Chef Tom Fraker
Grilled Bone-In Rib Eye Steaks with Red Wine Peppercorn Sauce, DYPs® and Baby Vegetables
Grilled Bone-In Rib Eye Steaks with Red Wine Peppercorn Sauce, DYPs® and Baby Vegetables
Category
Entree
Servings
2 servings
Prep Time
15 minutes
Cook Time
1 hour
Author:
Chef Tom Fraker
Ingredients
-
2 Bone-In Rib Eye Steaks
-
Kosher Salt to taste
-
Freshly Ground Pepper to taste
-
1 pound Melissa’s DYPs®, halved
-
2 tablespoons Unsalted Butter
-
¼ cup Heavy Cream
-
2 tablespoons Extra Virgin Olive Oil
-
1 pound Melissa’s Baby Vegetables, washed, trimmed
-
2 tablespoons Unsalted Butter
-
1 tablespoon Extra Virgin Olive Oil
-
1 Melissa’s Shallot, minced
-
1 tablespoon Peppercorns, slightly crushed
-
1 cup Red Wine
-
½ cup Beef Stock or Broth
For the sauce
Directions
Prepare a hot grill. Season the steaks with salt and pepper and place on the hot grill. Cook for 2-3 minutes per side or longer if desired.
Place the potatoes in a pot of room temperature water and bring to a boil.
Add some salt and cook until fork tender, about 15 minutes.
Mash the potatoes and stir in the butter and cream.
Toss the baby vegetables with the olive oil, salt and pepper. Grill the veggies until you get nice marks on all sides.
To make the sauce, melt the butter and heat the olive oil in a small saucepan.
Add the shallot and peppercorns, then cook, while stirring, for 2 minutes.
Add the red wine, bring to a boil and then simmer until reduced by half.
Add the beef stock and bring to a boil. Reduce the heat and simmer for 5 minutes.
To plate, place the mashed potatoes and veggies on a plate. Arrange the steaks on the plate, drizzle with the sauce and serve.
Recipe Note
If you want a thicker sauce, mix some corn starch with cold water and add to the sauce over high heat. Cook, stirring often, for 5 minutes.
Filed in:
Baby Dutch Yellow® Potatoes,
Entree,
Grilled Bone-In Rib Eye Steaks with Red Wine Peppercorn Sauce DYP’s and Baby Vegetables,
Shallots
