Grilled Rib Eye Steak au Poivre with Dijon-Roasted Garlic Aioli Panko Fries and Tomato Salad

Total Time:
13 hr 30 min
Prep:
12 hr
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 each 10 ounce rib eye steaks
  • 2 tablespoons coarse ground black peppercorn
  • 1 tablespoon coarse ground white peppercorn
  • 1 tablespoon coarse ground green peppercorn
  • 1 tablespoon coarse ground red peppercorn
  • 1/2 tablespoon szechwan peppercorn
  • Salt to taste
  • DIJON-ROASTED GARLIC AIOLI:
  • 4 heads roasted garlic
  • 2 tablespoons dijon mustard
  • 2 egg yolks
  • 2 cup canola oil
  • Juice of 1/2 lemon
  • Salt and black pepper to taste
  • PANKO FRIES: (Can use leftover mashed potatoes)
  • 6 large baking potatoes, washed and wrapped in foil and pricked
  • 8 garlic cloves
  • 1 cup chopped scallions
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 cups AP flour
  • 3 eggs, beaten
  • 2 cups panko
  • Salt and black pepper to taste
  • TOMATO SALAD:
  • 2 large, ripe tomatoes, sliced 1/16"
  • Extra virgin olive oil
  • Balsamic vinegar
  • Fleur de sel
  • Cracked black pepper
Directions
DIJON-ROASTED GARLIC AIOLI:

Mix the peppercorns together on a plate. Season the steaks with salt then press lightly into the peppercorns on both sides. Place on a hot grill. Cook for 6-8 minutes, turning once for medium-rare. Let rest 3 minutes before serving.

In a food processor, add roasted garlic cloves, dijon and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Add juice, salt and pepper and pulse to incorporate. Check for seasoning. Store in fridge.

Bake the potatoes until fully cooked (about 45 minutes at 350 degrees, knife should slide off potato when pricked). In a sauce pan, add cream and garlic and reduce by 50 per cent on low heat, about 15 to 20 minutes. With a hand blender, mix well and check for seasoning. When the potatoes can be handled, scoop out flesh into a bowl. Fold in the cream, scallions and butter and hand mash. You can use a mixer fitted with a paddle. Check for seasoning. Spread mash on 1/2 sheet tray, 1/2" thick. Cover with plastic, top with another tray and press firmly. Chill overnight in the fridge. You may freeze the mash in 4 hours. Slice rectangular 'fries' (3x1/2x1/2). Dredge in flour, egg then panko. Fry at 350 degrees until GB & D, about 5 minutes. Season with salt.

TOMATO SALAD:

On 4 large plates, spread out the tomato like carpaccio slices. Drizzle lightly with oil and vinegar and season with Salt and pepper.

PLATING On the above tomato plates, stack the fries up and place steak in front. Serve the aioli in a ramekin for both the steak and fries.

Wine Suggestion: Ravenswood California Zinfandel, 1997


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    This recipe is featured in:

    Great Grilled Mains