Give your ribeye an extra kick with the bold, spicy flavor of horseradish crema.
.Ingredients:
grilled ribeye
4 Chairman’s Reserve® Beef ribeye steaks (about 8 oz each)
1 tablespoon olive oil
4 teaspoons kosher salt
3 teaspoons fresh ground black pepper
½ cup creme fraise
1 teaspoon lemon zest
2 tablespoons stone ground mustard
1 tablespoon chives
¼ teaspoon kosher salt
2 tablespoons fresh horseradish, grated
root vegetable puree
8 oz carrot, peeled
4 oz turnip, peeled
4 oz celery stalk
¼ cup chicken stock
1 cup milk
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ cup heavy cream
1 teaspoon fresh thyme
Fried Brussels Sprouts Leaves
8 oz Brussels sprouts, leaves
1 ½ teaspoons kosher salt
¼ teaspoon fresh ground black pepper
peanut oil (for frying)
Directions:
grilled ribeye
- Pat ribeyes dry, then rub with olive oil and season with salt and pepper.
- Grill the steaks over medium-high heat for 6 to 8 minutes per side or until an internal temperature of 125°F is reached. Transfer to a cooling tray and let rest for at least 10 minutes.
- While the steaks are resting, place the creme fraise, lemon zest, mustard, chives and salt in a mixing bowl. Mix thoroughly.
- Begin microplaning fresh horseradish into the crema and stop to taste as you go along. Stop grating when you like how your crema tastes.
- Serve with the ribeyes that have rested.
root vegetable puree
- Cut the root vegetables into uniform medium sizes and place in a pot slightly larger than them.
- Add the stock, milk, salt and pepper. Bring to a boil and reduce to a simmer. Place a lid on the vegetables and simmer for 45 to 55 minutes or until very tender.
- Remove the pot from the stove and use an immersion blender to completely puree the vegetables. When the vegetables have been pureed, finish with cream and thyme leaves.
- Serve the puree with your ribeye steaks.
Fried Brussels Sprouts Leaves
- Preheat a fryer to 350°F.
- Trim and remove the leaves of each Brussels sprouts until you have the desired amount for frying.
- Fry the leaves in the fryer until they just begin to brown around the edges. Remove them immediately and place them on a tray with paper towels to absorb excess fryer oil.
- Transfer leaves to a bowl and season with salt and pepper.
- Serve immediately.
