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Roasted Ribeye

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Boston Chef Evan Deluty makes roasted ribeye steak with cauliflower puree and a reduction of truffle and red wine. Ray Rastelli III tells us how easy it is to order gift boxes from Rastelli Direct. Eugene Engel pairs a great wine with the meal.
Ingredients
  Bone and rib eye steak 1 Pound
  Salt 1 Teaspoon
  Pepper 1 Teaspoon, crushed
  Extra virgin olive oil 2 Tablespoon
  Cauliflower 1⁄2 Medium
  Thyme sprigs 3 Medium
For truffle vinaigrette
  Truffle pieces 1⁄4 Cup (4 tbs)
  Truffle juice 1⁄4 Cup (4 tbs)
  Truffle oil 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven at 350 degrees F.

MAKING
2. Season the steak with some salt and pepper
3. In a frying pan heat extra virgin olive oil and sear the beef flipping each side until golden brown.
4. Place in the oven and roast for about 5-10 minutes.
5. Cut the cauliflower into flat pieces and wedges and pour over olive oil.
6. In a hot pan add the cauliflower pieces and brown flipping each side.
7. Add thyme and butter and cook.
8. Remove the beef from the oven and place over heat on the stove to cook.
9. For truffle vinaigrette mix truffle pieces, truffle juice and truffle oil .

SERVING
10. On a serving plate make a bed using the cauliflower pieces, place the steak over it along with thyme sprigs and drizzle over the truffle vinaigrette.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Roasted
Interest: 
Gourmet
Restriction: 
High Protein
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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