You may also like
Categories:
vegetable oil Creole seasoning rib-eye steaks butter shallots garlic red wine demi glace potatoes parsley paprika salt garlic black pepper onion powder cayenne pepper oregano thyme potatoes butter heavy cream salt
Viewed: 66 - Published at: 7 years agoIngredients
- 1/2 cup vegetable oil
- 1/2 cup Creole seasoning, recipe follows
- 4 bone-in Dry Aged Rib-Eye steaks, (about 20 to 22 ounces each)
- 1 tablespoon butter
- 1/4 cup chopped shallots
- 1 tablespoon garlic
- 1/4 cup dry red wine
- 1 cup demi-glace
- 4 cups Mashed Potatoes, (hot), recipe follows
- 1 tablespoon finely chopped fresh parsley leaves
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 pounds potatoes, peeled and diced
- 4 ounces (1 stick) butter, cubed
- 1/2 to 3/4 cup heavy cream
- Salt and white pepper
Method
- In a small bowl, combine the oil and Creole seasoning.
- Mix well.
- Spread each side of the steaks completely with the Creole seasoning mixture.
- Place in a shallow pan, cover with plastic wrap and refrigerate for at least 4 hours.
- Remove and bring to room temperature before grilling, about 30 minutes.
- Preheat the grill.
- In a saucepan, over medium heat, melt the butter.
- Add the shallots and garlic.
- Season with salt and pepper.
- Saute for 1 minute.
- Add the red wine and bring to a boil.
- Reduce the heat to medium and stir in the demi-glace.
- Simmer for 2 minutes and remove from the heat, keeping warm.
- Place the steaks on the grill and cook for about 4 to 6 minutes on each side for medium-rare.
- Remove from the grill and cool for a couple of minutes before serving.
- Place the steaks and potatoes on each serving plate.
- Spoon a quarter of the sauce over each steak.
- Garnish with parsley.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Place the potatoes in a pot of salted water and bring to a boil.
- Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
- Remove the pan from the heat and drain.
- Place the potatoes back in the pot and return to the heat.
- Stir the potatoes, constantly, for 2 to 3 minutes to dehydrated the potatoes.
- Remove the potatoes from the heat.
- Add the butter.
- Using a hand-held masher, mash the butter into the potatoes.
- Add enough cream until desired smoothness is achieved.
- The potatoes should still be sort of lumpy.
- Season the potatoes with salt and pepper.
- Yield: 6 to 8 servings
