Wednesday, February 1, 2012
Rib Eye Steak, Sweet Potato Cake, Apples and Chard With a Green Peppercorn Cognac Cream Sauce
Recipe for two:
1 rib eye steak
1 1/2 c mashed potato or mashed sweet potato
1/2 c red onion, chopped
1/2 c apple, chopped
1 c chard, chopped
1/2 c red wine
1/2 c Cognac
1/2 c cream
2 T green peppercorns
Salt and pepper
First, form the potato cakes and place them in a hot pan with some butter over low heat. You want the cakes to brown but you also want them to be warm inside. When one side is done, about 20 minutes depending on how thick it is, flip or turn.
In another pan start cooking your room temperature seasoned steak over medium high heat with a little olive oil. Once that's cooking, start cooking the onion and apple in a little oil. Turn the steak when it's done on one side, then cook for a bit more to finish to your liking, then place it on a cutting board to rest for a few minutes. While that's happening remove the potato cakes from the heat. Add the chard to the onion and apple and melt, season with salt and pepper.
Now deglaise the steak pan with a little red wine over medium high heat and reduce to almost no liquid is left, then add the cognac and do the same. Now add the cream, reduce it a little and reduce the heat, now add the peppercorns.
Serve onto warm plates as shown.
Bon Appetit! Chef Hobbes