Braveheart® Ribeye with Hunter’s Sauce
Braveheart® Ribeye with Hunter’s Sauce
Directions
- Rub both sides of ribeye with olive oil and flavor with ground pepper on both sides.
- Allow ribeye to rest for 2-3 minutes at room temperature before cooking.
- Cook ribeye until desired degree of internal doneness under broiler or on grill.
- Remove from cooking and let rest for 1-2 minutes. Season with salt then serve with 3 oz of Hunter’s sauce on top or on the side.
Ingredients
- 4 ea Braveheart® USDA Choice Angus 16 oz. ribeye
- 2 tbsp Roma® Oil, Olive
- 1 tbsp Magellan® Black Pepper, ground
- 2 tsp Magellan® sea salt
- 12 oz Hunter's Sauce, (see recipe below)
Hunter's Sauce
Directions
- Heat olive oil over medium high heat in sauté pan then add garlic, salt, pepper, and mushrooms. Cook for 1-2 minutes.
- Pour in wine and reduce by half. Now add demi-glace and simmer for 6-7 minutes.
- Stir in fresh herbs then serve.
Ingredients
- 1/2 cup Peak Fresh Produce® cremini mushrooms
- 3 oz Piancone® red cooking wine
- 1 tbsp Roma Garlic, minced
- 2 cups veal, demi-glace
- 1 tsp Roma® Oil, Olive
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1 tbsp Peak Fresh Produce® Basil, chopped
- 1 tsp Peak Fresh Produce® Rosemary, Fresh, chopped
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
