Ingredients
Ribeye
- 1 1/2 lb whole ribeye cap cut into 6 Â 4 oz pieces (depending on size)
- 3 tbsp butter (any compound butter would be great ex. truffle, olive, herb, marrow etc.)
Artichoke
- 5 whole baby artichokes cleaned and cooked
- 10 whole pearl onions
- 1 tbsp olive oil
- 1 sprig rosemary
Fennel Espuma
- 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
Fried Shallots
- 4 shallots shaved thin
- 1 cup flour
- 3 tbsp cajun seasoning (blackening)
- 2 cup oil for frying
Browned Butter Reduction SauceÂ
- 8 cup chicken stock
- 1 stick butter browned
- 1 tbsp sherry vinegar
- salt to taste
Nutritional information
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. Â Place in a cryovac bag with any flavored butter of your choice or just plain butter with a tsp of truffle oil (optional). Â Seal the bag air tight and place into a water bath at 125 degrees for 35 minutes. Â Then take out and let it rest.
For the Pearl Onions
- Preheat Oven to 400 degrees. Â Take the pearl onions and cut them in half lengthwise. Â Then in a small oven proof pan add oil. Â Then place the onions face down into the pan along with the rosemary. Â Sear for 2-3 minutes and then place in the oven. Â Cook for 15-20 minutes until the onions are soft and caramelized. Â When cooled you can take the out peel off of the onion and separate the individual layers of the onions. Â 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. Â Then add the sliced fennel to the pot. Â Season the fennel with salt and place a lid on top of the pot. Â Sweat the fennel for 15-20 minutes until tender. Â Keep the heat on medium and shake the pot and lid every 3 minutes to make sure there is nothing burning or caramelizing. Â You don't want to brown the fennel just sweat in its own juices. Â When tender pour all of the contents into a vitamix. Â Add cream and puree until smooth. Â Add the remaining butter and slowly drizzle in the olive oil to emulsify the puree. Â Season with salt and pepper and pour into a isi container. Â 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. Â 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). Â Keep warm until ready to serve. Â
For the Reduction sauce
- Place 8 cups of chicken stock in a pot and reduce down until you 1 1/2 cups. Â Meanwhile brown 1 stick of butter and keep warm. Â Pour the reduced chicken stock into a vita mix and turn on medium low. Â While the blender is running pour in the browned butter and vinegar. Â Season with salt and pepper. Â Set aside and keep warm. Â ( you can add a touch of soy lecithin to help with froth)
To Finish
- Take the ribeye cap out of the bags and season aggressively with salt and pepper. Â In a hot cast iron skillet add a little oil to the pan and sear the meat on both sides for 3 minutes. Â A natural crust should form from the amount of marbling in the meat. Â Meanwhile heat up the onions, and artichokes in the oven until they are just hot. Â Using the whipping canister add the fennel espuma (foam) to the plate. Â Then place the vegetables on top. Â Add the meat to the plate. Â Froth the browned butter sauce with a hand blender and pour over top the steak. Â Finish with the fried shallots, borage and micro chervil. Â Serve and Enjoy!
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