16 Oz. Ribeye With Duel Bean Salad And Pomme Puree Recipe

Ralic's Steakhouse
Executive Chef Ed Battaglia

16 oz. Ribeye with Duel Bean Salad and Pomme Puree

Ingredients:

1 bone-in Ribeye 16oz
2 yukon gold potatos peeled and diced
3oz fresh green beans cleaned
1/4 Red onion Julienned
1 clove garlic sliced
1 tblspn diced tomato
2 tblspn Garbanzo beans rinced
1/2 lemon juiced
1/2 cup olive oil
2 tblspn unsalted butter
1/4 cup heavy cream
salt and pepper

Method:

For the Ribeye:
Season both sides with salt and pepper. Heat a saute pan with olive oil sear both sides and finish in a 400 degree oven for 5-7 minutes for medium rare.

Duel Bean Salad:
Blanch greens in salted boiling water for 2 minutes, strain and shock in ice water. Drain and add to a bowl. Add onion, tomato, garbanzo beans, garlic, and lemon juice. Slowly add oil, season with salt and pepper mix well and refridgerate till ready to use.

For Pomme Puree:
Peel and dice potatos add to a pot of salted cold water and bring to a boil. Once fork tender strain, put potatos in food mill or mixer add butter, heavy cream and salt to taste. Mix until smooth.