December 2014: Double-Cut Ribeye

Served with Classic Bordelaise Sauce, Sides of Charred Carrots with Arugula, Yukon Potatoes Gratinee, Herb Roasted Hen of the Wood Mushrooms and Green Beans Persillade

Recipe by: Chef Eamon Lee

Chef Eamon

Ingredients

 

Description

10% Oil

Amount

1 Tbsp

Shallots, Minced

1/4 cup

Whole Black Peppercorns

2 tsp

Bay Leaves

2

Burgundy Cooking Wine

2 cups

Veal Glace de Viande

4 cups

Italian Parsley, Chiffonade

1 Tbsp

 

 

Yukon Potatoes, Peeled and sliced 1/8"

4 cups

Sharp Yellow Cheddar, Shredded

2 cups

Ground Black Pepper

TT

Kosher Salt

TT

Fresh Thyme Leaves, Stemmed

1 Tbsp

Peeled Garlic, Sliced Thin

2 Tbsp

Heavy Cream

2-3 cups

 

 

Carrots, Peeled, Quartered, Cut 3"

1 lb

Italian Dressing

1/2 cup

Baby Arugula

2 cups

Kosher Salt

TT

 

 

10% Oil

1 cup

Dried Porcini, Ground Fine

1 cup

Maitake Mushrooms

8 oz

Ground Black Pepper

TT

Kosher Salt

TT

 

 

Haricot Vert, Trimmed

1 lb

Italian Parsley, Chiffonade

1/2 cup

Lemon Zest

1 Tbsp

Extra Virgin Olive Oil

1/4 cup

Fresh Garlic, Minced

1 Tbsp

Kosher Salt

TT

 

 

1 1/2 lb. Indian Ridge Cowboy Steak

4 ea

Extra Virgin Olive Oil

1/4 cup

Ground Black Pepper

TT

Kosher Salt

TT

 

Preparation

 

For the Bordelaise;
1. In a medium saucepan over medium heat, sweat the shallots and peppercorns until softened and fragrant.
2. Add the bay leaves and burgundy and reduce until the wine is almost completely evaporated.
3. Add the veal glace and bring to a simmer. Simmer for 5-10 minutes or until the flavors have developed.
4. Remove from heat and strain. Cover and keep warm for service.

For the potato prep;
1. Grease 4 individual casserole pans.
2. Shingle a single layer of potatoes into the bottom of each pan and season with salt and pepper.
3. Scatter half of the cheese on top of the potatoes along with ½ of the garlic and thyme.
4. Shingle another layer of potatoes on top of the previous layer and season with salt and pepper.
5. Scatter the other half of the cheese on top along with the remaining garlic and thyme.
6. Top with a final layer of potatoes and divide the heavy cream between all of the casseroles.
7. Bake at 375F until tender and golden brown on top. Cool completely and reserve for service.

For the charred carrot prep;
1. Marinate the carrots in Italian dressing in a baggie overnight.
2. Remove the carrots from the baggie and place on a greased sheet pan in a single layer.
3. Bake at 400F until nicely charred and tender.
4. Remove from the oven and cool. Portion and hold for service.

For the mushroom prep;
Make the porcini oil;

1. Grind the dried porcini mushrooms in a spice grinder until they resemble coffee grounds.
2. Combine the ground mushrooms with oil in a small saucepan and heat to 160F. Remove from heat and allow to cool.
3. Once the oil is cool, strain through several layer of cheesecloth so no porcini powder remains. Store the oil in a squeeze bottle and reserve for service.
For the Maitakes;
1. Break the Maitake into 1-2” clusters making sure to remove any growing medium from the bases. Reserve for service.

For the haricots verts prep;
1. Trim the stem end of the beans. Blanch in boiling salted water for 1 minute. Refresh in ice water, drain, and reserve for service.
2. Combine the parsley, lemon zest, olive oil, garlic and salt in a food processor. Pulse until the mixture is coarsely ground and fragrant. Reserve for service.



At service;
1. Season the cowboy steak with oil, salt and pepper. Grill on both sides to desired temperature. Allow to rest for at least 5 minutes before serving.
2. Serve with 2-3 ounces of Bordelaise sauce on the side.

While the steak is cooking prepare the sides;

For the potatoes;
1. Place to potatoes gratinee in a 400F oven to reheat. Serve once hot and bubbling around the edges. 2. 2. Serve immediately, on an under-liner.

For the carrots;
1. Reheat the carrots in a 400F oven until warmed through. Line four side plates with baby arugula, top with warm carrots and season with kosher salt. Serve immediately.

For the mushrooms;
1. Coat the mushroom clusters with porcini oil, salt and pepper.
2. Grill the clusters, turning occasionally, until wilted and charred.
3. Place in a serving bowl, adjust seasoning, and finish with additional porcini oil. Serve immediately.

For the haricots verts;
1. Saute the beans in olive oil until heated through.
2. Place the beans in a serving dish and dress liberally with Persillade. Serve Immediately.

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