Directions

Rib Eye Tagliata with Whipped Sweet Potato Fluff

and Maple Roasted – Bacon Brussels Sprouts

Steak Ingredients:

1 ea.   16 oz. ribeye or New York strip (choose one from your local butcher or a high-end market)

1 tsp.   Kosher salt

½ tsp. Fresh cracked black pepper

½ tsp.  Granulated garlic

2 tbsp. Olive oil

Instructions: You will need a cast iron pan or heavy-bottom, oven-proof sauté pan. Lay steak out on a clean plate. Season with kosher salt and fresh cracked black pepper just before cooking. Place pan over high heat. Add olive oil. Gently lay steak in pan and sear for approximately 4 minutes on each side. Remove steak and place in oven for 5 to 7 minutes for medium doneness. Pull out of oven and allow to set for 5 minutes.

Tip: Reserve the steak prep for last… It will cook fast and you don’t want to overcook it.

Whipped Sweet Potato “Fluff” Ingredients:

3                      Sweet potatoes

½ stick            Butter

1 cup              Heavy cream

1 tbsp.            Brown sugar

5 large            Marshmallows or marshmallow fluff

1 pinch           Nutmeg

Kosher Salt and fresh ground black pepper to taste

Instructions: Begin by removing skin and quartering sweet potatoes. Boil sweet potatoes for around 15 to 20 minutes until they are fork tender. Drain potatoes and let them rest to release extra moisture. In a small saucepot, bring the butter, heavy cream brown sugar and nutmeg to a simmer and reduce by half. Remove from the stove. Whip in marshmallow fluff and set aside. Season to taste. Cover to keep warm.

Maple Roasted-Bacon Brussels Sprouts Ingredients:

12 ea. Brussels sprouts

1 tbsp. Olive oil

½ cup Chicken stock

3oz.     Bacon; layered and cut across into ¼” strips

1          Shallot, diced

2 oz.    Maple syrup

Pinch Chili Flakes

Kosher salt and fresh ground black pepper to taste

Instructions: Place in a heavy bottomed, oven-proof sauté pan over medium heat. Begin by adding olive oil. Add the bacon and allow it to render slowly until golden brown and crispy. Cut Brussels sprouts into quarters and add, along with diced shallots, to the pan and sauté until vegetables are slightly charred. De-glaze the pan with the chicken stock and let simmer; cover for 5 minutes. Remove the cover and drizzle in the maple syrup. Toss and reduce until the sprouts are tender and the sauce turns to a glaze. Season with kosher salt, fresh ground black pepper and chili flakes. Set to the side

Plate Presentation:

Spoon the potatoes and sprouts onto a large plate. Slice the steak ¼” across and place next to the others. Use the remaining sauce from the sprouts to form a pan sauce and spoon over the steak.