Bone-in Ribeye with Salt caramel Jus, Café De Paris, Baby Asparagus & Pommes Anna

Serves 4 people | Difficulty: Moderate

Ingredients:

Bone-in Ribeye

• 800 g (1.8 lbs) dry-aged bone-in ribeye

• 2 tbsp vegetable oil

• Salt

• Ground pepper

Method

Bone-in Ribeye

1. Remove meat from the fridge 2 hours prior to preparation.

2. Preheat the oven to 100°C, 15 minutes prior to baking, rub meat on all sides with coarse salt.

3. Heat vegetable oil in an oven-proof pan.

4. Sear meat on all sides for 3 minutes.

5. Place in the oven and bake until the desired doneness has been reached (we recommend medium at a core temperature of 56°C).

6. Season with pepper and serve bone-in or deboned, sliced into strips.

Salted Caramel Jus

• 2 tbsp vegetable oil

• 2 kg (4.4 lbs) veal bones

• 200 g (5 oz) onions

• 100 g (3.5 oz) carrots

• 50 g (¼ cup) celery

• 3 tbsp vegetable oil

• 1 tbsp tomato paste

• 200 mL (¾ cup) dry red wine

• 100 mL (½ cup) port

• 2 bay leaves

• 1 sprig each of rosemary and thyme

• 8 peppercorns, coarsely ground

• 50 g (¼ cup) chilled butter

• Corn starch

• 400 ML (1 ⅔ cups) cream

• Coarse salt

Salted Caramel Jus

1. Preheat the oven to 180°C.

2. Get a butcher to saw the bones into walnut-sized pieces. I

3. n a roasting pan, roast bones and 2 tablespoons of oil for 30 minutes.

4. Peel onion, wash carrots and celery, cut vegetables into 1 cm (1 ½ inch) pieces.

5. In a pot, heat 3 tablespoons of oil over high heat. Brown vegetables in the hot oil for 3 minutes.

6. Add 2L of cold water, the spices, herbs, and the roasted bones. Simmer over low heat for 2 hours.

7. Pass through a fine sieve and continue simmering until reduced by half.

8. Emulsify with butter and a small amount of cornstarch to reach the desired consistency. Set aside.

Café de Paris Butter:

• 250 g (9 oz) butter (room temperature)

• 2 anchovy fillets

• 5 g (1 tsp) capers

• 5 g (1 tsp) mild mustard

• 30 g (2 tbsp) shallots, finely diced

• 1 sprig each of thyme and tarragon

• 2 tbsp flat-leaf parsley, finely chopped

• 1 tsp Worcestershire sauce

• Salt

• Freshly ground pepper

• 5 g (1 tsp) curry powder

Café de Paris Butter

1. Beat soft butter.

2. Finely chop anchovies, capers, thyme, and tarragon leaves.

3. Add to the  butter with remaining ingredients.

4. Place in the fridge to firm up.

Baby Asparagus:

• 4 strips of bacon

• 300 g (11 oz) baby asparagus

• 80 g (½ cup) carrots, finely diced

• 80 g (½ cup) celery, finely diced

• Salt | Pepper

Baby Asparagus

1. Cut the asparagus stalks in half; trim the tips so that they are equal in length.

2. Finely dice the stalks and combine with the diced celery and carrots.

3. Briefly blanch in boiling water and refresh in an ice bath.

4. Then briefly blanch the asparagus tips and refresh them in a separate ice bath.

5. Season both with salt and pepper.

6. Roll the asparagus tips in strips of bacon and sauté them in a pan shortly before serving.

7. Drop the diced vegetables into another pan to reheat with some butter, then season with salt and pepper.

Pommes Anna

• 350 g (12.5 oz) starchy potatoes

• 2 tbsp liquid butter

• Salt | Nutmeg | Pepper

Pommes Anna

1. Preheat the oven to 160°C (318°F) using the convection setting.

2. Peel the potatoes and cut them into uniform, thin slices.

3. Season and mix with the liquid butter.

4. Layer into four small, buttered ramekins and bake for 20 minutes.

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