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Old 5th February 2011, 20:49   #733
fc*uk's Avatar
Join Date: Dec 2005
Location: Atlantic Beach
Posts: 8,127
butter poached ribeye. Oh it was nommers. I would encourage anyone with the time and money to do this. Really.

1. Get a veal stock. Make it yourself or buy it if you can find it. I made mine, but don't really have a recipe handy. This will take you four to five hours if you make it.

2. Pinot Noir reduction sauce. This will take you about 2 hours. Recipe to follow.

3. Get yourself six cups of clarified unsalted butter. You will lose about 25% of the butter here, which means you are going to need to start with about 7.5 cups of butter.

4. Take 6 cups of clarified butter and one cup of pinot noir reduction and heat in a double broiler to exactly 130F. Plop in 4 kobe/wagyu ribeyes and allow to poach in the butter/pinot reduction for about an hour. Turn occasionally.

5. Remove ribeyes from the butter. Add a few tablespoons of clarified butter to a skillet and sear ribeyes to an internal temperature of 140F. Allow to rest for 10 minutes and serve with a tablespoons of the pinot reduction on the side.

6. Eat your damn arm.

Pinot Noir reduction:

1. 1/4 cup of canola oil.
2. 1 pound of cremini mushrooms, coarsely chopped
3. six scallions, sliced
4. 1 tablespoon whole black pepper
5. 1 tablespoon coriander seed
6. 1 bunch fresh thyme

Heat oil until hot. Combine above 6 ingredients and cook until water is released and onion begins to brown (about 15 minutes). Add a quarter of a cup of sugar and stir in. Add a half cup of red wine vinegar and use to deglaze the pan.

Open a bottle (750 mL) of Pinot Noir and add to the pan. Reduct the pinot until it is nearly all gone and the mushrooms are a deep purple color. This will take about 40 minutes.

Add 1 quart of veal stock to the pan. Reduce the veal stock by half. This will take an additional 30-40 minutes. Pass resulting mixture through a sieve to remove solids.

Clarified butter:

Obtain 7.5 cups of unsalted butter and place in a small sauce pan. Heat very slowly until the butter melts. Continue heating until the solids drop to the bottom of the pan and the milk fats rise to the surface. Do not stir the butter at all. Ever. Don't burn it either. This will take 10 to 15 minutes.

Remove from heat and allow to rest for 1 minute. Skim off white foam that has risen to the surface using a spoon. Pass butter through a sieve lined with several layers of a fine mesh cheesecloth.
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