$12 Ribeye | Thai Peanut Purée | La Tourangelle® Roasted Walnut Oil
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with La Tourangelle, Spiceology, and FOH.
STEAK
INGREDIENTS
- 1 ea. $12 Ribeye
- 2 tbsp. La Tourangelle® Walnut Oil
- 2 oz. Beef Bouillon
- 2 tbsp. Fish Sauce
- Salt & Pepper
METHOD
- Marinate for 1 hour to overnight.
THAI PEANUT PURÉE
INGREDIENTS
- 2 ea. Carrots
- 1 cup Half and Half
- 1 tbsp. Thai Peanut Powder
METHOD
- Cook carrots until tender.
- Purée cooked carrots in Vitamix® blender with half & half and Thai peanut powder.
- Season with salt.
- Thicken with xanthan gum if desired.
TO ASSEMBLE
INGREDIENTS
- 1 ea. Cipollini Onion
- 2 ea. Celery Sticks
- 1 cup Water
- 1 ea. Bay Leaf
- 1 bunch Carrots
- Oil
- Beef Fat, leftover fat from cooking steak
PLATING METHOD
- Confit the cipollini onion in oil of choice.
- Take 1 stem of celery and purée with 1 cup water to make juice. Strain.
- Place celery juice in a small pot with bay leaf.
- Slice another celery stick on a bias and cook in juice until tender.
- Sauté the carrots in beef fat until just tender. Cut as desired.
- Place steak on FOH plateware, followed by confit cipollini onion and Thai peanut purée.
- Garnish with cooked carrots, celery, and micro mirepoix mix.
