Recipes

Recipes
Grilled Wagyu Ribeye Filet

Added by: Sweet Basil

Charred Broccolini, Salt Roasted Potato, Umbrian Olive Oil, Salsa Verde

Serves: 4 people
Preparation Time: 2 hours
Cooking Time: 20-30 minutes
Equipment Needed: Grill, Deep-Fryer, Range Top

Ingredients:
4 x 7 oz wagyu ribeye filet steak (center eye of the ribeye)
2 bunches, broccolini, ends removed, blanched in salted boiling water, shocked in ice water
Parmesan, for shaving of ribbons
Rosemary, leaves picked for garnish

For Olive Oil: used for brushing the steak, saucing the plate, and tossing with the broccolini
250 ml D.O.P Umbria Extra Virgin Olive Oil (or your preferred extra virgin olive oil)
½ oz Rosemary Sprigs
1 oz Garlic cloves, smashed

For The Salt Roasted Potatoes:
1 lb. kosher or rock salt salt
1 oz. rosemary sprigs
4 medium russet potatoes, wash well in cool water, allow to dry

For Roasted Garlic Puree:
4 oz garlic cloves
100 g DOP Umbria Olive Oil
2-4 floz. chicken stock, hot
Salt, as needed

For Salsa Verde:
1 bunch flat leaf parsley, chop fine, stems are fine
1 oz picked basil leaves, tear into small pieces
¼ oz. picked tarragon leaves, chop
2 anchovy (salt packed) filets rinse in cool water, dry, chop fine
¼ oz capers, drain from brine
1 C. Extra Virgin Olive Oil
1-2 floz. neutral oil, canola, grapeseed, soybean etc.

Method:
Prepare the infused olive oil by placing the olive oil, rosemary, and garlic in a sauce pot. Place over very low heat and allow to warm up slowly. Steep for 30 minutes, strain the oil and reserve. Prepare the potatoes by pre-heating oven to 400 degrees. Toss the salt with the rosemary sprigs. Place the salt mixture in a thin layer on a sheet pan. Place the washed potatoes on the salt/rosemary bed. Place in oven and roast until the potatoes are fork tender. Once tender, remove and cool to room temperature, peel the potatoes and break the flesh into large chunks. Next make the roasted garlic puree. Toss the garlic cloves with the oil, place in a foil packet on a raised rack. Place the packet in the same oven as the potatoes and roast until garlic is tender and lightly browned. Remove from the oven and transfer the contents to a blender. While the blender is running, slowly add the warm chicken stock and puree smooth. Finally season the garlic puree with salt. (it does take more salt than you would think). Prepare the Salsa Verde. Gather all of the ingredients. Place the picked/chopped herbs in a blender or food processor and pulse. Add the anchovy and capers and pulse again. Finally, stream in the oils while pureeing. The end result should be mostly smooth, but retain some texture. It should also be of a sauce consistency so if too thick, simply add more oil as needed. Season the salsa verde just before serving to keep the green color.

To Finish/Serve:
Season the steaks with salt and cracked pepper. Grill the steaks to preferred temperature, allow the steaks to rest for at least 5 minutes. While resting brush the steaks liberally with the rosemary olive oil. While the steaks are resting, deep fry (or pan fry) the salt roasted potatoes until crispy and golden brown. Remove from the fryer, season with salt, torn rosemary leaves and a liberal amount of the rosemary olive oil. Toss the blanched broccolini in rosemary olive oil, and season with salt and pepper. Place the broccolini on the grill and cook until well charred.
Plating: First sauce the plate with 1 teaspoon of the roasted garlic puree. Place the steak in the center of the garlic puree. Form a ring around the steak, alternating the charred broccolini and crispy potatoes. Sauce the steak and vegetables with 1 oz. of the salsa verde (or more), garnish with ribbons of parmesan reggiano, a drizzle of the rosemary olive oil, and a scattering of rosemary leaves.


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