Ribeye Steak with Spices, Wine Sauce, and Parsnip Purée
Main Dishes • World
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 10 fl oz
- Merlot Grapes 10 oz
- Raw cane sugar 1 teaspoon
- Thick Beef Rib 5 lbs
- Parsnip 15 oz
- Butter 0 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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