The recipe to close June had to be a true restaurant recipe. Of those that when people see the photo, they think it cost a fortune in an elegant steakhouse.
Ingredients
For the ribeye
- 4 ribeye steaks of 300 g each
- 2 teaspoons grain salt
- 1 teaspoon freshly ground black pepper
- 2 cucharadas aceite de oliva
- 3 tablespoons butter
- 4 crushed garlic cloves
- 2 sprigs fresh thyme
For the truffled puree
- 1 kg Yukon Gold potato or yellow potato
- 100 g butter
- ¾ cup hot heavy cream
- ½ taza queso parmesano rallado
- 1 tablespoon truffle oil
- 1 teaspoon salt
- ½ teaspoon white pepper
For the cognac sauce
- 1 cucharada mantequilla
- 1 chalota finamente picada
- ¼ cup cognac
- 1 taza caldo de res
- ½ taza crema para batir
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
For decorating
- Fresh sprouts or microgreens
- Parmesan shavings
- Freshly ground pepper
Procedure
Prepare the puree
Peel the potatoes and cut them into similar pieces.
Place them in a pot with cold water and enough salt.
Cook until completely soft.
Drain thoroughly.
Pass them through a potato ricer or mash them while still hot.
Add the butter little by little.
Incorporate the hot cream.
Add Parmesan, truffle oil, salt, and pepper.
Mix until an extremely creamy and silky texture is obtained.
Keep hot.
Prepare the sauce
Melt the butter in a pan.
Add the shallot.
Cook slowly until softened.
Add the cognac.
Let reduce until the strong smell of alcohol practically disappears.
Incorporate the beef broth.
Reduce by half.
Add the cream and mustard.
Cook until a shiny and slightly thick sauce is obtained.
Adjust salt and pepper.
Keep hot.
Cooking the ribeyes
Take the steaks out of the refrigerator 30 minutes before.
Dry thoroughly with paper towels.
Season generously with salt and pepper.
Heat a cast iron pan until extremely hot.
Agrega el aceite.
Place the steaks.
Do not move them for several minutes.
A deep mahogany-colored crust must form.
Voltea.
Add butter, garlic, and thyme.
Tilt the pan slightly.
With a spoon, continuously baste the meat with the frothy butter.
Cook until the desired doneness is reached.
Remove the steaks.
Let them rest 8 to 10 minutes before cutting.
This step is mandatory to preserve all.
Assembly
Place a generous base of truffled puree.
On top, arrange the whole or sliced ribeye.
Partially drizzle with the cognac sauce.
Garnish with microgreens, parmesan shavings and a little freshly ground pepper.
Sirve inmediatamente.
If you prepared this ribeye with truffled puree, let me know in the comments what doneness you gave the meat and how your sauce turned out.
