TEST KITCHEN

Butter Basted Ribeye with Pommes Paillasson

As part of our ongoing partnership with Butter of Europe, we visited  Exec Chef Evan Cruz in his kitchen at Arterra Del Mar at the Del Mar Marriott where he explored allium using beautifully bold French butter. He created butter basted ribeye with leek puree, leek ash, and pommes paillasson.

If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.

Leek Ash

INGREDIENTS

  • Leeks (green part only)

METHOD

  1. Wash well.
  2. Place in 450 degree oven for 4-6 hours until charred
  3. Remove from the oven. Let cool
  4. When cooled and dry place in vita mix blender and blend until powdered.

Ribeye

INGREDIENTS

  •  3-4 lb. piece or Whole rib roast
  • Olive oil
  • Leek ash
  • Salt
  • Pepper
  • Butter of Europe
  • Garlic clove
  • Thyme

METHOD

  1. Clean fat off rib eye removing almost all fat and sinew. Remove silver skin and cap. Set cap aside for different purpose.
  2. Cut rib eye steaks into 9 oz portions.
  3. Mix leek ash with olive oil. Coat steak with salt, pepper and leek ash.
  4. Place in plastic wrap and roll together to tightening ends of plastic wrap to make a nice cylinder. Tie off both ends until taught.
  5. Place in vacuum seal bag and vacuum to complete remove air. Set circulator or combi oven to 62 degrees Celsius. Place pouch inside and cook for 1 hour.
  6. Remove steak from circulator and sear in a hot pan on each side.
  7. Add butter, garlic clove and whole thyme. Baste to bring up to desired temperature.
  8. Let rest and cut in half to serve.

Butter Braised Leek

INGREDIENTS

  • Leek (white part only) soaked in water and washed thoroughly.
  • 1 tbsp. Butter of Europe
  • Salt
  • Garlic
  • Thyme

METHOD

  1. Remove end with roots
  2. Place in a vacuum seal bag, season with salt, garlic and thyme, add 1 tbsp of butter and seal.
  3. Cool in circulator at 76 degrees Celsius for 1 hour until soft.
  4. Remove from bag and sear lightly to warm.

Leek Puree

INGREDIENTS

  • 3 ea. Leeks (white part only)
  • 2 oz. Garlic
  • 3 ea. Shallots
  • 2 oz. Butter of Europe
  • 1 oz. Water
  • 2 ea. Thyme sprigs
  • tt. Kosher salt
  • As needed Ultratex 3
  • Parchment paper

METHOD

  1. Cut leek white portion in half, wash well and rough chop, add garlic cloves and shallots also rough chopped.
  2. Add butter, water and thyme cover with parchment paper and cook at a very low heat as not to burn. Remove top and stir every so often after about an hour leeks should be softened
  3. Place softened leeks in Vitamix blender, blend on medium speed bring to high.
  4. Season with salt, can use as is, if you want add 1 tsp. at a time of Ultratex 3 to have a smoother consistency.
  5. Set aside (keep warm).

Pommes Paillasson

INGREDIENTS

  • 2 qt. Duck Fat
  • 2 ea. Large Russet Potatoes
  • 2 tbsp. Fresh thyme
  • tt. White pepper
  • tt. Kosher salt

METHOD

  1. In a small pot bring duck fat temperature to 200 degrees, peel and shred potatoes.
  2. Cook potatoes in duck fat for about 10 minutes until tender.
  3. Strain potatoes thru a sieve, place in a baking pan or small container lined with parchment.
  4. Place another piece of parchment on top and add a can to weigh down potatoes.
  5. Let cool completely in refrigerator 2-4 hours.
  6. Cut potato into a shape, rectangle, square, round etc.
  7. Bring duck fat up to 350 degrees, fry potato until crispy or golden brown on each side.
  8. Season with salt while still warm.

 

 

 

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