Best 5 Veal Rib Eye With Ragoût Of Pearl Onions Peas And Artichokes Recipes

PAN ROASTED DOUBLE VEAL RIB WITH BOUQUET OF VEGETABLES

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of salted water to boil. Have a bowl filled with ice water ready. Trim the tough outer leaves and base from the artichokes. Place them in boiling water for about 10 minutes, until tender. Remove from the water and place them in bowl of ice water. Cut artichokes in 1/4 or 1/8ths and set aside.
• Place pearl onions in boiling water and blanch them for 3 minutes. Refresh them in ice water and set aside. Put shelled fava beans in boiling water for 1 minute. Remove them from boiling water and place them in ice water. Slip skins off the fava beans and set aside.
• Place shelled English peas in boiling water for 30 seconds. Remove them from boiling water and place them in ice water. When cold, remove from water and set aside. Repeat the blanching method for the asparagus, carrots, zucchini, and yellow squash. Remember to just blanch them until tender.
• Place scrubbed fingerling potatoes on baking sheet. Sprinkle with salt and pepper and drizzle with a teaspoon of olive oil. Place in oven and roast for 20 minutes. Remove from the oven and allow to cool. The potatoes should still be quite firm. Cut them into 1/2-inch dice and set aside.
• Roast the Veal: Place a 12-inch, ovenproof skillet over medium heat. Season the veal chop on both sides with salt and pepper. Add olive oil to the pan and heat. Place the veal in the pan and cook over medium heat for 4 minutes. Turn the chop over and continue cooking on the other side for 4 more minutes. The meat should be well browned.
• Add mushrooms, artichokes, potatoes, roasted garlic, and pearl onions to the pan. Place the thyme and sage sprigs on top of the veal and place in the preheated oven. Roast the veal and vegetables for 12 minutes. Using a kitchen towel or oven mitt, remove the pan from the oven. Remove the veal from the pan and place it on a cutting board. Allow the veal to rest for 10 minutes before slicing.
• Prepare the Sauce: Place the pan with the vegetables over high heat and saute the vegetables that were cooked with the veal for 1 minute. Add the Madeira and the stock. Reduce by 1/2 and add the peas, fava beans, asparagus, carrots, zucchini, and yellow squash. Add the butter (cut in small pieces) to the pan. Swirl the pan to incorporate the butter. Spoon the vegetables and sauce onto 2 warm dinner plates. Slice the veal and lay it over the vegetables. Serve and enjoy.

BUTTERED PEAS AND PEARL ONIONS

Steps:

• Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes. Drain them out and then shock them in ice water to stop from over cooking. Drain again. Pinch the pearl onions out of their little skins and set aside.
• In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper.

PAN SEARED VEAL RIB EYES WITH PROSCIUTTO AND FONTINA

Steps:

• Preheat the oven to 170 degrees F. Grease a baking sheet with 2 tablespoons olive oil.
• Pound the steaks to 1/2-inch thickness over plastic wrap. Sprinkle each with salt and pepper and place on the prepared baking sheet. Bake until it reaches an internal temperature of 80 degrees F, about 10 minutes.
• In 2 large saute pans over medium-high heat, divide the remaining 2 tablespoons olive oil and the bacon fat between the pans and heat until shimmering. Add 2 steaks to each pan and cook for 3 to 4 minutes per side. Place the steaks onto a wire rack over a baking sheet. Top with fontina and then the prosciutto slices, evenly covering the cheese.
• Adjust the oven to low broil and place the pan in the oven. Broil until the prosciutto is crisp, about 5 minutes. Remove and allow to rest 5 minutes, lightly covered with foil.
• In each saute pan, evenly divide the shallots and cook for 2 to 3 minutes. Deglaze each with half the beef stock. Evenly divide the thyme and allow to reduce, 3 to 4 minutes. Combine the liquid into 1 pan, add the butter and adjust the seasoning, if desired.
• Serve the steaks drizzled with the pan sauce and garnish with the parsley.

RIB-EYE STEAKS WITH PORT AND MUSHROOM RAGOûT

Steps:

• Melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Add mushrooms and stir until beginning to soften, about 6 minutes. Add Port and broth and boil until liquid is syrupy, about 10 minutes. (Can be made 6 hours ahead. Cover and chill.)
• Melt remaining 1 tablespoon butter with oil in heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates.
• Bring mushrooms to simmer. Add cream and tarragon and boil until sauce thickens, about 2 minutes. Season with salt and pepper. Spoon mushrooms over steaks. Sprinkle with parsley and serve.

RAGOûT OF PEARL ONIONS, PEAS AND ARTICHOKES

Steps:

• Cook onions in large pot of boiling water 2 minutes. Drain and cool. Peel onions.
• Preheat oven to 400°F. Transfer onions to rimmed baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until tender and golden, shaking pan occasionally to turn onions and brown, about 35 minutes.
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Add stock; boil until liquid is reduced to 1 cup, about 10 minutes. Add onions, artichokes and peas; simmer until onions and peas are crisp-tender, about 4 minutes. Add 4 tablespoons butter; stir until melted. Season with salt and pepper.