Seared Rib Eye with Crushed Walnut Potatoes, Baby Arugula, Balsamic Fig Reduction

Seared Rib Eye with Crushed Walnut Potatoes, Baby Arugula, Balsamic Fig Reduction - Recipe Finder

Seared Rib Eye with Crushed Walnut Potatoes, Baby Arugula, Balsamic Fig Reduction

Info

Course:
Main Course
Total Time:
Under 4 Hours
Skill Level:
Moderate
Cost:
Splurge

Top Chef, Season 7, Episode 9, Elimination Challenge

Yield

8 Servings

Ingredients

4 rib eyes, trimmed, reserve scraps
4 potatoes, skin on
2 cloves garlic, chopped
1 shallot, chopped
¼ cup toasted walnuts, chopped
½ cup figs
1 cup balsamic
2 qts veal stock
16 leaves arugula
Chopped thyme, to taste
Walnut oil, to taste
Salt and pepper, to taste

Directions

1. Roast beef scraps until brown and cover with veal stock and balsamic vinegar. Cook for 1 hour. Strain and continue to reduce. Add figs and cook until thick.

2. Roast potatoes in the oven until cooked. Sweat garlic and shallot until translucent. Push potatoes through a wire rack. Season with walnut oil, garlic, shallots, toasted walnuts, and chopped thyme.

3. Season rib eyes and roast to medium rare. Let rest before slicing.

4. Place potatoes and fig reduction on plate. Slice steak and place on top. Drizzle sauce around plate. Garnish with arugula leaves.