Braveheart Cowboy Ribeye
Braveheart Cowboy Ribeye
Directions
- Rub Piancone olive oil on Braveheart ribeye then coat with cumin rub. Allow to sit for 10 minutes before broiling or grilling to desired internal degree of doneness.
- Remove steak from heat allow to rest for 1-2 minutes place on heated plate.
- Drizzle the steak with Chipotle Merlot Demi and serve.
Ingredients
- 2 oz Chipotle Merlot Demi
- 2 tbsp cumin spice rub , recipe below
- 1 20 oz Braveheart c/c frenched ribeye Choice
- 1 tbsp Piancone® Oil, Olive
Contigo Chipotle Merlot Demi
Directions
- In a sauté pan over medium high heat add olive oil, onion, green onions and garlic. Cook for 2-3 minutes.
- Now add merlot wine and allow to reduce by ¾.
- Add heavy cream and chipotle puree and allow to reduce by half.
- Pour in demi -glace and roasted Anaheim peppers and simmer for 3-4 minutes then serve.
Ingredients
- 2 tbsp Peak Fresh Produce Anaheim Peppers, roasted peeled, chopped and seeded
- 1 tbsp Contigo Chipotle pepper, pureed
- 1 cup demi- glace
- 1 tsp Peak Fresh Produce® Garlic, minced
- 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
- 3 tbsp Nature's Best Dairy® Cream, Heavy
- 1 cup wine, merlot
- 2 tbsp Piancone® Oil, Olive
- 1/4 cup Peak Fresh Produce® Onion(s), Red, julienne
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
