rib-eye with hot-mustard coleslaw, bone marrow and pepper sauce
Rib-eye with hot-mustard coleslaw, bone marrow and pepper sauce

“My partner says the 500gm Black Angus rib-eye at Botanical is one of Melbourne’s finest steak dishes. What makes it for him is the pepper sauce. Would chef Stuart McVeigh be so kind as to share the recipe?”
Victoria Cahill, Armadale, Vic

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

The Botanical uses a 28-day dry-aged grass-fed Black Angus rib-eye from Gippsland. The pepper sauce is a Botanical classic from former chef Paul Wilson. You’ll need to begin this recipe a day ahead.


  • 4 rib-eye steaks (500gm each)
  • 50 ml olive oil
  • 4 bone marrow pieces (boneless), soaked in cold water overnight
Hot-mustard coleslaw
  • 200 gm white cabbage, shredded
  • 50 gm carrot, shredded
  • 50 gm onion, thinly sliced
  • ½ lemon, juice only
  • 100 gm sour cream
  • 1 tbsp hot English mustard
Pepper sauce
  • 50 ml olive oil
  • 30 gm unsalted butter
  • 300 gm chuck steak, coarsely chopped
  • 4 golden shallots, coarsely chopped
  • 5 garlic cloves, thinly sliced
  • 1 small field mushroom, coarsely chopped
  • 2 tbsp (50gm) each coarsely ground black and white pepper
  • 250 ml brandy
  • 300 ml good-quality veal stock
  • ½ bunch thyme
  • 600 ml pouring cream
  • ¼ cup (loosely packed) tarragon leaves, coarsely chopped
  • 2 tsp lemon juice, or to taste


  • 1
    For hot-mustard coleslaw, combine cabbage, carrot and onion in a non-reactive bowl. Add lemon juice, season to taste, toss to combine. Refrigerate overnight, drain, squeeze out excess liquid with a tea towel, transfer to a bowl. Just before serving, combine remaining ingredients in a separate bowl, add to cabbage, season to taste, toss to combine.
  • 2
    Preheat oven to 180C. For pepper sauce, heat oil and butter in a large saucepan over high heat until foaming. Add chuck steak, sauté until brown (3-5 minutes), add shallot and garlic, sauté until golden (5-7 minutes). Add mushroom, cook until golden (3-5 minutes). Add peppers, deglaze with brandy, cook until all liquid has evaporated (1-2 minutes). Add veal stock and thyme, simmer over medium heat until reduced to a thick sauce consistency (10-12 minutes). Add cream, cook until slightly thickened (1-2 minutes). Strain through a fine sieve (discard solids), add tarragon, season to taste with sea salt and lemon juice, set aside, keep warm.
  • 3
    Heat a large char-grill pan over high heat. Drizzle steaks with oil, season to taste. Grill until browned, turning once (3-4 minutes each side). Place on a wire rack in a baking tray, roast until cooked to your liking (7-9 minutes for medium-rare). Rest, covered loosely with foil, for 5-7 minutes.
  • 4
    Meanwhile, preheat a grill to high. Drain marrow, place on a baking tray, grill until caramelised (2-3 minutes). Serve with rib-eye, coleslaw and pepper sauce.


This recipe is from the September 2009 issue of .

  • Author: Stuart McVeigh