RECIPE FOR THE HOME COOK AS FOLLOWS
16oz dry-aged ribeye (we use J&R Meats) both sides seasoned with salt & pepper
4 shallots, finely diced
1 cup Bordeaux style red wine
2 cups beef stock
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
2 bay leaves
2 tbsp butter (divided)
1lb small potatoes (fingerlings work best)
salt & pepper
1 bunch asparagus
1 tsp lemon juice
NOTE FROM THE CHEF
For best results, allow the Ribeye to “temper” or adjust to room temperature before cooking. Season both sides with salt and pepper before starting the bordelaise sauce.
FOR THE BORDELAISE SAUCE
In a medium pot, sauté the shallots in 1 tbsp butter on medium heat until they are translucent and moisture has been cooked off (about 2 minutes). Add thyme and bay leaves and sauté until they become fragrant (less than 1 minute). Pour in the cup of red wine to deglaze the pan.
Increase heat to medium-high and reduce the sauce until you have about 1⁄4 of it left (about 5 mins). Add 2 cups of beef stock and continue to reduce until you reach a consistency thick enough to hold to the back of a spoon. While the sauce is cooking, prepare your potatoes.
FOR THE POTATOES
Preheat your oven to 425 degrees. Bring a pot of salted water to a boil and boil the potatoes whole until tender (about 10 mins). Drain and toss with 1 tbsp of butter and the rosemary. Put them onto a baking tray and crush each potato with your hands (let them cool a bit!) enough to break the skin and reveal the soft insides, but not so much that they fall apart. Bake 30 – 40 minutes until golden and crispy.
FOR THE GRILLED RIBEYE
For best results, always allow the ribeye to warm up to room temperature before cooking. Heat your grill to medium high and cook the pre-seasoned steak for 4 – 6 minutes on each side. Remove the steak and let it rest for at least 5 minutes before slicing (essential for locking in juices and flavors).
NOTE FROM THE CHEF
Use a meat thermometer and remove your steak from the grill about 5 degrees below your desired temperature (the steak will continue to cook after you remove it from the heat) Rare = 115°, Medium rare = 125°, Medium = 135°, Medium well = 145°, Well done = 155°.
While the steak is resting, toss asparagus with oil, salt and pepper and place on your grill for about 5 minutes. Once tender, remove the asparagus from the grill and sprinkle with lemon juice.
Arrange potatoes in the center of each plate and lay asparagus across potatoes in a single bunch. Slice the steak and lay over the asparagus and potatoes. Spoon sauce over the top of the meat and use it to decorate the rest of the plate.