Seared Ribeye Recipe
two scallops / haricot vert / roasted red potato / creole mustard shallot sauce
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Ingredients
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Meat
Vegetables
Sauce
Method
Preparation
- 1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and cut the red potatoes into quarters. Toss them in olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden brown and tender.
- 2
- 3
Prepare the Sauce
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add finely chopped shallots and sauté until translucent. Stir in the creole mustard and heavy cream, and let simmer for about 5 minutes until slightly thickened. Season with salt and pepper, and set aside.
Cooking the Steak and Scallops
- 4
Sear the Ribeye
Heat 1 tablespoon of olive oil in a large skillet over high heat. Season the ribeye steaks with salt and pepper. Sear the steaks for 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Let rest for 5 minutes before slicing.
- 5
