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Rib Eye Steak With Brussel Sprout Purée And Roasted With Maple And Prosciutto Crumb, Fondant Potato And Peppercorn Sauce
Recipe by Josh Perry
Try Rib Eye Steak With Brussel Sprout Purée And Roasted With Maple And Prosciutto Crumb, Fondant Potato And Peppercorn Sauce.
- Steps
- Ingredients
Ingredients
Peppercorn Sauce
Brussel Sprout Purée
Roasted Sprouts with Maple and Prosciutto Crumb
Potato Fondant
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Steps
- Preheat the oven to 180°C and line 2 baking trays with paper.
- Prepare a hibachi with coals.
- To prepare the Rib Eye Steaks, separate the rib eye into two individual steaks. Remove the fat cap and trim the meat from top of the rib bones. Remove the fat from the trimmings and set trimmings aside. Set Steaks aside.
- For the Peppercorn Sauce, roughly chop the carrot, celery, onion, garlic, and ginger and place into a saucepan with the trimmed pieces of rib eye. Cook on a medium heat until fragrant and brown.
- Pour cognac into the pan and flambé to cook off the alcohol. Add the veal stock and let reduce by half.
- Strain into another saucepan then add cream. Crush peppercorns in a mortar and pestle and add to the sauce. Reduce for a further 50-60 minutes until sauce has thickened and turned a golden brown. Keep warm until ready to serve.
- For the Potato Fondant, peel the potatoes and cut into 25mm slices. Using a 4cm round cutter, cut 2 circles out of each potato.
- Heat grapeseed oil in a heat-proof fry pan, on a medium heat. Add potatoes and brown on each side.
- Melt butter in the pan and baste the potatoes for 1-2 minutes. Add stock to the pan and place into the oven for 20 minutes, basting every 5 minutes while cooking.
- For the Roasted Brussel Sprouts with Maple Prosciutto Crumb, place prosciutto onto a lined baking tray and brush both sides of the prosciutto with maple syrup. Roast in the oven for 12-15 minutes, until crispy and golden brown. Allow to cool and then crumble into small pieces.
- Bring a saucepan of salted water to the boil. Remove the top half of the Brussels sprouts, discard the bottom half. Cook the Brussel sprouts for 3 minutes.
- Remove sprouts with a slotted spoon, retaining the water. Add the sprouts to a bowl and toss with grapeseed oil. Set aside.
- To cook the Rib Eye Steaks, season well with salt and pepper and place on the hibachi to render the fat achieve a smoky flavour and beautiful colour on each side of the meat.
- Place the rib eye onto a baking tray and insert a meat probe into the thickest part of the meat. Roast in the oven until you reach an internal temperature of 53°C. Remove and rest for 10 minutes before slicing.
- For the Brussel Sprout Puree, return the saucepan of water to the boil and add the Brussel sprouts. Boil for about 4-5 minutes on high heat until tender, but ensuring the vibrant colour is retained.
- Remove from the water and place into a blender with cream and honey. Blend until smooth and creamy, season to taste with lemon, salt and pepper. Set aside.
- Finish cooking the roasted Brussel sprouts by placing face down onto the hibachi to caramelise and give a smoky flavour.
- To serve, take a tablespoon of the Brussel sprout purée and dollop onto each plate. Swipe down across the plate.
- Place 4 of the roasted Brussel sprouts evenly spaced on top of the purée. Top with the maple prosciutto crumb.
- Slice the rib eye steak into 3cm slices and place 2 pieces end to end next to the purée. Put 2 of the fondant potatoes on the other side of the steak. Serve with sauce into a jug.
