BONE-IN RIB-EYE WITH BLACK TRUFFLE MASHED POTATOES, ROASTED SHALLOT AND BEURRE ROUGE

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Bone-In Rib-Eye with Black Truffle Mashed Potatoes, Roasted Shallot and Beurre Rouge image

Provided by Tyler Florence

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 23

1 pound Yukon gold or other yellow potatoes (about 4), peeled and diced
Kosher salt
1 1/2 cups heavy cream
4 tablespoons unsalted butter
2 sprigs fresh thyme
1 ounce black truffle
1 teaspoon extra-virgin olive oil
One 2 1/2-inch bone-in rib-eye steak
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large shallots, halved
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 small bunch fresh thyme
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
1 shallot, sliced into rings
1 small bunch fresh thyme
3 cups red wine (I used Cabernet Sauvignon)
1 cup demi-glace
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
4 tablespoons cold unsalted butter, diced into cubes
Watercress, for garnish

Steps:

  • For the potatoes: Place the potatoes in a large pot of water seasoned with a couple pinches of salt. Bring to a simmer and cook until the potatoes are soft, 7 to 8 minutes.
  • Meanwhile, put the cream, butter and thyme in a medium saucepan. Shave 4 to 5 slices from the truffle and add them and any broken-up parts to the cream mixture. Bring to simmer over medium heat, then cook on low to infuse the cream.
  • Strain the potatoes. Put them through a ricer and back into the pot. Finely grate the remaining truffle on a rasp grater into the potatoes. Gradually strain the infused heavy cream into the mashed potatoes. Season with salt and a drizzle of olive oil. Stir well with a wire whisk.
  • For the steak: Preheat the oven to 400 degrees F.
  • Dry the steak off on both sides very well and sprinkle liberally with salt and pepper.
  • Heat the olive oil in a large saute pan over high heat. Once the oil starts to smoke, sear the steak until a nice brown crust forms, 2 to 3 minutes per side.
  • Add the shallots cut-side down in the residual fat in the pan and cook to caramelization, 3 to 4 minutes. Remove the shallots and steak and drain the fat from the pan. Return the steak to the pan over medium heat. Add the butter and thyme and cook until the thyme starts to pop and fry. Baste the steak with the butter and thyme mixture. Add the shallots back to the pan and Finish with the lemon juice.
  • Transfer the steak to a baking sheet lined with a rack and smother in the caramelized shallots, butter and thyme mixture. (Reserve the pan it was cooked in to make the sauce.) Transfer the baking sheet to the oven and roast until medium-rare and an instant-read thermometer inserted in the center (do not touch bone) reads 132 degrees F, about 15 minutes. Let the steak rest before slicing.
  • For the sauce: Add the olive oil, shallots and thyme to the drippings in the pan and saute over medium heat until the shallots are translucent, 3 to 4 minutes. Deglaze the pan with the red wine, then turn the heat down to medium and reduce the wine by two-thirds, about 8 minutes. Add the demi-glace and red wine vinegar and season with salt and pepper.
  • Whisk in the cold butter in, one piece at a time, to mount the sauce. Strain the reduction, removing the shallots and thyme. Return the reduction to the pan and warm over low heat.
  • Serve the potatoes and steak with the beurre rouge. Garnish with the reserved caramelized shallots and some watercress.

Sheak Risal
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This dish was absolutely delicious! The rib eye steak was cooked to perfection and the black truffle mashed potatoes were creamy and flavorful. The roasted shallots added a nice sweetness and the beurre rouge was the perfect finishing touch. I would


Jayesh Desai
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I'm not a big fan of steak, but I really enjoyed this dish. The rib eye steak was cooked perfectly and the black truffle mashed potatoes were amazing. The roasted shallots and beurre rouge added a nice touch of flavor. I would definitely recommend th


Akinlooye Labake
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This dish was a bit too complicated for me, but it was still very good. The rib eye steak was cooked well, and the black truffle mashed potatoes were very flavorful. The roasted shallots were a nice touch, but I would have preferred a different sauce


Polepole Denilson
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I followed the recipe exactly and the dish turned out great! The rib eye steak was juicy and flavorful, and the black truffle mashed potatoes were creamy and rich. The roasted shallots were a nice addition, and the beurre rouge added a touch of elega


Dondo Abel
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This dish was amazing! The steak was cooked to perfection and the black truffle mashed potatoes were to die for. The roasted shallots and beurre rouge added a nice touch of flavor. I would definitely make this dish again.


Mujuni Josh
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I wasn't sure what to expect from this dish, but I was pleasantly surprised. The rib eye steak was cooked perfectly and the black truffle mashed potatoes were to die for. The roasted shallots and beurre rouge added a nice touch of flavor. I would def


A. K. M. RUHUL AMIN
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This dish was absolutely delicious! The rib eye steak was cooked to perfection and the black truffle mashed potatoes were creamy and flavorful. The roasted shallots added a nice sweetness and the beurre rouge was the perfect finishing touch. I would


ALHASSAN NUHU
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I'm not a big fan of steak, but I really enjoyed this dish. The rib eye steak was cooked perfectly and the black truffle mashed potatoes were amazing. The roasted shallots and beurre rouge added a nice touch of flavor. I would definitely recommend th


musically political songs
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This dish was a bit too complicated for me, but it was still very good. The rib eye steak was cooked well, and the black truffle mashed potatoes were very flavorful. The roasted shallots were a nice touch, but I would have preferred a different sauce


full time fun masti
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I followed the recipe exactly and the dish turned out great! The rib eye steak was juicy and flavorful, and the black truffle mashed potatoes were creamy and rich. The roasted shallots were a nice addition, and the beurre rouge added a touch of elega


shaeda farooqi
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This dish was delicious! The rib eye steak was cooked perfectly and the black truffle mashed potatoes were creamy and flavorful. The roasted shallots added a nice sweetness and the beurre rouge was the perfect finishing touch. I would definitely make


thobane dube
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I wasn't a big fan of this dish. The rib eye steak was a bit tough and the black truffle mashed potatoes were bland. The roasted shallots were okay, but the beurre rouge was too overpowering.


Gaming Rooster
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This dish was amazing! The steak was cooked to perfection and the black truffle mashed potatoes were to die for. The roasted shallots and beurre rouge added a nice touch of flavor. I would definitely recommend this dish to anyone looking for a specia


Rehan rehan
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I was really impressed with this dish. The rib eye steak was cooked perfectly and the black truffle mashed potatoes were creamy and delicious. The roasted shallots added a nice caramelized flavor and the beurre rouge was a perfect complement to the s


Aryanna Berlin
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This dish was a bit too rich for my taste, but it was still very good. The rib eye steak was cooked well, and the black truffle mashed potatoes were very flavorful. The roasted shallots were a nice touch, but I would have preferred a different sauce.


Virtuous GH
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I've made this dish several times and it always impresses my guests. The rib eye steak is always tender and juicy, and the black truffle mashed potatoes are a real showstopper.


Fitse Sure
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This dish was an absolute delight! The rib eye steak was cooked to perfection, and the black truffle mashed potatoes were creamy and flavorful. The roasted shallots added a nice sweetness, and the beurre rouge was the perfect finishing touch.