Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten (Wolfgang Puck) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
oil, for frying |
2 onions, thinly sliced |
salt |
1 cup flour |
4 (6-ounce) rib eye steaks |
freshly ground black pepper |
1 tablespoon each dijon mustard and grainy mustard |
2 tablespoons peanut oil |
3 tablespoons butter |
1 lemon, juiced or 2 tablespoons balsamic vinegar |
1/2 cup veal stock |
minced herbs ( parsley, tarragon and chives) |
Directions:
1. Preheat fryer to 325 degrees F.
2. In a bowl, season the onions with salt. Add flour and toss until well coated. Shake off excess flour. Deep-fry the onions until golden brown. Remove and drain on plate lined with paper towels. Set aside and keep warm.
3. Season steaks with salt and pepper. In a small bowl, combine the 2 mustards. Brush 1 side with mustard and lightly flour the same side. In a heavy saute pan, heat the peanut oil and 1 tablespoon of butter. Sear meat, flour side down first, for about 2 minutes or until golden brown. Turn over meat and saute for another 2 minutes. Meat should be medium-rare. Transfer to a plate and keep warm.
4. Deglaze pan with lemon juice or balsamic vinegar and stock. Reduce by half. Finish sauce with the remaining 2 tablespoons of butter and minced herbs.
5. To serve: Place each rib-eye steak on a warm plate, nappe with the sauce, and top with crispy onions.
|
|