1855 Beef Boneless Ribeye with fried Brussels Sprouts

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Ingredients

  • Ribeye
  • 1 boneless ribeye (cleaned & trimmed)
  • 1/2 tsp salt
  • 1 tbsp. cracked black pepper
  • 1 tbsp. canola oil
  • 2 tbsp. whole butter (cold and cubed)
  • Honey Vinaigrette
  • 1 ½ tbsp. dijon mustard
  • 2 cups extra virgin olive oil
  • 2 cups honey
  • 2 cups white wine vinegar
  • 3 shallots (minced)
  • 1 bunch parsley (minced)
  • Salt to taste
  • 2 tbsp. cracked black pepper
  • Fried Brussels Sprouts
  • 8 oz. brussels sprouts (whole)
  • Canola oil as needed
  • S/P to taste
  • Bacon Lardons
  • 4 oz. slab bacon (cured and smoked)

Instructions

Ribeye

Clean and trim the ribeye and portion to desired thickness. In a hot sauté pan, add the canola oil to the pan, bring to a medium temperature. Season the ribeye with salt and cracked black pepper on both sides. Sear the ribeye on both sides until even brown color is achieved. Add the butter in top of the meat and place in the oven at 350 degrees. Recommended an internal temperature of 118-120 degrees. Take out of the oven and baste the meat with the browned butter in the pan. Let rest for 5-9 minutes before serving.

Fried Brussels Sprouts

Fill a pot of table top fryer with canola oil, 1/2 of way full. With a candy thermometer attached to the pot, bring the oil to 325 degrees. Trim the bottom of the brussels sprouts off and cut in half. With a slotted spoon, drop 3-5 half pieces in the oil to fry until golden brown (please be careful, they will pop and splatter). Once you have the color desired take out and drain on a paper towel. Season with s/p.

Honey Vinaigrette

Place shallots, parsley, mustard, and vinegar in a mixing bowl. Slowly whisk in olive oil. Whisk in honey. Season, add cracked black pepper. Pour over fried brussels sprouts.

Bacon Lardons

Cut whole bacon in to 1/2 inch cubes or strip. Place in sauté pan over medium heat to render the fat out. Cool until slightly crispy, take out with a slotted spoon and drain the fat. Sprinkle over fried brussels sprouts.

Recipe created exclusively for 1855 Black Angus beef by Chef Sean Leone

Recipe photography provided by Tim Turner

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