August 8, 2012 Rib Eye Steak Hash
RECIPE
Serves 2
A CookTale
INGREDIENTS
12 oz of leftover Rib Eye Steak (or Porterhouse)
1 Red Bell Pepper (cut to a 3/4″ dice)
1 Green Bell Pepper (cut to a 3/4″ dice)
1 large Red Onion (cut to a 3/4″ dice)
6 large White Mushrooms (quartered)
1 Russet Potato (cut to quarters)
3 Garlic Cloves (thinly sliced)
2 oz of Veal Demi-Glace (dissolved in 1/3 cup of water)
1/2 tsp of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB of Butter (for the pan, more as required)
Thyme Leaves
METHOD
1. Prepare the first 7 ingredients as suggested. Place each in individual bowls.
2. Heat a small saucepan with 1/3 cup of Water. When it begins to boil, lower the heat to a simmer & add the Demi-Glace. Whisk until dissolved to a rich Stock & set aside.
3. Heat a large saute pan, add the EVOO & Butter (adding more if required). Saute the Vegetables one at a time, as each is cooked, add to a large bowl. Do not cook the Rib Eye, but add it to the bowl.
4. Remove the contents of the bowl to the saute pan, add the enriched Stock & gently toss it together. Sprinkle on the the Thyme Leaves.
5. Ready to plate.
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- Posted under Beef and Veal
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