Tuesday, February 16, 2010

Bachelor's Kitchen- Rib Eye Steaks w/ Cabernet Sauvignon Reduction & Roasted Garlic Mashed Potatoes

It's Tuesday guys and as promised our weekly Batchelor's Kitchen is here and just in time for the dinner spot. This Tuesday I am teaching you how to make the most succulent rib eye steak you have ever had! We're serving that juicy steak up with roasted garlic mashed potatoes and drowning it all in a Cabernet Sauvignon Reduction. Simply Marvelous! Believe it or not I am making this with no more than 2 pans and a toaster oven! This is a great date night dinner - simple and spectacular. Seriously whoever you are making this dish for will be eating out of the palm of you hand by the time dinner is through- this dish is that fantastic!

Let me explain a few things about the recipe-Yukon Gold Potatoes have a very thin skin so we don't have to waste time peelin' potatoes, we're just going to give them a chop and plop those buds right into a pot with some cold water. I'm actually giving you an old trade secret- adding roasted garlic at the last minute to the finished mash totally kicks up the flavor. You won't believe how flavorful and easy tonight's recipe is- (I should charge for this)! For a no fail steak sauce or any sauce/gravy for the that maater I am adding a few spoons of Gravy Master. Now no top chef would even dare keeping such an item in the pantry but for a sauce that can't be beat just a few drops of this magic will add the perfect color and shine to your sauce- I highly recommend it.

First things first, you want to get the potatoes working asap since they take the longest but I promise you this whole dish takes about 35 minutes tops. For the Roasted Galic Mash:

6 small Yukon Gold Potatoes- (cubed)
1 cup of Half and Half
1 stick of butter (cubed)
1 head of roasted garlic (see recipe below)
Place potatoes in pot and cover with cold water
Salt water
Bring to a gentle boil for about 25 minutes or until tender
Drain
Mash potatoes with a Masher
Alternate adding butter & half and half
Fold in roasted garlic
Taste- adjust seasoning with Salt & Pepper

Roasted Garlic:
Preheat toaster oven to 400 degrees
take one head of garlic slice of the top
Drizzle olive oil and season w/ salt & pepper
Wrap in aluminum foil-  cook in toaster oven 20 minutes or until soft










RIB EYE with CABERNET SAUVIGNON REDUCTION
1 10oz Rib Eye Steak
1 cup of Cabert Sauvignon
1 tablespoon of butter
Salt, pepper and olive oil for drizzeling
Season Steak with salt and pepper , drizzle of olive oil
Heat pan over high flame
Place steak in pan - 4 minutes on each side for medium rare
Remove steak, allow to rest
Add 1 cup of wine to pan and reduce  by half
Add in 1 tsp of Gravy Master and finish sauce with 1  tablespoon of Butter
Pour over Steak and ENJOY! Tell me how it comes out.


 

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