Ribeye Steak with Spices, Wine Sauce, and Parsnip Purée
⏳ Time
25 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Ribeye steak with spices, wine sauce, and parsnip purée
Ingredients
- Olive Oil - 2 tablespoons
- Ground coriander - 1 tablespoon
- Paprika - 2 teaspoons
- Ground Cumin - 2 teaspoons
- Brown Sugar - 2 teaspoons
- Ground Dried Garlic - 1 teaspoon
- Salt - 1 teaspoon
- Ground Black Pepper - ½ teaspoon
- Campbell's Beef Broth - 8 fl oz
- Merlot Grapes - 8.8 oz
- Raw cane sugar - 1 teaspoon
- Thick Beef Rib - 2 lbs
- Parsnip - 15.9 oz
- Butter - 1.8 oz
- Cream - 3 tablespoons
Step by Step guide
Step 1
Mix 1 tablespoon of olive oil, coriander, cumin, paprika, brown sugar, garlic, salt, and black pepper. Cut the meat into 4 steaks. Rub the mixture onto the meat, cover, and let it rest for 30 minutes.
Step 2
In a small saucepan, combine the broth, wine, and cane sugar, and bring to a boil over high heat. Slightly reduce the heat and simmer the sauce until reduced by two-thirds. Season with salt.
Step 3
Place the chopped parsnip in a pot, cover with water, and bring to a boil. Cook for 15 minutes until tender. Drain the water, transfer to a blender, add butter, cream, salt, and pepper. Blend until smooth.
Step 4
In a large skillet, heat the oil over high heat and sear the meat for 4 minutes on each side. Remove the skillet from heat and let it rest in a warm place for 5 minutes.
Step 5
On warm plates, place a scoop of purée, a piece of meat, and drizzle with sauce.
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