Kitchen Classics

Grilled Black Angus Rib Eye Steak with Accompaniments

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Published: Fri 27 Jan 2012, 7:02 PM

Last updated: Tue 7 Apr 2015, 2:56 PM

Serves: 4

Ingredients

Rib eye steak 220 gm

Sea salt 2 gm

Pepper, freshly crushed 2 gm

Mixed herbs, fresh, chopped 2 gm

For the mashed potato:

Potato, peeled and cubed 2 pc

Cream 30 ml

Butter, cubed 10 gm

Salt 2 gm

White pepper powder 2 gm

Nutmeg to taste

For the sautéed spinach:

Spinach, cleaned 100 gm

Garlic, chopped 2 gm

Olive oil 10 ml

Salt 2 gm

White pepper 1 gm

For the duck fat fries:

Duck fat 500 gm

Potato, medium, 2”batons 3 pc

Sea salt to taste

For the pepper jus:

Beef jus 80 ml

Butter 3 gm

Green peppercorn 1 gm

Pink peppercorn 1 gm

Black pepper 1 gm

Method

Marinate the steak with salt and freshly crushed pepper on both sides.

Cook the steak to desired doneness on a hot grill giving it a nice criss-cross mark. Smear freshly chopped herbs on the steak.

For the mashed potato: Place the peeled and cubed potato in a pan of water and add enough salt. Boil it gently till the potatoes are soft.

Drain completely and pass it through a fine chinos.

Heat a pan with cream and add the mashed potatoes.

Stir to get a smooth mixture.

Add a couple of lobes of butter and keep stirring, check for seasoning.

Once the potatoes leave the edges of the pan, remove pan from the flame and grate a little nutmeg for flavouring.

For the sautéed spinach: Heat olive oil in a pan, sauté the chopped garlic and spinach.

Season with salt and white pepper and serve.

For the duck fat fries: Heat duck fat in a pan and blanch the potato batons at 160°C till cooked through. Set aside.

Increase the heat of the duck fat to 180°C and fry the potatoes till golden on the outside.

Sprinkle sea salt and serve.

For the pepper jus: Melt the beef jus in a pan, monter (whisk air into) butter and add the green and red pepper corns and simmer.

Finish with freshly crushed peppercorns and serve.

Dragon fruit, prawn and mango salad with mint & lemongrass vinaigrette

Serves: 2

Ingredients

Dragon fruit, scooped 100 gm

Mint leaf, julienned 10 gm

Shrimp, blanched, deveined 200 gm

Spinach leaf, baby 20 gm

Red radish, sliced thin 50 gm

Lemon juice 20 ml

Lemongrass, finely chopped 10 gm

Olive oil 60 ml

Sea salt 3 gm

Pepper 2 gm

Method

For the vinaigrette: Place lemon juice, salt, pepper and a touch of sugar in a bowl and whisk.

Pour the olive oil and continue whisking till it forms an emulsion. Add the finely chopped lemon grass and leave it to infuse.

For the salad: In a bowl, place the dragon fruit scoops, blanched prawns, sliced red radish, julienned mint and baby spinach leaves.

Season with sea salt and freshly crushed pepper. 
Drizzle the vinaigrette toss and serve.

Cup Cakes

Serves: 6-8

Ingredients

Butter 230 gm

Sugar 260 gm

Flour 390 gm

Baking powder 3 tsp

Salt 1 tsp

Milk 120 ml

Lemon, rind 1 pc

Vanilla extract 10 ml

Method

Make a batter using creaming method.

Start by sifting the flour and baking powder to allow it to mix evenly.

Cream the sugar and butter; add whole eggs, milk, vanilla extract and flour and mix well to form a batter.

Place it in silicon moulds and bake it in a pre-heated oven at 180°C for 25 minutes.

Cool and serve decorated with 
desired frosting.

Rajiv Ranjan
Sous Chef, Mövenpick Hotel & Apartments, Bur Dubai

• Food and Dining