Angus Rib-Eye Cap with Potato Rösti

Angus Rib-Eye Cap with Potato Rösti

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Credit: Jacko Ourfalian, Chef, Two 40 South Restaurant & Wine Bar, Brea, Calif.
The National Culinary Review, January 2014

Ingredients

8 lbs. russet potatoes
8 oz. grated Parmesan cheese
3 T. kosher salt
1 t. black pepper
Clarified butter, as needed
4 qts. veal stock, divided
¾ cup each cabernet sauvignon, pinot noir, ruby port
3 T. merlot
Butter, as needed
Salt and pepper, as needed
½ t. canola or grapeseed oil
1 lb. beef trimmings
1 large shallot, peeled, diced
1½ T. black peppercorns
Kosher salt, as needed
24 (4-6 oz.) rib-eye cap steaks
Red Wine-Braised Radicchio (recipe follows)
Braised Cipollini Onions (recipe follows)

Red Wine-Braised Radicchio
3 oz. butter
5 lbs. radicchio, cored, cut in strips
1/3 cup brown sugar
3 T. granulated sugar
1½ cups each pinot noir, cabernet sauvignon
¾ cup balsamic vinegar
1½ T. kosher salt

Braised Cipollini Onions
3 oz. butter
72 cipollini onions, peeled
2¼ cups chicken stock
1½ T. kosher salt
Method: In saute pan over medium heat, melt
butter. Add onions; saute until lightly browned.
Add stock and salt; simmer, covered, until onions
tender. Uncover; simmer until onions glazed.

Instructions

1. Peel potatoes; shred on large holes of box grater. Wash until water runs clear; wring out in cloth until dry to touch. Mix potatoes with Parmesan, salt and pepper. In 12-inch nonstick saute pan, heat 1/3 cup butter to just below smoking. Add 3 cups potato mixture; flatten into thin cake. When golden-brown on bottom, flip, drizzle more butter around side of pan; cook until golden-brown on bottom. Slide from pan. Repeat three times with remaining potato mixture. Cut each cake into 6 wedges. Hold warm.

2. For demi-glace: In saucepan, simmer 3 qts. veal stock and wines until sauce coats spoon. For beef jus: In second saucepan, heat oil over high heat. Sear beef trimmings; add remaining 1 qt. veal stock, shallot and peppercorns. Simmer until sauce coats spoon. Strain; season with salt.

3. For each serving: Season 1 steak with salt and pepper. Grill to desired doneness. Carve across grain into ½-inch slices. Arrange 1 wedge potato rösti on plate; fan steak slices alongside. Plate ½ cup red wine-braised radicchio and 3 braised cipollini onions next to steak. Mount demi-glace with butter; season with salt and pepper. Spoon 2 T. on top of steak. Drizzle plate with 1 T. beef jus.

Red Wine-Braised Radicchio
Method: In large saute pan over medium heat, melt butter. Add radicchio, brown sugar and granulated sugar; stir well. Add wines, vinegar and salt; simmer over low heat until radicchio wilts and most liquid evaporates.

Braised Cipollini Onions
Method: In saute pan over medium heat, melt butter. Add onions; saute until lightly browned. Add stock and salt; simmer, covered, until onions tender. Uncover; simmer until onions glazed.

Yield

24 servings

Tags

Beef, Main Dish, The National Culinary Review

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