Veal Rib Eye Steak with Carrot and Cumin Puree, Horseradish Hollandaise and Red Onion Tarte Tatin
Originally posted on http://www.anulaskitchen.com/2015/09/rose-veal-rib-eye-steak-with-carrot-and.html
How good does it sound now – veal rib eye steak with carrot and cumin puree, horseradish hollandaise and red onion tarte tatin… Makes me hungry already! 🙂
This isn’t my recipe, but it’s one I’m familiar with, having it done with Chef Mark Doe from JustCooking, during our cookery demo at Flavour of Killorglin. It was only right that I’ll share this with you. I’m a huge fan of veal, I was brought up on it, it’s still very popular kind of meat in Poland. It did gain a “bad reputation” in UK and in Ireland, but thankfully it’s changing. Methods of producing veal has changed a lot, the welfare of the animals, as well as process itself.
Personally, I was responsible only for the hollandaise – lots of whisking that one, but so rewarding, creamy, velvety almost in texture and perfect accompaniment not only for veal! I loved the little red onion tart tatins – such a great idea! I was thinking that if you’re having more people over for a meal, you could probably make one, big red onion tart tatin and just cut it normally, as you would, into triangles. If you were to add some nice salad on the side – those red onion tarts would be a brilliant idea for a vegetarian meal 🙂
How to make it…
For the veal rib eye
– 4 veal rib eye steaks
– olive oil
– salt and pepper
It is best to remove the steaks from the fridge 15 minutes before cooking. Heat a char grill pan over a high heat until smoking hot. Once the pan is hot, rub the steaks with a little oil and season on both sides with salt and pepper. Place the steaks on the char grill pan and sear well for 4 minutes, turn the steaks and sear for 4 minutes on the other side. This will give you a medium rare steak. For medium cook for 5-6 minutes on each side. For well done it is best to place the steaks in a hot oven (200 C) after searing on each side. They can then be cooked for a further 8-9 minutes. Once the steaks are cooked to the desired degree, remove them from the pan and rest on a warm plate for 5 minutes before serving.
For the carrot and cumin puree
– 6 large carrots, peeled and roughly chopped
– 2 large shallots, peeled and halved
– 1 cloves of garlic, peeled and crushed
– ½ teaspoon of ground cumin
– 2 tablespoons of water
– 4 tablespoons of olive oil
– salt & pepper to season
Place the carrots, shallots, garlic, cumin and water in a roasting tray. Stir in the olive oil. Cover with tin foil and place in the oven at 180 C. Roast for 30-40 minutes until tender. Puree till smooth. Season to taste.
For the red onion tart tatin
– 2 red onions peeled (leave root on)
– 200 ml red wine
– 2 bay leafs
– 100 ml Port
– 4 tablespoons honey
– 1 sheet of shop brought puff pastry
Simmer the red onions in milk & bay leaf for 10 mins. Allow to cool and remove the root. Cut onions in half. Place in a pan with port and red wine to 1/2 cover. Cook on the stove top slowly until the onions are cooked and the alcohol is turned to syrup. Place onions on a wire rack to cool. Heat some honey in a frying pan until it starts to bubble. Add onions to 4 individual small flan tins of ramekins, flat side down and cover each one with a disc of puff pastry. Place in a hot oven (180 C) and cook till the pastry is cooked and the onions are caramelized.
For the horseradish and sage hollandaise
– 125 g butter
– 2 egg yolks
– ½ teaspoon white wine vinegar or tarragon vinegar
– pinch salt
– splash of water
– lemon juice
– black pepper
– 1 tablespoon horseradish sauce
– 1 tablespoon finely chopped fresh sage
Melt the butter in a saucepan and skim any white solids from surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a black pepper, horseradish sauce and finish with the chopped sage. Keep warm until needed.