Our Corporate Chef Paul Schieble shares an elegant and delicious recipe to prepare in-door specially for these upcoming holiday season. Enjoy!!
Grand Western Reserve Pan Roasted Rib Eye
Sweet Potatoes and Winter Vegetable Medley
Ingredients
1 ea. 14 oz. Grand Western Reserve Boneless Rib Eye
TT, Kosher Salt
TT, Fresh Ground Black Pepper
4 Tbsp. Olive Oil
8 oz. of the following assorted vegetables: Miniature Sweet Potatoes, Brussel Sprouts, Acorn Squash, Butternut Squash, Rutabaga, Turnip, Parsnip, Pearl Onions and Carrots, cut into various shapes, blanched in salted water until al dente, drained and cooled
1 tsp. Whole Butter
Method
Rub rib eye with salt and pepper.
Coat with 1 Tbsp. olive oil.
Add remaining 3 Tbsp. olive oil to cast iron pan and place over medium high heat.
When oil is almost to smoking point, place rib eye into pan and sear to golden brown.
Carefully turn rib eye and brown on other side and edges.
Remove rib eye from pan briefly and add winter vegetables and sweet potatoes face side down.
Season vegetables with salt and pepper and stir in pan to coat them in oil.
Place rib eye back into pan and place pan into 375° oven to roast.
Finish roasting rib eye to desired doneness. 130° internal temperature (med. rare) recommended.
Remove pan from oven and place back onto open medium high flame.
Remove rib eye from pan and let rest for 6 minutes.
Add whole butter to pan and stir into vegetables to create “butter sauce”.
Arrange roasted winter vegetables onto serving plate and place rib eye on and around vegetables.
Garnish with fresh herb sprigs and serve.
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