Pepper Grilled Brasstown Ribeye Recipe
Sweet Potato Gratin, Haricot Verts, Bleu Cheese Compound Butter, Veal Jus, Tobacco Onions
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Ingredients
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Ribeye
Sweet Potato Gratin
Bleu Cheese Compound Butter
Veal Jus
Tobacco Onions
Haricot Verts
Method
Prepare the Sweet Potato Gratin
- 1
Layer the Sweet Potatoes
Preheat the oven to 375°F (190°C). In a greased baking dish, layer the sliced sweet potatoes, sprinkling salt, pepper, and minced garlic between layers.
- 2
Add Cream and Cheese
Pour the heavy cream over the layered sweet potatoes and top with shredded Gruyère cheese. Bake for 45-50 minutes until golden and tender.
Prepare the Bleu Cheese Compound Butter
- 3
Cook the Ribeye
- 4
- 5
Grill the Steaks
Preheat the grill to high heat and cook the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness.
Prepare the Veal Jus
- 6
Simmer the Jus
In a saucepan, combine veal stock, minced shallots, and fresh thyme. Simmer over low heat for 15 minutes until slightly thickened.
Fry the Tobacco Onions
- 7
Coat the Onions
Dredge sliced onions in flour mixed with cayenne pepper.
- 8
Fry Until Crispy
Heat oil in a frying pan and fry the coated onions until golden brown and crispy. Drain on paper towels.
