Braised Rib-eye Steak with Mashed Potatoes and Apples
Ingredients
- For the rib-eye
- 1 kilogram Ribeye Steak (steak)
- 50 grams streaky Bacon
- 2 onions
- 1 garlic clove
- 20 grams Pastry flour
- 250 milliliters Cider
- 250 milliliters Beef stock
- 20 grams dried Porcini mushroom
- 125 milliliters Whipped cream
- 1 Tbsp Cognac
- 3 thyme (leaves removed)
- 2 Tarragon
- salt
- freshly ground peppers
- clarified butter
- For the mashed potatoes
- 800 grams starchy potatoes
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 150 milliliters milk
- 2 tsps butter
- For the apples
- 4 Russet apples
- 4 Tbsps Calvados
- 2 Tbsps sugar
- butter
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Rinse the steak, pat dry and rub with salt, pepper and thyme leaves. Dice the bacon. Finely chop the onion and garlic. Finely grind the mushrooms.
Place 1 tablespoon butter in a frying pan and fry the steak on all sides. Remove the steak and place the bacon in the frying pan; fry until soft. Add the onion and garlic and sauté. Add the flour and cook for 1 minute, stirring continuously. Add the cider and beef stock and bring to a boil.
Place the steak, tarragon and the ground porcini in the frying pan. Cover and cook 80 - 90 minutes in the oven. Add Cognac and additional stock, as needed.
Remove steak and set aside for a moment. Pour the sauce through a sieve, then stir in the sour cream.
Peel the potatoes and cut into quarters, then boil in lightly salted water. Drain well. Press through a potato ricer, then mix with butter and milk and season with salt, pepper and nutmeg.
Peel the apples, halve and cut into thick slices. Heat 1 1/2 tablespoons butter in a pan and add the apple slices. Fry the apple slices, then sprinkle the sugar over them and caramelize while stirring. Deglaze the pan with the Calvados. Let it boil briefly, then remove the pan from the heat.
Cut the steak into slices, then serve with the mashed potatoes, the Calvados apples and sauce on preheated plates. Serve immediately.
