Ribeye Steaks, Yukon Gold Potatoes & Tomato Béarnaise
Adapted from Lucca Cafe - Executive Chef/Owner - Cathy Pavolos
Serves 6 **We served 8**
Ingredients:
Ingredients:
2.5 - 3 lbs Certifed Angus Beef Hangar Steak or Tender Rib Eye Steaks *We bought an 8 lb rib eye roast, and cut the slices up ourselves.*
5 lbs Yukon Gold Potatoes
Beef Marinade: *I doubled the recipe to serve 8 or more*
Juice of 2 oranges
3 tablespoons of Fresh oregano
6 garlic cloves
***Optional: Zest of 2 oranges
1. Put all ingredients in a food processor, and mix. Marinate the beef with the marinade for at least 2 hours, and remove the beef from the refrigerator for at least 15-30 minutes. *Tip, we used large plastic ziploc bags to marinade the meat, and flipped them over after 1 hour.*
1. Put all ingredients in a food processor, and mix. Marinate the beef with the marinade for at least 2 hours, and remove the beef from the refrigerator for at least 15-30 minutes. *Tip, we used large plastic ziploc bags to marinade the meat, and flipped them over after 1 hour.*
Fork Mashed Yukon Gold Potatoes:
Steam or boil the peeled potatoes until tender, mash potatoes with a fork or potato masher while warm. Mix in warmed heavy cream, melted butter, salt & white pepper to taste. **ADD lots of BUTTER!*
Easy Tomato Béarnaise in Two Steps:
The Reduction:
3 tablespoon Fresh Tarragon, minced
3/4 teaspoon Dried Tarragon
5 each Dried Green Peppercorns, crushed
1/2 cup White Wine
1/2 cup White Wine Vinegar
3 Shallots, peeled & minced
3 Garlic cloves, peeled & minced
The Completion:
6 Cage Free egg yolks
1 1/2 tablespoon Tomato Paste
3/4 lb Salted butter, melted
Preparation:
Add all of the Reduction ingredients into a small saute pan and simmer until reduced to about 1 1/2 to 2 tablespoons - usually about 10 to 15 minutes. Remove from the heat and set aside to cool.
Then in a blender, blend the egg yolks, tomato paste, and the reduction together. With the blender running, take the center part of the top out and add 1/3 of the butter in a slow steady stream. Once the sauce emulsifies, turn the blender speed up to high and add the remaining butter. It should thick and creamy and ready to go.Review: My cousin loved the Tomato Béarnaise sauce so much, that he used it to dip his bread...like 4 or 5 rolls!!! Eric said Chef Cathy did a mistake by handing out her recipe to me, because I made it better than her!! YEAH!