Herb-marinated rib eye steak with root vegetables

Radio Active's resident chef Doreen Prei shares her latest meal plan: a hearty dinner for two featuring marinated meat, lentils and root vegetables.

Join Radio Active each Thursday for more tips and tricks from our resident expert chef

Lentils, root vegetables, mushrooms and Alberta rib eye make this hearty winter meal for two. (Doreen Prei)
Each week, chef Doreen Prei joins Radio Active to share some of her best cooking and food tips. (Supplied)

Radio Active's resident chef Doreen Prei shares her latest meal plan: a hearty dinner for two featuring marinated meat, lentils and root vegetables.

Bon appétit!

For the onion purée:

  • 2 yellow onions, peeled and sliced thin
  • 2 tablespoons olive oil
  • 100 grams of butter
  • Salt (to taste)
  • 120 ml balsamic vinegar
  • 100 ml whipping cream


  • Heat up a frying pan to medium heat and add butter and olive oil
  • Once the butter is melted, add the onions and season with salt
  • Cook the onions until they are nice and brown
  • Deglaze with the balsamic and cream, then simmer for 30 seconds
  • Place everything in a blender or use a hand blender and puree

For the lentils:

  • 120 grams of red lentils
  • Salt (to taste)
  • Water (to cover)


  • Place the lentils in a pot and season with salt
  • Cover with water and cook over medium heat for 20 to 30 minutes until the lentils are soft
  • Strain the lentils through a sieve - make sure to keep the remaining water
  • Add the onion puree
  • Check seasoning and add remaining water if necessary until you reach the desired consistency

For the roasted carrots and beets:


  • 4 Carrots, washed, trimmed, peeled and halved
  • 6 beets, peeled, washed, cut in quarters
  • Salt
  • 2 Lemons, juiced
  • ¼ cup olive oil
  • 6 sprigs of fresh thyme


  • Preheat your oven to 400 F
  • On a baking tray, place the carrots and beets
  • Drizzle with the oil, lemon, fresh thyme and season with salt.
  • Roast in the oven for about 30 minutes.

For the mushrooms:


  • 200 grams of oyster mushrooms, cleaned, trimmed and cut in strips
  • 20 fresh chives, washed and chopped
  • Salt
  • 2 tablespoons olive oil


  • In a frying pan over high heat, add the olive oil and sautee the mushrooms until brown and crispy
  • Season with salt and chives

For the rib eye:


  • 2 rib eye steaks
  • 2 cloves garlic
  • 6 sprigs fresh rosemary
  • 16 sprigs fresh thyme
  • 30 leaves of fresh Italian parsley
  • Salt and pepper
  • 150 ml organic olive oil


  • In a food processor, make an herb paste out of the garlic, rosemary, thyme, parsley and oil
  • Add the oil slowly until you have a paste consistency - you might not need all of it
  • Pat the paste on your rib eyes on both sides and marinate for at least 12 hours in the fridge
  • Cover with saran wrap
  • After marinating, scrape off the herb paste from the rib eyes and season them with salt and pepper on both sides
  • Heat up a frying pan on high heat and add canola oil
  • Once the oil is heated add the steaks and cook on both sides for about 4 minutes.
  • Allow to rest for three minutes before plating

To serve:

Reheat the lentils and onion puree and spoon some onto the bottom of each dish. Place the rib eyes on top, then scatter the root vegetables and mushrooms over the top and on the side.   

Serves 2

Doreen Prei is a private chef, food consultant and Radio Active's food columnist. She joins the show every Thursday at 4:40 p.m. 

You can learn more about Doreen on her website, or follow her on Twitter


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