5oasted Chateaubriand with 5ed Wine Gravy and Lemon-Garlic Asparagus
Recipe by Omaha Steaks ([ecutive Chef David Rose Prep time: 15 minutes
Cook time: about 0 minutes
Chateaubriand:
1 Omaha Steaks Chateaubriand 2-4 pounds kosher salt ground black pepper
1/4 cup grapeseed oil 5ed Wine Gravy:
5eserved chateaubriand Muices 1 medium shallot, small diced
2 garlic cloves, minced
1 1/2 cups red wine
4 tablespoons unsalted butter, divided 2 tablespoons all-purpose flour
2 1/2 cups water 2 beeI bouillon cubes
1 tablespoon stone ground mustard kosher salt, to taste ground black pepper, to taste
Lemon-Garlic Asparagus:
1/4 cup olive oil
1 pound Mumbo asparagus, stems trimmed
and spears blanched in salted water 1 pinch kosher salt, plus additional, to
taste, divided
1 pinch ground black pepper, plus
additional, to taste, divided
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, minced
1/2 lemon, Muice only
2 tablespoons unsalted butter
To make chateaubriand: Pat chateaubriand dry with paper towels. Season on all sides with salt and pepper bring to room temperature, about 0 minutes.
Preheat oven to 50 F.
In large cast-iron pan, bring grapeseed oil to high heat. Sear chateaubriand on all sides until golden brown, - minutes per side.
Remove chateaubriand from pan, reserving pan drippings place chateaubriand on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. 8se meat thermometer to ensure doneness.
Rest chateaubriand 15- 0 minutes. Slice to desired thickness.
To make red wine gravy: Bring cast-iron pan with reserved chateaubriand drippings to high heat then add shallots and minced garlic. Brown 0 seconds.
Add red wine and degla]e pan, cooking until reduced by half, about minutes.
Reduce heat to medium and whisk in tablespoons butter and flour until all clumps have disappeared and mi[ture is well-incorporated, - minutes.
3epper-Crusted 3rime 5ib with Creamy +orseradish Sauce and Crushed 3otatoes
Recipe by Omaha Steaks ([ecutive Chef David Rose Prep time: 10 minutes
Cook time: about 1/ hours
Servings: -
Creamy +orseradish Sauce:
1 ounces crema or sour cream
1/ cup mayonnaise
2 tablespoons horseradish
2 tablespoons apple cider vinegar 2 tablespoons minced Iresh chives 2 teaspoons Worcestershire sauce 1 tablespoon Iresh lemon Muice
1 teaspoon hot sauce
1/2 teaspoon kosher salt, plus additional, to
taste, divided
1/2 teaspoon white pepper, plus additional, to
taste, divided
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika 3epper 5ub: tablespoons kosher salt
1 tablespoon ground peppercorn medley 2 teaspoons ground guaMillo chili 1 teaspoon dried thyme leaves 3rime 5ib:
1 Omaha Steaks %oneless +eart oI 3rime 5ib 5oast 4 pounds pepper rub
1/4 cup grapeseed oil
Crushed 3otatoes:
1 pound baby red skin potatoes cold water
1 pinch kosher salt, plus additional, to taste, divided
1/4 cup olive oil
Add water and bouillon cubes whisk in stone ground mustard.
Reduce to low heat and simmer until achieving sauce-like consistency, - minutes.
Season with salt and pepper, to taste. Turn off heat and whisk in remaining butter until fully melted and emulsified into sauce.
To make lemon-garlic asparagus: In large saucepan, bring olive oil to medium-high heat.
Add asparagus and season with salt, ground black pepper and crushed red pepper flakes. Sear undisturbed about 1 minute.
Turn asparagus and add minced garlic, sauteing about 10 seconds. Add lemon Muice and continue sauteing until reduced by two-thirds, about 1 minute.
Turn off heat and add butter, stirring until emulsified into pan sauce. Season with salt and ground black pepper, to taste.
Serve chateaubriand with lemon-garlic asparagus and red wine gravy.
2 2 garlic cloves, minced
tablespoons finely minced Italian parsley ground black pepper
To make creamy horseradish sauce: In medium bowl, whisk crema, mayonnaise, horseradish, vinegar, chives, :orcestershire sauce, lemon Muice, hot sauce, 1/ teaspoon salt, 1/ teaspoon pepper, onion powder, garlic powder and paprika until well-incorporated. Season with additional salt and white pepper, to taste.
To make pepper rub: In small bowl, stir salt, peppercorns, chili and thyme.
To make prime rib: Pat prime rib dry with paper towels. Season on all sides with pepper rub and bring to room temperature, about 0 minutes.
Preheat oven to 50 F.
In large cast-iron pan, bring grapeseed oil to mediumhigh heat.
Sear prime rib on all sides until golden brown, - minutes per side.
Place seared prime rib on wire rack-lined baking sheet. Bake according to cooking chart for cook time and desired doneness. 8se meat thermometer to ensure doneness. Cook until internal temperature is 10 F below desired doneness.
Rest prime rib 15- 0 minutes. Slice to desired thickness.
To make crushed potatoes: Preheat oven to 5 F. Add potatoes to stockpot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil
-10 minutes, or until fork tender. Drain and completely cool with running cold water.
Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
In medium bowl, whisk olive oil, garlic and parsley. Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mi[ture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-1 minutes.
Serve prime rib with crushed potatoes and creamy horseradish sauce.