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Rib Steak with Potato Sails, Baby Vegetables and Beef Jus

Food Network Canada
YIELDS
4 servings
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Ingredients

Rib Steak

2
rib steaks, above 2 pounds each
2
Tbsp olive oil
course salt to taste
freshly ground pepper to taste

Potato Sails

2
medium sized Yukon gold potatoes
1
Tbsp melted butter
course salt, to taste

Baby Vegetables

18 18-24
pieces baby vegetables
2
Tbsp sweet butter
course salt, to taste

Beef Pan Jus

2
shallots, peeled and sliced
2
sprig thyme
2
Tbsp brandy
3
cup rich beef stock
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Directions

Step 1

Pre-heat oven to 350 F.

Step 2

On a clean work surface, season rib steaks with olive oil, salt and pepper. Sauté in sauté pan, over high heat until caramelized on all sides, about 3-4 minutes per side. Transfer to oven and cook until desired doneness. Remove, cover with foil and keep warm.

Step 3

Pre-heat oven to 375 F and line a sheet pan with a silicone-baking mat.

Step 4

Peel potatoes keeping their barrel shape. On a Japanese mandolin, slice the potatoes as thinly as possible into a large non-reactive bowl with the melted butter. Toss the potato slices until evenly coated.

Step 5

Then place on the prepared sheet pan, over-lapping to form a 2 x 8 inch rectangular sail, about 16 potato slices. Continue until you have 4 sails.

Step 6

Place another silicone baking mat on top and cover with another sheet pan. Transfer to the middle rack of the oven and bake until golden brown about 20-25 minutes depending on the thickness of the potatoes.

Step 7

Check on the potatoes every 5 minutes or so until done. Remove from the heat and cool completely.

Step 8

In a large stockpot filled with boiling water, blanch the vegetables separately according to cooking times and drain. Transfer to a large sauté pan and add butter and season with
salt. Place on low heat and gently melt. Remove from heat and keep warm.

Step 9

In the large sauté pan that the rib steaks were cooked in, drain

as much of the excess oil from the pan and return to the heat.

Step 10

Add shallots and thyme. Sauté until the shallots are soft and

translucent, about 3-4 minutes. Deglaze with brandy and ignite.

After alcohol, has burned off add beef stock and reduce by two

thirds. Remove from heat and keep warm.

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My rating for Rib Steak with Potato Sails, Baby Vegetables and Beef Jus
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