Grilled Rib-Eye with Sweet Potato Puree, Buttered Vegetables,Crispy Yorkshire Pudding and Demiglace
Recipe By: Chef Abegail Rempillo-Aparece
This Recipe is a very easy way and classic food but I twist it to modern plating.
Grilled Rib-Eye
Rib-Eye 170g, Salt and Pepper to taste and drizzle with herb oil, grilled both side.
Sweet Potato Puree
Sweet potato 2pcs, cooking cream 100ml, butter 2tsp. shallot 1pc, thyme 1 sprig, salt and pepper to taste. washed and peeled sweet potato, cut into small pieces, in a small sauce pan, put all ingredients and simmer until the sweet potato become soft don’t make it dry, removed into a sauce pan, and place it to the food processor with a remaining cream and blend it nicely until become smooth.
Buttered Vegetables
Asparagus 3g, carrots 4g, yellow zucchini 3g, green zucchini 3g, butter 1tsp, salt and pepper to taste. blanch properly the vegetables and transfer into small pot with butter and sauté vegetables nicely, seasoned and set aside for plating.
Crispy Yorkshire Pudding
Egg 100ml, milk 100ml, bread flour 100ml, salt to taste, corn oil 50ml. in a mixing bowl, put egg, milk and flour, mixed it until flour dissolved, strain the mixture until become smooth, in a molder tray put the corn oil half way in a molder and pre-heat the oven up to 220 degree Celsius and 20min. after pre heated molder with oil, pour the pudding mixture into the molder and cook about 175 degree Celsius and 30 min.
Jus / Demi glace
Veal bones 8kg, mirepoix 1 tray, tomato paste 3 tbsp., water, bay leaf 5g, black peppercorn 2tbsp. In a baking tray arrange the veal bones and roast up to 190 degree Celsius and 1 hour, removed from the tray and set aside, meanwhile sauté the mirepoix with tomato paste until become caramelized and set aside. In a large pot put the roasted bones, caramelized mirepoix, bay leaf and peppercorn, make sure the water above high from the bones and bring it to simmer up to 24 hours, strain properly and transfer into another pot and bring it to simmer again until the jus become thickened or jelly.
Garnish
Affila cress
Author: Abegail Rempillo-Aparece