In a 4-quart saucepan, add 1 tablespoon of olive oil on medium heat until it starts to shimmer. Next, add in minced shallot and the crushed clove of garlic to gently sweat until shallots appear translucent. When garlic is fragrant, add 2 cups of red wine and simmer until reduced by half or au sec. With your whisk gently stir the reduction and slowly pour in 1 cup of heavy cream. Allow this to keep simmering and reduce by half, stirring frequently.
Take sauce off heat and start to add room temperature diced butter, one cube at a time and whisk into sauce until sauce appears fully homogenized. Reserve sauce for service on the counter, do not hold in high heat as the sauce could break.
In a separate large sauté pan on medium heat, add 1-ounce equal parts of olive oil and butter to the pan and add sliced mushrooms and sliced onion until they are caramelized and golden in color. Next, add in freshly minced herbs and continue to cook, stirring occasionally. Add salt and pepper, to taste. Remove from pan and begin to plate.
Start with prepared cauliflower puree. Lay sliced prime rib on top and add the mushrooms and onion, finishing with the beurre rouge sauce to complete the plating.
Ingredients
4 cuts West Creek® Beef, Prime Rib, 12 oz. each
2 oz. oil, olive, extra virgin
1/4 cup shallot(s), minced
2 garlic, clove(s), crushed
2 cups red wine, cabernet or merlot
1 cup cream, heavy
1 lb. unsalted butter, room temperature, cubed, plus 1 oz. for mushrooms
