Grilled Rib Eye Steak Au Poivre With Dijon-Roasted Garlic Aioli Panko Fries And Tomato Salad
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
57
Spice
60
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
280 g
Rib Eye Steak1
Salt2 tbsps
Dijon Mustard2 cup
Canola Oil1 cup
Scallions (chopped)1 cup
Heavy Cream2 tbsps
Butter2 cups
Flour (ap)2 cups
PankoDirections:
1
Mix the peppercorns together on a plate
2
Season the steaks with salt then press lightly into the peppercorns on both sides
3
Place on a hot grill
4
Cook for 6-8 minutes, turning once for medium-rare
5
Let rest 3 minutes before serving
6
For the aioli: In a food processor, add roasted garlic cloves, dijon and yolks
7
While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly
8
Add juice, salt and pepper and pulse to incorporate
9
Check for seasoning
10
Store in fridge
11
For the fries: Bake the potatoes until fully cooked (about 45 minutes at 350 degrees, knife should slide off potato when pricked)
12
In a sauce pan, add cream and garlic and reduce by 50 per cent on low heat, about 15 to 20 minutes
13
With a hand blender, mix well and check for seasoning
14
When the potatoes can be handled, scoop out flesh into a bowl
15
Fold in the cream, scallions and butter and hand mash
16
You can use a mixer fitted with a paddle
17
Check for seasoning
18
Spread mash on 1/2 sheet tray, 1/2" thick
19
Cover with plastic, top with another tray and press firmly
20
Chill overnight in the fridge
21
You may freeze the mash in 4 hours
22
Slice rectangular 'fries' (3x1/2x1/2)
23
Dredge in flour, egg then panko
24
Fry at 350 degrees until GB & D, about 5 minutes
25
Season with salt
26
For the salad: On 4 large plates, spread out the tomato like carpaccio slices
27
Drizzle lightly with oil and vinegar and season with Salt and pepper
28
Plating: On the above tomato plates, stack the fries up and place steak in front
29
Serve the aioli in a ramekin for both the steak and fries