Tuesday, September 16, 2008

Rib Eyes

We keep coming back to serving ribeye caps. Mainly because they are delicious, and probably the most tender cut of meat. But what else do you do with the cleaned center cut ribeye? Cut into steaks similar to filet mignon, or ribeye filets. Here are our two servings of each.
First we deconstructed a beef wellington and looked at all the components and put it back together like this:
Layers of ribeye "filet" with mushroom duxelle, puff pastry, and truffled mousse pate. Served over sauteed spinach. This was our first run and our sauteed spinach bled out immediately. So for service we blanch off our spinach and pressed it dry. This kept our plates lookng much prettier.
Here we do a take on steak and eggs with the cap. Poached egg sous vide, "tater tot" truffled red wine demi. I liked this dish a lot. But today we started a deconstructed pot roast using the cap. It is awesome.

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