Rib Eye Steak, Fingerling Potatoes, Caramelized Onions & Kale

Sometimes you can't beat a nice steak, with caramelized onions, kale and oven roasted fingerling spuds!

No recipe here, just some how to's!

Fingerling potatoes are really good if you leave the skins on and roast then at 375*

Just cut them in half, and toss in olive oil.  Then place in a roasting pan.  Now here's the trick to really good spuds!  Sprinkle them with very coarse salt such as Maldon salt from the UK, it really makes a big difference!  Cook until they are crispy and soft in the middle, about 45 minutes.  Maldon salt is available at Gourmet Galley.

To caramelize the onions, simply slice them thin, and saute them in olive oil and butter.  When they just starting to brown, turn the heat down so they caramelize and not brown.  You may have to raise the heat up again, to get them cooking and then turn it down again...  Add the kale to the onions just before serving, so the kale still bright green and just wilted.

The trick to a great steak, whether you're pan frying or grilling, you must bring the meat up to room temperature, season well with salt and pepper, and have a hot pan or grill!  It's also a good idea to let the meat rest for a few minutes, after it's done cooking.

If you pan fried your steak, you can make a simple sauce for it by deglazing the hot pan with a little red wine, and reducing it down by two thirds over high heat.  Then add some stock and do the same thing. When done, turn off the heat and add a little butter, shaking the pan back and fourth until it's melted and shines.

Always plate hot or warm food onto warm plates!

Bon Appetit!  Chef Hobbes

Rib Eye Steak, Sweet Potato Cake, Apples and Chard With a Green Peppercorn Cognac Cream Sauce

Killer dish!  And another good way to use up mashed potatoes.

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
Olive oil
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