CRAFTSHIP DECONSTRUCED RIBEYE
Executive Chef Michael Morway of Craftship Catering & Event Services in Plymouth, MA created a Grilled Aussie Ribeye Loin with Grilled King Trumpet Mushroom Stems, Beef Demi, Ribeye Deckle Raviolis, Hollandaise Sauce, Pickled Shallot & Micro Mizuna for his entrée course at Chef’s Plate 12 in Boston on Monday, September 19 2016.
Grilled Aussie Ribeye Loin
INGREDIENTS
- 8 oz. Ribeye Center Loin
- Sea Salt, as needed
- Cracked Black Pepper, as needed
DIRECTIONS
- Let loin come up to room temperature. Season heavily with salt and lightly cracked pepper.
- Season a heated cast iron pan with oil and sear steak heavily on one side.
- Flip over and baste until finished. Rest completely.
Grilled King Trumpet Mushroom Stems
INGREDIENTS
- King Trumpet Mushrooms
- Sea Salt
- Olive oil
- Butter
DIRECTIONS
- Clean stems and cut into scallop sized rounds.
- Score tops with a paring knife.
- Sear in oil and butter mixture until golden brown.
- Season with salt.
Ribeye Deckle Ravioli
INGREDIENTS
- Braised Deckle Meat
- Fresh pasta
- Parmesan cheese
- Salt
DIRECTIONS
- Place deckle meat in a pressure cooker with beef stock and dried porcini mushrooms. Once tender, drain most of the liquid.
- Chop up the remaining meat and mushroom mixture. Place in a bowl and add freshly grated parmesan cheese.
- Make fresh pasta using a 50/50 mixture of 00 flour and AP flour. Use a ravioli press to for pasta.
Hollondaise Sauce
INGREDIENTS
- 2 large Egg Yolks
- 1 tablespoon Champagne Vinegar
- Pinch of Salt
- 1 stick unsalted Butter, melted
- 1 tablespoon fresh Lemon Juice
- Dash of Hot Sauce
DIRECTIONS
- In a medium heatproof bowl set over (but not in) a large saucepan filled with 2 inches of simmering water, whisk the egg yolks and salt until warm to the touch.
- Slowly drizzle in half of the melted butter in a thin stream, whisking constantly until incorporated.
- Continue whisking in the melted butter until the sauce is thick and emulsified.
- Whisk in the lemon juice, hot sauce and vinegar.
Learn more about Executive Chef Michael Morway at his CHEF’S ROLL profile or click below for the full Chef’s Plate 12 event recap.
