Ribeye with Young Potatoes, Brussels Sprouts, and Gravy Sauce

Main Dishes | European cuisine

⏳ Time

1 hour 50 minutes

🥕 Ingredients

🍽️ Servings

Description

Ribeye with young potatoes, Brussels sprouts, and gravy sauce.

Ingredients

Potato - ½ kg
Brussels Sprouts - ½ kg
Beef Tri-Tip - 2 lbs
Butter - 6.3 oz
Olive Oil - 1 fl oz
Scallions - 0.2 oz
Thyme - 0.7 oz
Wheat Flour - 1.1 oz
Campbell's Beef Broth - 8 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the potatoes into large slices and boil until halfway cooked. This will take about ten minutes.

Step 2

Add the Brussels sprouts to boiling salted water and cook for eight minutes. Transfer the cooked sprouts to ice water. Let them cool and then cut each sprout in half.

Step 3

Remove the ribeye from the refrigerator and let it sit for an hour. Generously season it with salt and pepper on all sides, and drizzle with olive oil. Preheat a grill pan until it's very hot. To check if the pan is sufficiently heated, hold your hand about 15 cm above it: if you can keep it there for more than five seconds, continue heating. Sear the meat for about two to three minutes on each side. Then, immediately place the piece on a rack (it's best to place a tray underneath to catch drippings) and transfer it to an oven preheated to 392°F for twenty minutes. After that, allow the meat to rest from the temperature shock, leaving it undisturbed for at least twenty minutes.

Step 4

Heat a skillet, add a tablespoon of olive oil, and toss in the potatoes. Season with salt, add seven sprigs of thyme, and 100 grams of butter. Once the butter melts and becomes hot, reduce the heat. Fry the potatoes, shaking the pan so that the butter froths, rises, and coats all the potatoes. Continue this for about ten minutes, until the potatoes turn a beautiful golden color.

Step 5

Place the cabbage in a skillet with 50 grams of butter, season with salt and pepper, and set over low heat. Remove it after a few minutes to ensure the cabbage doesn't fry but just warms up. At the end, sprinkle with finely chopped green onions.

Step 6

Cream together 30 grams of butter with 30 grams of flour. Heat the beef broth and thicken it to a sauce-like consistency, gradually adding the buttered flour. Towards the end, add a couple of sprigs of thyme to the sauce. Use this sauce to drizzle over the already sliced pieces of meat.