Petite Wagyu Ribeye
Rhubarb Tartlet, Blistered Bell Pepper, Spring Onion Soubise, Parsley Coulis, Seasonal Herbs
Chef James Friedberg of L'Atelier de Joël Robuchon | Miami
Adapted by StarChefs | Month Year
INGREDIENTS:
Parsley Purée:
500 grams parsley, large stems removed
Salt
6.2 grams agar agar
25 grams mayonnaise
Black pepper
Rhubarb Compote:
50 grams sugar
150 grams red wine vinegar
2 grams black peppercorns
2 grams cardamom
5 grams ginger
¼ white onion, minced
Olive oil
400 grams rhubarb, peeled and diced
Juice and zest of 1 lemon
Spring Onion Soubise:
500 grams spring onions, green tops removed and sliced
20 grams European butter
250 grams Idaho potato, peeled and diced
50 grams chicken bouillon
25 grams crème fraîche
Salt
Black pepper
Blistered Bell Pepper:
1 bell pepper, seeds removed
20 grams clarified European butter
2 grams salt
Pastry Cups:
1 package feuilles de brick
European butter, softened
To Assemble and Serve:
Fresh Origins edible flowers
Herbs
Lone Mountain Wagyu ribeye, trimmed to 5-ounce portions
Sea salt
Black pepper mignonette
METHOD:
For the Parsley Pureé:
Blanch parsley in salted boiling water until tender. Shock in ice water, then transfer to a Vitamix blender. Add agar agar, then blend until smooth. Transfer blended parsley to a small pot. Over high heat, bring to a boil, then immediately remove parsley from heat and spread onto a flat tray or baking sheet. Let chill until solid. Transfer back to Vitamix blender and blend until smooth. Pass through a fine mesh strainer, then stir in mayonnaise. Season with salt and pepper.
For the Rhubarb Compote:
In a small sauce pot, caramelize sugar until light brown. Quickly deglaze with vinegar, then add peppercorns, cardamom, and ginger. Cook to syrupy consistency, then remove from heat and set aside. In a separate pot, add onions and a small amount of olive oil; sweat until soft and translucent. Add rhubarb and cook until tender. Remove ginger and spices from sugar mixture and add rhubarb. Return to heat and cook until all liquid has evaporated. Finish with lemon zest and juice. Let cool to room temperature.
For the Spring Onion Soubise:
In a medium pot over medium heat, cook spring onions in butter until soft. Add potatoes and chicken bouillon; cook until most of the moisture has evaporated and potatoes are tender. Transfer to a Vitamix blender and blend until smooth. Lightly blend in crème fraîche, then pass through a mesh strainer. Adjust seasoning as needed with salt and pepper.
For the Blistered Bell Pepper:
Using a blow torch, burn the skin of the pepper. Transfer to a sous vide bag with clarified butter and salt. Cook in a water bath at 88°C for 15 minutes. Cool at room temperature and cut out with ring molds.
For the Pastry Cups:
Brush 1 sheet of feuilles de brick with butter. Stack with another sheet and repeat process until you achieve 3 layers. Punch out rounds with a ring mold, then set each round between two metal tart molds. Cook at 375°F for 10 to 15 minutes. Remove from molds and let cool to room temperature.
To Assemble and Serve:
Place one Pastry Cup on the right side of a serving plate. Spoon a small amount of Rhubarb Compote inside the Pastry Cup. Top with a Blistered Bell Pepper ring, then fill with Spring Onion Soubise. Garnish Pastry Cup with flowers and herbs. On the left side of the serving plate, place a small dot of Parsley Purée, then make 3 points out of the dot using a toothpick. Cook ribeye as desired, slice, then place 4 slices in the middle of the serving plate. Garnish ribeye with sea salt and black pepper mignonette and sauce with natural beef jus split generously with beef fat.
