Ribeye Cap Recipe
Beet Citronette, Mushroom Espuma, Romanesco, Radicchio, Japanese Sweet Potato Spaetzle, Bone Marrow Yuzu Koshu, Gremolata
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Ingredients
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Ribeye Cap and Accompaniments
Method
Cooking Instructions
- 1
- 2
Make the Beet Citronette
Blend cooked beets, olive oil, lemon juice, and shallots until smooth. Adjust seasoning with salt and pepper.
- 3
Prepare Mushroom Espuma
Sauté mushrooms until golden. Add heavy cream and simmer for 10 minutes. Blend until smooth, then strain and charge with a cream whipper.
- 4
Cook the Romanesco
Blanch the romanesco florets in boiling salted water for 3-4 minutes until tender. Shock in ice water to retain color.
- 5
Prepare Sweet Potato Spaetzle
Mix sweet potatoes, flour, eggs, and a pinch of salt to form a dough. Use a spaetzle maker or a colander to drop the dough into boiling water. Cook until they float, then remove and toss with butter.
- 6
Make Bone Marrow Yuzu Koshu
Mix scooped bone marrow with yuzu koshu. Set aside for serving.
- 7
Prepare Gremolata
Combine parsley, garlic, and lemon zest. Set aside for garnishing.
