“FLAVOR WITHOUT BORDERS”

Ribeye with bearnaise

Seared Ribeye
Bearnaise
Roasted fingerlings
Maple Dijon Brussel sprouts

Dairy-free, gluten-free, no refined sugar

Please make the maple-Dijon vinaigrette before class.

The main difference between a ribeye and a Delmonico steak is the part of the cow from which each is cut. The ribeye comes from the rib section, while the Delmonico is cut from the short loin that lies back of the ribs but ahead of what we now call the sirloin area. The meat essentially tastes the same.

 

“You learn to cook
so you don’t have to
be a slave to recipes.”

— Julia Child

Below is the list of ingredients and prep※ to do ahead.
There won’t be a recipe listed for every dish. Bon appetit!


Total prep time before logging in: 20 minutes
Total class time: 80 minutes

Main ingredients: (serves 4)

※ Please have all ingredients out; prepped & measured when accompanied by ※

▢ two 12 oz. ribeye steaks cut 1-1.25 inches (for a more inexpensive cut, ask your butcher for delmonico* steaks)
▢ 16 oz. Brussels, trimmed, cut in half from top to bottom (see cooking demo video below) ※
▢ 1.5-2 lb. fingerling potatoes washed and DRIED (recipe in class)

* see photo for explanation of ribeye versus delmonico

Ingredients for Brussels’ maple-Dijon vinaigrette: (see video)
▢ 1 Tbsp fresh lemon juice ※
▢ 2 Tbsp Vermont :) maple syrup ※
▢ 2 tsp Dijon mustard ※
▢ 1-2 cloves garlic grated ※
▢ 3 Tbsp olive oil ※
▢ salt and pepper ※

Mix all ingredients in a jar and shake; double the recipe if desired. ※

Ingredients for bearnaise:
▢ 2 small shallots peeled - root intact ※
▢ ¼ cup white wine (Chablis or Pinot Grigio) ※
▢ ¼ cup tarragon white balsamic vinegar, champagne, white wine or white vinegar ※
▢ 1 Tbsp dried tarragon (if using unflavored vinegar)
▢ 3 egg yolks separated and at room temp ※
▢ 2 sticks salted butter melted
※ Please have all ingredients out; prepped & measured when there is a ※

Utensils needed:
▢ rubber spatula
▢ cutting board and knife
▢ small food processor or blender
▢ medium mixing bowl
▢ small saucepan
▢ large cast iron skillet with lid or non-stick with lid (cast iron for steak is best. Brussels sprouts need a fitted lid).
▢ deep dish baking sheet/pan (for potatoes)
▢ small food processor or blender (must have lid with pour spout to emulsify the bearnaise

Directions for fingerlings:

  1. Preheat oven to 425 degrees Fahrehnheit. After 10 minutes, put the roasting pan in to preheat for 3-4 minutes.

  2. Season with plenty of salt and pepper and toss with some oil so they don’t oxidize. Take out the roasting pan, add oil and put in for one more minute before adding the potatoes, taking care that the oil doesn’t smoke..

  3. Add the potatoes to the pan and you should hear them sizzle. Preheating the pan starts the cooking process faster and helps them brown better.

  4. If you leave the potatoes whole, they will need about 30-40 minutes depending on your oven. Toss them after 15 minutes to brown on all sides. To know when they are done, insert a knife. When there is no resistance and the skin is wrinkled, they are done. Take out and and toss with fresh lemon and dill or put some parmesan cheese to melt on top.

Directions for bearnaise:

  1. Dice shallots and add to saucepan with wine and vinegar.

  2. Reduce mixture on low for 5-10 minutes until there is about 2 Tbsp of liquid.

  3. Separate egg yolks and put them in a small food processor or hand-held blender. Strain cooled shallot mixture (can add shallots to the roasted potatoes) and slowly add the liquid to the eggs as they mix.

  4. Slowly drizzle melted butter as eggs mix. Butter should not be too hot, so that it doesn’t cook the eggs. Start slow to temper the eggs.

    ※ Please have all ingredients out; prepped & measured when there is ※

Directions for Brussels: (see video)

  1. Trim ends of Brussel sprouts and cut in half.

  2. Cover skillet with generous layer of olive oil and place Brussels face down. Salt.

  3. Turn stovetop to medium heat and cover the Brussel sprouts with a lid.

  4. When they start sizzling (after about 4 minutes), check that there is enough oil as they’ll absorb it as they roast. Add a drizzle more of oil on top for the last minute).

  5. After about 5 minutes, they should be nicely browned on the bottom, bright green and cooked through. Remove from heat and put in a bowl. Season with salt and pepper, stir in the vinaigrette/

    TIPS for steak:

  1. Season with salt and pepper and bring to room temperature 30-60 minutes before cooking. This will help the center of the MR steak to be warm instead of cold. Seasoning ahead infuses flavor throughout the meat rather than just on the outside.

  2. Dry both sides of the steak to get the Maillard effect (browning also brings out the flavor.

  3. No oil should be need for this cut as its fat will render. A filet mignon, however, is a leaner meat and needs a lttle fat in the pan which enhances flavor and helps it brown as well.

  4. For a 1 inch steak, 2 minutes per side is enough but a thicker steak will need 3 minutes on the first side, or less on the second side as the pan gets hotter. Learn about temperatures in class.