Holiday Cooking

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Chef Eric Skokan from Black Cat Farm & Restaurant shows us how to make a roasted rib-eye steak.

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Roasted Rib-eye Steak with Braised Celery Root, Tomato, Juniper, Horseradish & Capers

Beef rib-eye, roasted whole, does not need much adornment. It makes for the perfect holiday dinner.  Here, the surrounding accompaniments are inspired by the Christmas brunch stalwart, the Bloody Mary.  The braised celery purée adds a rich background flavor and strong herbaciousness while the fresh grated horseradish adds zest and spice.  Crisp fried capers add bursts of salty crunch.

 

Serves 4

 

2 tablespoons unsalted butter, softened

4 stalks celery cut into 1 inch pieces

3 cups celery root, peeled and cut into 1-inch pieces

2 tablespoons minced garlic

2 cups chicken stock

¼ cup crème fraiche

sea salt

apple cider vinegar, to taste

¼ cup dried tomatoes

¼ cup celery leaves

Several dashes tobacco sauce (optional)

3 tablespoons extra-virgin olive oil

2 tablespoons capers, patted dry

2 tablespoons sunflower or grape seed oil

2 pounds beef rib-eye

freshly ground black pepper

2 tablespoons freshly grated horseradish

1 lemon cut into wedges

 

  1. Pre-heat the oven to 400°F.
  2. In a medium saucepan over medium heat, cook the butter, celery and celery root until softened, about 6 minutes. Add the garlic and cook 1 minute more. Add the chicken stock and simmer until reduced by three-quarters, about 1 hour. Reserve 12 pieces of the celery and transfer the remaining celery and celery root to a blender. Purée until very smooth, about 5 minutes. Add the crème fraiche and purée for 1 minute.  Season with salt and apple cider vinegar and set aside in a warm place.
  3. In a small sauté pan over medium-high heat, sauté the capers in the sunflower oil until crisp, about 4 minutes. Drain on paper towels.
  4. Rehydrate the tomatoes in very hot water until softened. Transfer the tomatoes to a small mixing bowl.  Add the celery leaves and one tablespoon of olive oil. Season with salt.
  5. Season the beef ribeye with salt. Roast in the oven until the internal temperature reads 128°F for rare or 132°F. for medium rare, about 35 minutes.  Transfer the beef to a serving platter and season with pepper and drizzle with the remaining 2 tablespoons olive oil.
  6. To serve, divide the steaks between 4 warmed plates. Garnish each with the reserved celery-tomato mixture and celery root purée. Top with the crisped capers and horseradish. Garnish the steaks with lemons. Serve immediately.

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