An elegant course, pairing beef with mushroom purée and potatoes cooked with bacon.
6 plates
Ingredients:
- 4 1/2 lb – Rib-eye steak
- 1 ounce – Butter
- 2 – Garlic cloves (peeled and sliced)
- 1/4 ounce – Thyme Leaves
- enough to rub the steak – Extra-virgin olive oil
- to season the steak – salt and pepper
- Mushroom Purée (see sub-recipe)
- Beef Tea (see sub-recipe)
- 3-4 – Baby Carrots (a handful works)
- 1 – Little Gem Lettuce (substitute spinach or arugala)
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🍷Sommelier's Recommendation
Côtes du Rhône
Peppery Grenache complements char and umami.
Paul Jaboulet La Chapelle Hermitage
Deep, powerful Syrah meets beef richness.
Steps:
- Prepare the Beef Tea and Marcarie Potatoes
- Prepare the Mushroom Purée
- Blanch the baby carrots in boiling water for 3-5 minutes. Remove and put on ice to stop the cooking process
- Peel the skin off the carrots, add 3 1/2 ounces butter and 3 ounces water}
- Trim fat from the rib-eye.
- Trim the meat surrounding the rib-eye and set aside.
- Roll the trimmed meat in plastic wrap and cut into steaks.
- Place the rolled steaks, garlic cloves, and thyme leaves into a plastic bag and seal.
- Cook in a water bath at 117°F (47°C) for 4 hours.
- Remote from the bath, scrape off garlic and thyme and cut the braised beef in half. Store in the refrigerator.
- Season the rib-eye with salt and pepper.
- In a hot pan with olive oil, sear both side of the rib-eye
- Cut the braised beef into 1 inch pieces and add into the pan with 1 ounce of butter .
- When cooked to your liking, remove from pan and rest
- Peel the skin off the carrots and warm over low hear with 3 1/2 ounces butter and 3 ounces water
- Cut the Little Gem Lettuce
- Plating Layer 1: Place the Mushroom Purée on the plate. Place the braised beef pieces on the purée.
- Plating Layer 2: Place the Marcaire Potatoes on the plate. Cut the rib-eye into long slices and place on the potatoes.
- Plating Layer 3: Place the lettuce and carrots on the plate
Mushroom Purée
Ingredients:
- 1 1/8 lb – Flat Mushrooms
- 1 3/4 oz – Porcini Mushrooms (soak in 1/2 cup of water for 30 minutes, then allow to dry)
- dash – Milk
- 3 1/2 ounces – Butter
- 2 – Garlic cloves
- 1/4 ounce – Thyme
Steps:
- Preheat oven to 300°F (150°C)
- Place all ingredients into a pan, cover in foil and cook for 1 hour.
- Purée and pass through a fine sieve.
- Add the dash of milk and reheat on low-medium heat
Marcaire Potatoes
Ingredients:
- 4 – Potatoes (large)
- 2 tablespoons – Butter
- 2 – Spring Onion (finely sliced)
- 3 1/2 ounces – Bacon (cooked, finely diced)
- 2 tablespoons – Extra-virgin olive oil
Steps:
- Preheat oven to 400°F (205°C)
- Bake the potatoes for about an hour, or until soft
- Scoop the potato flesh and mix with the cooked bacon and spring onion.
- Place the mixture into a 2 inch diameter, 1 inch high ring
- When ready to serve, pan fry the mixture in butter and oil until golden on both sides
Beef Tea
Ingredients:
- 4 1/4 cups – Beef Stock
- 1/3 ounce – Thyme Leaves
- 2 2/3 ounces – Porcini Mushrooms (soak in 1/2 cup of water for 30 minutes, then allow to dry)
- 3 – Tomatoes
- 1/3 ounces – Salt
- 3 – Egg Whites
Steps:
- Mix all ingredients in a pan and bring to a boil
- Lower to a simmer and cook for 1 1/2 hours
- Pass through a muslin cloth and discard remnants
More Info
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