- 1 1/2 lb whole ribeye cap cut into 6 4 oz pieces (depending on size)
- 3 tbsp butter (any compound butter would be great ex. truffle, olive, herb, marrow etc.)
- 5 whole baby artichokes cleaned and cooked
- 10 whole pearl onions
- 1 tbsp olive oil
- 1 sprig rosemary
- 2 fennel bulbs core removed and sliced thin
- 3 tbsp butter
- 1/4 cup olive oil plus 1 tbsp
- 1/4 cup heavy cream
- 2 isi cartridges
- salt and pepper to taste
- 4 shallots shaved thin
- 1 cup flour
- 3 tbsp cajun seasoning (blackening)
- 2 cup oil for frying
Browned Butter Reduction Sauce
- 8 cup chicken stock
- 1 stick butter browned
- 1 tbsp sherry vinegar
- salt to taste
Calories: 788kcalCarbohydrates: 39gProtein: 36gFat: 101gSaturated Fat: 16gCholesterol: 94mgSodium: 691mgPotassium: 1146mgFiber: 5gSugar: 8gVitamin A: 1998IUVitamin C: 11mgCalcium: 99mgIron: 5mg
For the Kobe Ribeye Cap
- Trim the cap of any excess fat, and then cut into 4 oz portions. Place in a cryovac bag with any flavored butter of your choice or just plain butter with a tsp of truffle oil (optional). Seal the bag air tight and place into a water bath at 125 degrees for 35 minutes. Then take out and let it rest.
For the Pearl Onions
- Preheat Oven to 400 degrees. Take the pearl onions and cut them in half lengthwise. Then in a small oven proof pan add oil. Then place the onions face down into the pan along with the rosemary. Sear for 2-3 minutes and then place in the oven. Cook for 15-20 minutes until the onions are soft and caramelized. When cooled you can take the out peel off of the onion and separate the individual layers of the onions. Set aside for later
For the Fennel Espuma
- Add 1 tbsp of butter along with 1 tbsp of olive oil in a small sauce pot. Then add the sliced fennel to the pot. Season the fennel with salt and place a lid on top of the pot. Sweat the fennel for 15-20 minutes until tender. Keep the heat on medium and shake the pot and lid every 3 minutes to make sure there is nothing burning or caramelizing. You don't want to brown the fennel just sweat in its own juices. When tender pour all of the contents into a vitamix. Add cream and puree until smooth. Add the remaining butter and slowly drizzle in the olive oil to emulsify the puree. Season with salt and pepper and pour into a isi container. Charge with two cartridges and keep warm in a water bath.
For the Fried Shallots
- Simply toss shallots in the seasoned flour and fry in oil at 325 degrees until golden brown. Strain off on paper towel and season with salt. (Alternatively you could add the onions to buttermilk first and then into the flower before you fry them). Keep warm until ready to serve.
For the Reduction sauce
- Place 8 cups of chicken stock in a pot and reduce down until you 1 1/2 cups. Meanwhile brown 1 stick of butter and keep warm. Pour the reduced chicken stock into a vita mix and turn on medium low. While the blender is running pour in the browned butter and vinegar. Season with salt and pepper. Set aside and keep warm. ( you can add a touch of soy lecithin to help with froth)
- Take the ribeye cap out of the bags and season aggressively with salt and pepper. In a hot cast iron skillet add a little oil to the pan and sear the meat on both sides for 3 minutes. A natural crust should form from the amount of marbling in the meat. Meanwhile heat up the onions, and artichokes in the oven until they are just hot. Using the whipping canister add the fennel espuma (foam) to the plate. Then place the vegetables on top. Add the meat to the plate. Froth the browned butter sauce with a hand blender and pour over top the steak. Finish with the fried shallots, borage and micro chervil. Serve and Enjoy!