Recipe
Ingredients
300g Ribeye
3 potatoes
10 tbsp butter (unsalted)
1 cup cream
2 sprigs thyme
1 sprig rosemary
1 bulb garlic
1 tbsp fresno chili
1 tbsp green onion
1 tbsp coriandor
1 small tomato
1 lemon
1 tbsp olive oil
Preparation
Step 1: Rosemary Mash
1. In a pot with cold water, add potatoes and bring to a boil. Cook until potatoes can be easily pierced with a knife.
2. Drain and runthrough a potato mill
3. Heat up heavy cream then add 3. tbsp of butter. Stir them in with potatoes
4.Add a pinch of minced garlic, and and finely chopped rosemary.
Step 2: Ribeye
1. Pat steaks dry and bring up to rooom tempurature before cooking. Season generously with salt & black pepper.
2. In pre-heated pan, add tbsp of oil then add in steak. Sear each side for 4- 6 minutes.
3. Add halved garlic bulb, butter, thyme, and rosemary.
4. Baste for 4 mins and lift steak on garlic to stop cooking.
5. Continue basting for 3 mins more. Let rest for 8 mins.
Step 3: Sauce
1. In the same pan, remove herbs and garlic, add in flour to make a roux.
2. cook roux of until lightly browned, add stock and season to taste.
Step 4: Veg
1. Slice onions, and score mushrooms with a knife and saute with a spring of thyme, salt & pepper.
Step 4: Fresno Salsa
1. Dice tomato, chop green onion, fresh coriandor, pickled fresno and add to a mixingbowl
2. Season to taste, and a squeeze of lemon juice and olive oil.
