Surety Beef® Ribeye alla Fiorentina
Surety Beef® Ribeye alla Fiorentina
Directions
- Heat rosemary in olive oil and allow to cool; strain, set aside, and reserve.
- If you haven’t already, go ahead and portion the ribeye to 20 oz. Allow the steak to come to room temperature.
- Heat your grill to high heat; grill the ribeye for 4-5 minutes per side (slightly above rare), brushing the ribeye with rosemary infused olive oil.
- Allow for the ribeye to rest for 10 minutes; once fully rested, slice against the grain and season with Maldon® sea salt.
Ingredients
- (1) 20 oz. Surety Beef® boneless ribeye hand cut steak
- 2 tsp. Peak Fresh Produce® Rosemary, Fresh, minced
- 2 tbsp. Piancone® Oil, Olive, Extra Virgin
- 1/4 tsp. West Creek® sea salt kosher
- 1/8 tsp. Magellan® Black Pepper, ground
Truffle Potato Pureé
Directions
- Fill a large pot with water and season with kosher salt.
- Boil yukon gold potatoes until they are fork tender; peel and mash.
- Heat butter, and heavy cream until combined.
- Stir in butter and cream mixture; fold in mascarpone, and truiffle oil. Season with salt.
Ingredients
- 18 oz. Peak Fresh Produce® Yukon gold potatoes
- 1 3/4 oz. Nature's Best Dairy® Butter, Unsalted
- 50 ml. Nature's Best Dairy® Cream, 40% Heavy
- 1 tbsp. Roma® Cheese, Mascarpone
- 1 tbsp. D Dalla Terra® white truffle oil
- 1/8 tsp. West Creek® kosher salt
Charred Radicchio
Directions
- Quarter radicchio and drizzle with oilive oil; grill until lightly charred.
- Finish radicchio with balsamic and orange zest.
Ingredients
- 14 oz. Peak Fresh Produce® radicchio, quartered
- 1 tbsp. Piancone® balsamic vinegar
- 1 ea. Peak Fresh Produce® Orange(s), zest only
- 1 tbsp. Piancone® Oil, Olive, Extra Virgin
- 1/8 tsp. West Creek® kosher salt
