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Rib Eye with Brussels Sprouts and Stout Cream Sauce (Food & Wine)
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INGREDIENTS STOUT SAUCE | |
2 tablespoons | vegetable oil |
1 cup | thinly sliced Spanish onion |
1/2 cup | dark stout |
1/2 cup | heavy cream |
One 1/2-inch-thick slice | sourdough bread, crusts removed and bread diced |
Kosher salt | |
Pepper | |
VEGETABLES | |
1 tablespoon | extra-virgin olive oil |
1/2 pound | brussels sprouts, halved or quartered if large |
8 medium | cipollini onions, peeled and halved lengthwise |
4 medium | spring onions, quartered lengthwise, or 12 large scallions, cut into 2-inch lengths |
Kosher salt | |
Pepper | |
RIB EYE One 1 1/2-pound, boneless rib eye steak, about 1 1/2 inches thick | |
Vegetable oil, for brushing | |
Kosher salt | |
Pepper |
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INSTRUCTIONS
MAKE THE SAUCE In a medium saucepan, heat the oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and golden, about 7 minutes. Add the stout, cream and bread and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the bread is very soft, about 10 minutes. Transfer the sauce to a blender and puree until smooth. Season the sauce with salt and pepper and keep warm over very low heat.
MAKE THE VEGETABLES In a large, deep skillet, heat the oil until shimmering. Add the brussels sprouts and cipollinis and cook over moderate heat, stirring, until just starting to brown, 5 minutes. Add the spring onions and 1 cup of water and cook, stirring, until the vegetables are crisp-tender and the water is absorbed, 5 minutes. Season with salt and pepper and keep warm.
GRILL THE RIB EYE Light a grill. Brush the steak with oil and season with salt and pepper. Grill over moderately high heat, turning once, until charred outside and medium-rare within, 5 minutes per side. Transfer to a carving board and let rest for 5 minutes. Slice the steak against the grain and serve with the vegetables and stout sauce.
MAKE AHEAD
The stout sauce can be refrigerated overnight. Reheat gently, stirring in a little water to thin if necessary.
SUGGESTED PAIRING
The stout cream sauce here makes this a logical match for a dark, malty beer.
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