Fall Ribeye with beurre rouge, crispy potatoes and wild mushrooms
Serves 4
This is a show stopping dinner to enjoy with friends or to have a special night in!
Ribeye
This recipe takes 24 hours. I know it seems like a lot and if you forget you can shortcut it to a couple of hours; however I cant emphasize enough what a difference it will make it take the time on your steak and season the night before.
Ingredients
4 – Ribeye Steaks
2 Tbsp Salt
2 tbsp fresh ground pepper
4 Tbsp olive oil (or preferred oil)
Directions:
-The night before you plan to cook this take your ribeye’s out of the oven and generously salt and pepper them. For 4 Ribeye’s I use about 2 tablespoons of salt. Place them on a covered plate and place them back into the fridge overnight.
– Pull your steaks 2 hours before you plan to cook them and let them come up to room temperature on your counter.
-Preheat a sheet pan at 400F
– When your steak is tempered, preheat a heavy pan (I prefer cast iron at home) until it is very hot. Aff 2 Tbsp oil and heat until the surface is rippling NOT smoking.
– Place your steak into the hot pan and cook approx. 2 minutes until a nice dark crust has formed. Flip your steak and repeat with the other side.
– Set the steak aside and continue with the rest of the steaks until they are all crusted.
– Once all the steak has been seared, remove your preheated sheet pan from the oven and place the steaks onto it. Return it ot the oven and bake for 4-6 minutes until it reaches an internal temp of approximately 115F.
Remove from oven and transfer the steaks to a cutting board. Allow them to rest for approx. 10 minutes, then they’re ready to slice and serve.
Crispy Salt potatoes
You can make the salt potatoes the night before to save time if you like then just crisp them before dinner.
Ingredients
2 lbs new potatoes (pick small ones about the size of a golfball from the market)
1 c salt
2 Tbsp grapeseed oil
Equipment
Medium Pot
Strainer
Measure cups
Fry pan
Directions:
-Place potatoes in pot and cover with cold water. The water needs to completely cover the potatoes by a couple of inches.
-Add salt to water and turn onto medium high.
-Bring up to a nice light boil.
-Allow the potatoes to boil until fork tender.
-Strain from water and allow to cool in the refrigerator over night.
-The next day remove from the fridge and smash flat (you can use your hand or a small plate to get them evently sized)
-Preheat your pan with grapeseed oil until the oil is hot and shiny but not smoking.
-Place your potatoes until the pan in 1 single layer and cook until golden. Approx. 4-5 minutes, then flip and cook the other side.)
-They’re ready to eat! If you still need some time before the rest of the meal is ready to can hold them in a 350 degree oven for up to 10 minutes before they start loosing their crispiness.
Wild Mushrooms!
By far the easiest part of this meal!
Ingredients
1lb chanterelles or your favorite mix of seasonal mushrooms.
1 Tbsp olive oil
4 sprigs thyme
1 lemon wedge
1 tsp salt
Directions
-Preheat your skillet over medium high heat until hot
– Place your oil in your skillet and allow to heat until rippling. Add mushrooms, thyme and salt and saute until the mushrooms have released all their liquid and are golden.
Remove the pan from the heat and squeeze your lemon wedge over the mushrooms. They’re ready to eat!
Beurre Rouge
This sauce can seem a little tricky but once you finish it, it will quickly become you’re absolute favorite sauce to make for red meat dishes.
Ingredients
1 shallot (thinly sliced)
1 clove garlic (smashed)
¼ cup dried tart cherries
1 tsp Chinese 5 spice
½ c red wine vinegar
2 cups pinot noir
1 pound butter
Equipment needed:
Small saucepan
Whisk
Measure cups and spoons
Knife
Cutting board
Fine mesh seive
Directions
-Take 1 Tbsp butter and sauté the shallot and garlic until the shallot is translucent.
-Add the tart cherries, Chinese 5 spice, red wine vinegar and pinot. Simmer until it reduces to approx. 1/3 c (no worries if it isn’t exact)
-While your base reduces cut your butter into ½ inch chunks.
-Once your base is reduced, turn the heat down to low and begin adding your butter cubes in ½ at a time. Whisking the entire time until the butter is melted and emulsified.
-Continue adding the butter and whisking until all of the butter has been incorporated. The resulting sauce should be silky, shiny and smooth.
-Taste and adjust salt as needed.
-Strain the sauce to remove cherries and shallots
-Serve sauce immediately.
Dinner Assembly.
This is a choose your own adventure. They steak is so beautiful that I prefer to place my sauce under the steak. That way I can use as little or as much as I like to each bite. Top it with the sauteed mushroom and potatoes on the side but follow your heart and enjoy.
