Restaurants›Corner Kitchen›Beef & French Onion Recipe

Beef & French Onion Recipe

Inspired by Corner Kitchen
Time1h
Serves2

Seared Brasstown Ribeye with Sherry Caramelized Onion, Beef Broth Reduction, Peas and Gruyere Cheese Straw

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef

Onion Mixture

Peas

Gruyere Cheese Straw

Method

Prepare the Ribeye

1

Sear the Ribeye

Season the Brasstown ribeye with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the ribeye for about 4-5 minutes on each side for medium-rare. Remove from the skillet and let it rest.

Caramelize the Onions

2

Cook the Onions

In the same skillet, add butter and sliced yellow onions. Cook over medium heat, stirring occasionally, until the onions are caramelized, about 15-20 minutes. Add sherry wine and beef broth, and let it simmer until reduced by half.

Prepare the Peas

3

Cook the Peas

In a pot of boiling salted water, add frozen peas and cook for 2-3 minutes until tender. Drain and set aside.

Make the Gruyere Cheese Straw

4

Prepare the Cheese Straw

Roll out the puff pastry and cut it into strips. Sprinkle grated Gruyere cheese on top of each strip, fold over, and twist. Place on a baking sheet, brush with egg wash, and bake at 400°F (200°C) for 15 minutes or until golden brown.

Assemble the Dish

5

Plate the Dish

Slice the rested ribeye and place it on a plate. Top with sherry caramelized onions, arrange the peas on the side, and garnish with the Gruyere cheese straws.