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CookTeaser

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RECIPE
Serves 2

A CookTale

What remained from Sunday’s great Rib Eye was at least half of the original 2-1/2 pounds with the bone. Ample enough to add to an assembly of sauteed fresh Vegetables into what is for some unknown reason is known as Hash. Leftovers turned into the next evening’s dinner is a meal we look forward to, as we surely did last evening. Four delicious plates on two evenings from one delicious slab of Beef.

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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