Jun 09 2026
Restaurants›Scratch Gourmet Kitchen›Blueberry Ribeye Recipe

Blueberry Ribeye Recipe

Inspired by Scratch Gourmet Kitchen
Time1h 30m
Serves2

Aged Wagyu Ribeye, Robuchon Potatoes, Celeriac-Horseradish Creme, Wild Mushroom Medley, Broccolini

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Ingredients

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For the Blueberry Ribeye

For the Robuchon Potatoes

For the Celeriac-Horseradish Creme

For the Wild Mushroom Medley

For the Broccolini

Method

Preparing the Blueberry Ribeye

  1. 1

    Sear the Ribeye

    Season the aged Wagyu ribeye with salt and black pepper on both sides. Heat a skillet over high heat and add a little olive oil. Once hot, sear the ribeye for about 4-5 minutes on each side for medium-rare, adjusting time to your preferred doneness.

  2. 2

    Make the Blueberry Reduction

    In a saucepan, combine fresh blueberries and red wine. Bring to a simmer and reduce until the mixture thickens, about 10-15 minutes. Strain to remove solids if desired.

Preparing the Robuchon Potatoes

  1. 3

    Cook the Potatoes

    Peel and cut the Yukon Gold potatoes into even chunks. Boil in salted water until tender, about 20 minutes. Drain well.

  2. 4

    Mash the Potatoes

    Pass the cooked potatoes through a ricer or mash them thoroughly. In a saucepan, heat the heavy cream and melt the unsalted butter. Combine with the mashed potatoes and season with salt to taste.

Preparing the Celeriac-Horseradish Creme

  1. 5

    Prepare the Celeriac

    Peel and dice the celeriac. Boil in salted water until tender, about 15 minutes. Drain and let cool slightly.

  2. 6

    Blend the Creme

    In a blender, combine the cooked celeriac, horseradish cream, and heavy cream. Blend until smooth and season with salt to taste.

Preparing the Wild Mushroom Medley

  1. 7

    Sauté the Mushrooms

    Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute. Add mixed wild mushrooms, thyme, salt, and black pepper. Cook until mushrooms are tender and golden, about 5-7 minutes.

Preparing the Broccolini

  1. 8

    Blanch the Broccolini

    In a pot of boiling salted water, blanch the broccolini for 2-3 minutes until bright green. Drain and immediately transfer to ice water to stop cooking.

  2. 9

    Sauté the Broccolini

    In a skillet, heat olive oil over medium heat. Add the blanched broccolini, season with salt and lemon juice, and sauté for 2-3 minutes until heated through.

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