24-oz. Rib-Eye with Ratatouille with creamy horseradish and fingerling potato

Submitted by: Susan Nelson, Executive Chef, Anglebrook Golf Club, Lincolndale, N.Y.

by C&RB Staff (editor@clubandresortbusiness.com)
May 2007
 

Amt Ingredient
24-oz. bone-in, rib-eye steak
2 fingerling potatoes, sliced thin
2 tbsp. prepared horseradish
2 tbsp. sour cream
1 tbsp. mayonnaise
salt & pepper to taste
pea sprouts for garnish

For the Ratatouille:
Amt Ingredient
1 tbsp. olive oil
1 clove garlic, minced
1 small onion, medium dice
1/2 eggplant, medium dice
1/2 green bell pepper, medium dice
1 and 1/2 large tomato, skinned and seeded, medium dice
1/2 small zucchini, medium dice
1 tbsp. fresh basil chiffonade
1/2 tsp. fresh oregano, chopped
1/4 tsp. fresh thyme, chopped

Procedure:
• In sauté pan, heat oil, add onions and garlic and sweat.
• Add eggplant and sweat.
• Add peppers and cook for 10 minutes.
• Add tomatoes, zucchini and herbs; cover and let simmer for about 15 minutes.

Procedure:
• Season steak with salt and cracked black pepper, and grill to desire doneness.
• Slice fingerling potato length-wise, 3/8-inch thick.
• Blanch in 375-degree oil, remove and hold warm.
• Mix together prepared horseradish, mayonnaise, sour cream, salt and pepper.
• Drizzle over potatoes at service.